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    Home » Recipes

    The BEST Lotus cheesecake

    October 14, 2020 by Carrie 2 Comments

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    Did you all know that Biscoff is short for biscuits and coffee?  It is a wonderful spread that has a brown sugar, butter and spice flavor. All those flavors really come out together in the best Lotus cheesecake.

    A rich speculoos crust topped with a smooth cheesecake filling. In addition, I added the melted cookie butter and crumbles and drizzled all over the top! A slice of heaven on a plate!

    Lotus biscoff cheesecake with a cookie butter crust and topping.

    It pairs well with a cup of Joe, but since I am not a coffee lover (I know, I know, I can feel the disappointment) I'll have my slice with a cup of cow juice for a nice nightly dessert!

    My history with Biscoff cookies

    I only became familiar with this amazing brand of cookies and desserts when I first made my Biscoff Donut muffin. Nevertheless, that was all it took and I was hooked!

    I made my own cookie butter for my donut muffin recipe, but for the Biscoff cheesecake recipe I bought the Great Value Brand of cookie butter from Walmart. It required a smooth cookie butter versus a chunky cookie butter.

    In the future, I am sure you will see more Biscoff recipes from me as they are starting to become more popular here in the US!

    Ingredients

    •  Lotus speculoos cookie: 8.8 oz package and smaller one for garnish on top if desired.
    • Granulated sugar
    • Salt
    • Cream cheese
    • Eggs
    • Heavy whipping cream
    • Sour cream
    • Vanilla extract
    • Cookie butter

    How to make the Biscoff cheesecake

    The crust

    First, pulse down speculoos cookies in a food processor. Add them to a large mixing bowl. Pour in already melted butter, granulated sugar and a pinch of salt. Fold well until crust mixture comes together.

    Press firmly in a 9 inch springform pan on the bottom. Set aside.  Watch tutorial below on how to make the speculoos crust.

    Lotus biscoff cheesecake with a cookie butter crust and topping.
    The cookie butter cheesecake filling

    Second, in a mixing bowl blend the cream cheese together on medium until it is smooth. Next, add the sugar and salt until thoroughly combined.

    Third, add eggs one at a time and mixing until incorporated scraping the sides of the bowl as needed.

    Fourth, add the heavy cream, sour cream, and vanilla. Beat until completely combined. Gently fold in the cookie butter and pour over the prepared crust.

    Lastly, bake the cheesecake for 75-80 minutes or until the edges are firm but the center is still jiggly. Let it cool to room temperature and cover with aluminum foil. Refrigerate overnight to set. Garnish with melted cookie butter and more speculoos cookies!

    Lotus biscoff cheesecake with a cookie butter crust and topping.
    Beat cream cheese until smooth and creamy
     Lotus biscoff cheesecake with a cookie butter crust and topping.
    Add eggs in one at a time until combined.
    Lotus biscoff cheesecake with a cookie butter crust and topping.
    Add in whipped cream, sour cream, and vanilla until incorporated.
    Biscoff cheesecake with a cookie butter crust and topping.
    Add in cookie butter and put in water bath before baking.
    Lotus biscoff cheesecake with a cookie butter crust and topping.
    Baked cheesecake

    Tips and tricks

    •  Be sure to place the 9 inch springform pan in a roasting pan with a little bit of water in the bottom during baking. This will prevent the cheesecake from cracking.
    • Be sure to only use full fat cream cheese. Lower fat cream cheese will not give you the same result.
    • This cheesecake can also be done as a no bake recipe, which would require gelatin for a stabilizer or prepared whipped cream.

    Substitutions and variations

    • Make into cheesecake bars. Baking times will vary
    • Add in some chocolate drizzle
    • Made into a no bake version if you are short on time
    • Add in some nuts to enhance the flavor

    FAQ's

    What gives Biscoff its taste?

    Belgian brown sugar in the cookie gives Biscoff that caramel spiced taste.

    Lotus Biscoff cheesecake with a cookie butter crust and topping.

    Lotus cheesecake

    Carrie
    A biscoff cookie crust topped with a cookie butter cream cheese layer. It doesn't get more amazing that this cheesecake!
    5 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 40 mins
    Cook Time 1 hr 15 mins
    Total Time 1 hr 55 mins
    Course Dessert
    Cuisine American
    Servings 12 slices
    Calories 601 kcal

    Equipment

    • Hand Mixer
    • Food processor
    • Mixing bowls
    • 9 inch spring form pan
    • Roaster
    • Measuring cups and spoons
    • spatula

    Ingredients
      

    Cookie butter crust

    • ½ cup unsalted butter melted
    • 1 8.8 oz speculoos cookies Biscoff, pulsed to fine cookie mixture
    • 2 tablespoon granulated sugar
    • ½ teaspoon salt

    Cheesecake filling

    • 32 oz cream cheese softened to room temperature
    • 1½ cup granulated sugar
    • ½ teaspoon salt
    • 4 large eggs room temperature
    • 1 cup heavy cream
    • ¼ cup sour cream
    • 1½ tablespoon vanilla extract
    • ½ cup cookie butter

    Topping

    • Crushed biscoff cookies
    • melted cookie butter

    Instructions
     

    • Preheat oven to 325°. Grease a 9 inch springform pan with vegetable shortening and set aside. Fill a roasting pan (disposable would work) and place in oven on the lowest rack. This allows steam in the oven and will prevent the cheesecake from cracking.

    Cookie butter crust

    • In a food processor, pulse down the speculoos cookies to a fine cookie mixture dust. Put in a mixing bowl.
    • Melt the ½ cup of butter in a microwavable bowl. Pour butter on the cookie mixture and add the granulated sugar and salt and mix until well combined. Press the mixture evenly into the bottom of the springform pan. Set aside.

    Cheesecake filling

    • In a large bowl, beat the cream cheese until smooth on medium speed. Add sugar and salt and beat until thoroughly combined.
    • Turn down speed to low and add eggs one at a time. Mixing until all the eggs are combined.
    • Add in the whipping cream, sour cream and vanilla extract. Beat until incorporated, scraping down the sides of the bowl as needed.
    • Gently fold in cookie butter and then pour filling over prepared crust. Place in roaster pan.
    • Bake the cheesecake until the edges are firm and the center is still jiggly about 1 hour and 15 minutes. Let it cool to room temperature. Once cool, cover with aluminum foil and refrigerate overnight.
    • To serve, garnish with crushed biscoff cookies and drizzle with melted cookie butter.

    Nutrition

    Serving: 12slicesCalories: 601kcalCarbohydrates: 38gProtein: 8gFat: 47gSaturated Fat: 27gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gTrans Fat: 0.3gCholesterol: 184mgSodium: 464mgPotassium: 153mgFiber: 0.002gSugar: 34gVitamin A: 1663IUVitamin C: 0.2mgCalcium: 103mgIron: 0.4mg
    Keyword Cheesecake, Biscoff, speculoos cookies, cookie butter
    Tried this recipe?Let us know how it was!

    Hybrid desserts

    • Chocolate eclair danish kringle
    • Brownie donuts with bailey's glaze
    • Raspberry Banana cruffins

    Fun fact of the day!

    Nearly half of the population lives on less than $5.50 a day! Not in this household!

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    Reader Interactions

    Comments

    1. Shelley Ring

      October 14, 2020 at 8:51 pm

      5 stars
      I am buying the ingredients tomorrow so I can make this on Saturday. This gal is creative!

      Reply
      • Carrie

        October 15, 2020 at 5:51 pm

        5 stars
        Thank you!

        Reply

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    Welcome

    About me Carrie Blaser

    Hi my name is Carrie. I am just a sassy girl from the midwest that has a sweet tooth for any type of dessert. I grew up in the kitchen and remember making my sister scrambled eggs at 8 years old. But I really fell in love with baking when I made my first Betty Crocker cake out of the box. I like to think that I have come a long way since then!

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