Main menu



This decadent cheesecake harnesses the addictively toasty power of speculoos cookies in the crust, in a layer of the filling, and in an over-the-top delicious caramel sauce you’re gonna want to pour over everything (we highly suggest you do). Perfect for a holiday gathering or other special occasion, this cookie butter cheesecake recipe is guaranteed to please. We tested using Biscoff cookie butter, but feel free to use your favorite brand of speculoos spread. 

I have a few no bake cheesecake based recipes on the blog that I absolutely adore. My Strawberry Pretzel Cheesecake, No Bake Citrus Cheesecake and Cookie Dough Cheesecake, Philadelphia No Bake Cheesecake and Turtle Pie are all incredibly delicious no-bake cheesecake recipes. I know you’ll love this Biscoff cheesecake recipe because:  

Super simple to make. From start to finish, you can make this wonderfully easy lotus cheesecake in about 15 minutes (minus the chill time). After all the ingredients have been mixed together, just let the Biscoff cookie butter cheesecake chill for at least 6 hours and enjoy!

A creamy and decadent Speculoos cheesecake made with simple ingredients.  

This no bake Biscoff cheesecake is made with simple ingredients like cream cheese, heavy cream, sugar, salted caramel, vanilla extract and cookie butter. 

Easy to make diary free. With a few simple ingredient swaps, this luscious Biscoff recipe can be made into a vegan Biscoff cheesecake. 

Why You’ll Love This Biscoff Cheesecake:

Cookie butter in every bite – Every bite of this lotus biscoff cheesecake recipe is full of the warm, cozy flavor of cookie butter!

Creamy Cheesecake – This cheesecake is ultra creamy and luscious.

Approachable Recipe – Even though there are a few steps to this recipe, the whole thing is completely doable no matter your skill level as a baker! 



  • 250 g Lotus cookies
  • 90 g butter


  • 14 g gelatin powder
  • 70 g water
  • 240 g cold whipping cream
  • 85 g powdered sugar
  • 540 g regular Philadelphia cream cheese
  • 1 teaspoon vanilla paste
  • 200 g Lotus cookie cream


  • 200 g Lotus cookie cream
  • 3-4 crushed Lotus cookies



1. Crush the Lotus cookies, we did it with the Thermomix.

2. Melt the butter and add it to the crushed cookies. Stir until homogeneous.

3. Use a 20 cm springform pan. Put baking paper on the base or, better yet, a cardboard disk (it will be easier to remove the cheesecake from the mold once it is done). Place the mixture in the base of the mold, pressing with your fingers and leave in the refrigerator while we make the filling.


1. Mix the powdered gelatin and water in a glass. Let stand for 10 minutes.
Whip the cream until soft peaks form. Add the sugar and beat 20 seconds more.

3. Beat the cheese, vanilla and cookie cream until smooth and soft. If using a food processor, use the flat paddles and beat on low speed so that no air gets in. Add the cream little by little, stirring at low speed until the cream is smooth.

4. Put the glass with gelatine in the microwave for 15 seconds. Wait a couple of minutes so that it is not so hot and add two tablespoons of the mixture to the gelatin. Stir gently until combined. Pour the gelatin into the rest of the mixture and stir again.

5. Pour into the mold, smooth the surface with a kitchen spatula and leave in the freezer 30 minutes.


1. Melt the cookie cream in the microwave and pour over the cake.

2. Leave the cake in the refrigerator for at least 6 hours. Decorate with crushed cookies around the edges of the surface, sprinkling them with your fingers.