Lotus Biscoff has become one of my favourite flavours over the last few years, that caramelised, spiced biscuit taste is honestly hard to beat. I love using it in desserts because a little goes a long way, which fits perfectly with my nutrition coaching approach: you don’t need to “cut out” foods you love, you just need to enjoy them mindfully and in sensible portions.
This no bake Biscoff cheesecake is my take on a viral social media trend. It’s made directly in the Philadelphia tub, takes minutes to prepare, and is perfect when you want something sweet without committing to a full cake. It’s not pretending to be a “diet” dessert, but it is portion-controlled, quick, and totally satisfying.
If you’re new to Biscoff, think of this as a mini Philadelphia Biscoff cheesecake, or even a biscoff cheesecake cup; simple, indulgent, and great for one or two people.
Ingredients
- 1 tub reduced fat Philadelphia cream cheese (swap for full-fat for richer texture, or use light cream cheese for fewer calories)
- 4 tbsp Lotus Biscoff spread (smooth or crunchy both work; any speculoos-style spread is fine)
- 3 Lotus Biscoff biscuits (swap for digestives or graham crackers if needed)
Optional add-ins:
- 1–2 tbsp Greek yogurt or protein yogurt (for a lighter, higher-protein version)
- Melted dark chocolate (for a chocolate Biscoff twist)
Method
- Remove some cream cheese
Using the Philadelphia tub as your dish, scoop out about 3 tablespoons of cream cheese and set aside.
Coach tip: This creates space for toppings without increasing the overall portion size. - Mix in Biscoff
Add 2 tablespoons of Biscoff spread directly into the remaining cream cheese. Mix well until smooth and fully combined. Smooth the top.
Coach tip: Mixing thoroughly gives you that classic biscoff cheesecake flavour without needing extra sugar. - Create the “upside-down base”
Crush the biscuits until fine with no big lumps. Sprinkle most of them over the cheesecake layer.
Coach tip: This acts like a biscoff cheesecake crust, just flipped for speed and less washing up. - Add the topping
Melt the remaining 2 tablespoons of Biscoff spread (microwave for 15–20 seconds). Pour over the top, then finish with the remaining crushed biscuits. - Chill and set
Refrigerate for at least 1 hour before eating.
Tips & variations
- Turn this into mini Biscoff cheesecakes by dividing into two small jars.
- For biscoff cheesecake bars, press crushed biscuits into a lined tray, spread the mixture on top, chill, and slice.
- Add melted dark chocolate for a speculoos chocolate twist.
- Sprinkle sea salt on top for a salted caramel vibe.
- Make it higher protein by replacing ⅓ of the cream cheese with Greek yogurt.
- For a party, scale this up into a full lotus biscoff cheesecake using a springform tin.
FAQs
Does Biscoff make a good cheesecake base?
Yes – Biscoff biscuits are perfect for a biscoff cheesecake crust because they’re already sweet, spiced, and hold together well when crushed.
Which cheese is used in Biscoff cheesecake?
Most recipes use cream cheese, especially Philadelphia. This recipe is a simple philadelphia cheesecake recipe style version.
What is the difference between baked and no bake Biscoff cheesecake?
Baked versions use eggs and need oven time. A no bake Biscoff cheesecake relies on chilling, making it faster and lighter in texture.
What flavour is Biscoff?
Biscoff (also called speculoos) tastes like caramelised biscuits with warm spices such as cinnamon and nutmeg.
Can I make this ahead of time?
Yes, it keeps well in the fridge for 2–3 days.
Is this considered a healthy dessert?
It fits into healthy dessert recipes when enjoyed in portion-controlled servings and balanced with a nutritious diet.
Storage, serving and reheating
- Storage: Keep covered in the fridge for up to 3 days.
- Serving: Eat straight from the tub or spoon into bowls.
- Reheating: Not recommended, this dessert is best served chilled.
Final Note
If you try this lotus cheese cake, tag me on social media @alexarciab or leave a comment with your favourite twist; chocolate, salted caramel, or protein version? I love seeing how you make these recipes your own.
This cheesecake proves you don’t need complicated ingredients or long prep to enjoy something indulgent. Whether you call it a biscoff cheesecake bar, cheesecake speculoos, or just “that Biscoff thing in a tub”, it’s all about balance, enjoyment, and keeping desserts simple and stress-free.
Alex 🙂
No Bake Biscoff Cheesecake
Lotus Biscoff has become one of my favourite flavours over the last few years – that caramelised, spiced biscuit taste is honestly hard to beat. I love using it in desserts because a little goes a long way, which fits perfectly with my nutrition coaching approach: you don’t need to “cut out” foods you love, you just need to enjoy them mindfully and in sensible portions.
This no bake Biscoff cheesecake is my take on a viral social media trend. It’s made directly in the Philadelphia tub, takes minutes to prepare, and is perfect when you want something sweet without committing to a full cake. It’s not pretending to be a “diet” dessert – but it is portion-controlled, quick, and totally satisfying.
If you’re new to Biscoff, think of this as a mini Philadelphia Biscoff cheesecake, or even a biscoff cheesecake cup – simple, indulgent, and great for one or two people.
Ingredients
Instructions
Remove some cream cheese
-
Using the Philadelphia tub as your dish, scoop out about 3 tablespoons of cream cheese and set aside. Coach tip: This creates space for toppings without increasing the overall portion size.
Mix in Biscoff
-
Add 2 tablespoons of Biscoff spread directly into the remaining cream cheese. Mix well until smooth and fully combined. Smooth the top. Coach tip: Mixing thoroughly gives you that classic biscoff cheesecake flavour without needing extra sugar.
Create the “upside-down base”
-
Crush the biscuits until fine with no big lumps. Sprinkle most of them over the cheesecake layer. Coach tip: This acts like a biscoff cheesecake crust, just flipped for speed and less washing up.
Add the topping
-
Melt the remaining 2 tablespoons of Biscoff spread (microwave for 15–20 seconds). Pour over the top, then finish with the remaining crushed biscuits.
Chill and set
-
Refrigerate for at least 1 hour before eating.
Nutrition Facts
Nutrition Facts
Servings: 2 ServingCalories:230kcalTotal Fat:16gTotal Carbohydrate:18gDietary Fiber: 1gSugars: 12gProtein:4g
Note
- Turn this into mini Biscoff cheesecakes by dividing into two small jars.
- For biscoff cheesecake bars, press crushed biscuits into a lined tray, spread the mixture on top, chill, and slice.
- Add melted dark chocolate for a speculoos chocolate twist.
- Sprinkle sea salt on top for a salted caramel vibe.
- Make it higher protein by replacing ⅓ of the cream cheese with Greek yogurt.
- Storage: Keep covered in the fridge for up to 3 days.
- Serving: Eat straight from the tub or spoon into bowls.
- Reheating: Not recommended – this dessert is best served chilled.
