Layers of no-bake cheesecake filling, Biscoff cookie butter spread, cookies, and whipped cream, make this simple individual dessert taste incredible! Just like my popular recipe for Biscoff cheesecake recipe but made even easier.
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Individual No-Bake Biscoff Lotus Cheesecake
Ingredients
Crust:
- 10 Lotus Biscoff cookies
Cheesecake Filling:
- 8 oz./225 g full-fat cream cheese , softened to room temperature
- 3 tablespoons powdered sugar
- ¼ cup Lotus Biscoff Cookie Butter spread
- 1 teaspoon pure vanilla extract
- 1 cup (240ml) heavy cream
Lotus Filling:
- 5 Lotus cookies , coarsely chopped
- ¾ cup Lotus Biscoff Cookie Butter spread
Optional Toppings:
- Whipped cream
- Melted Lotus Biscoff Cookie Butter spread , to drizzle
- Lotus cookies , coarsely chopped
Instructions
-
Make the crust: Pulse cookies in a food processor until finely ground. Divide evenly between individual serving dishes (about 1 tablespoon per serving dish).
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Make the filling: In a large bowl, combine cream cheese, sugar, Biscoff spread, and vanilla extract, and whisk well until combined and completely smooth (or beat with an electric mixer until smooth). Using an electric mixer fitted with the whisk attachment, whisk heavy cream until soft peaks form. Using a spatula, gently fold half of the whipped cream into the cream cheese mixture, then fold in the other half.
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Make the Lotus filling: Melt Biscoff spread in the microwave for several seconds until melted.
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Assembly: Evenly spoon (or pipe using a piping bag) half of the cheese filling into each serving dish, then spoon over crushed cookies, then the melted Biscoff spread. If the spread is very soft, place the cups in the freezer for several minutes so it’s easier to add the next layer. Top with the rest of the cheese filling. Top with cookie crumbs, whipped cream, or drizzle with melted Biscoff spread, if desired. Cover and place in the fridge for at least 2 hours before serving, or up to 2-3 days.
Sherry Dietrich says
Those look really yummy. I think I’ll make them real soon! But I wanted to ask, what size jar or cup are you using?
Sherry
Shiran says
Hi Sherry, mine were about 120 ml, but you can use larger cups and just don’t fill them to the top.
Sylvie says
Ahhhh this recipe looks amazing! I love to bake with Biscoff (or Speculoos like we call them in Belgium), I use them to make cheesecake crust and it is THE BEST!
Karly says
I love everything about this!! Biscoff cookies and spread are eaten all the time at my house. Thanks for sharing!
Estelle says
Do you think these would freeze ok … Minus the whipped cream topping?
Shiran says
Hi Estelle, yes you can put them in the freezer. Thaw them overnight or for several hours in the fridge.
Rivky Parnes says
Hi I made this recipe for a Bar Mitzvah, and they came out delicious – even dairy free!!! Thank you so much, these were so incredible to make.
Sakina says
I am always looking for recipes with Lotus Biscoff. But I have rarely found good ones and then I came across this on Instagram and when I read the recipe, I had a feeling it will turn out good and it did!! These were so easy to make and they turned out delicious!! Definitely adding this to my recipe book! Thank you so much!
Ann says
It looks super appetizing! Such a beautiful dessert can be prepared for the holiday, and just as an every day delicacy. It is convenient and quick that it does not require baking. I will definitely prepare such a dessert in the nearest future. I think, no, I am sure, it will not leave anyone indifferent, because this is a real sweet BOMB. I often make chocolate layered desserts, and these desserts are somewhat similar. Thank you!
Amal says
how many servings can you make with 32 fl. oz. of heavy cream?
Amal says
This is the real sweet bomb cause I´ve tasted so many but, they aren´t like this one, so tell when you make the next recipe.
Mary O'Brien says
I love biscoff biscuits but you can’t buy the spread here. Any other alternatives?
sarah says
If I wanted to use something that’s dairy free instead of the heavy cream what can I use.
Shiran says
You’ll need the heavy cream for this recipe sorry!
Suj says
Maybe u can try dairy free whipping cream and reduce the sugar amount… I tried it and it turned out quite decent
Audrey says
For the lotus filling, it says to melt the cookie butter spread but it doesn’t say what to do with the 5 cookies. What do you do with them-crumple them as a separate layer or mix them in with the melted cookie butter spread?
Shiran says
Hi Audrey. You need to use it in the layers (it’s mentioned in instruction number 4).
jamie says
Hi! is it possible to replace heavy cream with thickened cream? thank you!
Neha says
Hi …can I make a big cheesecake using the same measurements rather than individual servings ..what would be the size of the spring form and what changes should I make in the measurements ..
Shiran says
You can use this recipe for lotus cheesecake 🙂
Lisa says
A lot of cheesecake bases require melted butter to be added to the biscuit base to set. Does this one not require ?
Shiran says
Because it’s served in cups it’s not a problem! It would get softer from the cheese mixture.
Sunny says
Made these yesterday, and they were delicious! Had to add a little more powdered sugar to the filling but overall great recipe and will be making again!
Aaa says
Hi Shiran. Can I use the regular lotus biscoff spread instead of cookie butter spread ?
Shiran says
Yes, that’s the one you need to use 🙂
Pam says
What is the difference between the regular spread and the cookie butter spread?
Stephanie @ Pretty.Simple.Sweet. says
Hi Pam, the jar of biscoff labeled cookie butter is extra smooth and creamy.
Misty says
This was AMAZING!
ALSO, I found a way to make it allergy friendly for Dairy, gluten, egg, nuts and soy. That recipe was GREAT as well.. Thanks for this post!
Syafarina Farisa says
hi, can I ask is it possible to exclude whipping cream? and can I ask what is the use of whipping cream in this recipe ya?
Talia @ Pretty. Simple. Sweet. says
Hi Syafarina, the whipped cream adds a light, mousse-like texture to the filling. Leaving it out would result in a very dense filling that I don’t think would be so nice to eat 🙂
Anika says
Hi , what cream cheese did you use? Philadelphia or mascarpone?
Talia @ Pretty. Simple. Sweet. says
You can use any type of cream cheese – mascarpone is something different 🙂
Anika says
Hi hun, how many days ahead can I make the cheesecake filling, I have to make them for a party. Can I freeze the cheesecake filling and use it later when I am ready to assemble? And what whipped cream did you use? Is it the readymade ones you can get or you made it from whipping the heavy cream?
Talia @ Pretty. Simple. Sweet. says
Hi Anika, you should be able to make the filling ahead of time and freeze until you’re ready to use it. Thaw in the fridge and give it a good mix once it’s back to room temperature. I also prefer to use fresh whipped cream but you can use store bought as well! Good luck 🙂
Adriana says
I made this and it was so easy, shame I didn’t have the right size tin, but I still made it work. Struggled to get it out like but I got there in the end too lol.
Any idea on how many calories 1slice contains
Talia @ Pretty. Simple. Sweet. says
Hi Adriana, so happy to hear you made the recipe work! Unfortunately, I don’t calculate nutrition information for my recipes but there are many nutrition calculators on Google that can help you figure this out 🙂
May says
These look amazing! Can I ask what the capacity of your serving glass was? Thank you 😊
Stephanie @ Pretty.Simple.Sweet. says
Hi May, I believe these are 5 or 6 ounce dessert cups.