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.
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.
