What do you need to make Biscoff cheesecake?

The beauty of this recipe is its short and sweet ingredient list. Fundamentally, you need just eight key items: Lotus Biscoff cookies, Biscoff spread (often called cookie butter), full-fat cream cheese, granulated sugar, eggs, vanilla extract, either sour cream or heavy cream, and a pinch of salt. The only essential equipment is a medium-sized pot and a 9-inch springform pan.

Does Biscoff spread need to be refrigerated?

No, and this is a common point of confusion. Lotus Biscoff spread is shelf-stable, much like peanut butter. I keep my jar in the pantry, which also makes it easier to scoop and melt when I need it. Refrigeration is not required, even after opening.

Why didn't my Biscoff cheesecake set?

A cheesecake that doesn't set is almost always due to one of two reasons. First, the most common culprit is under-baking. The center must still have a slight, gentle jiggle when you take it out—it will continue to set as it cools. Second, and just as crucial, is the chilling time.

How do you make Biscoff cheesecake balls?

This is a fantastic way to use any leftover cheesecake! Simply take chilled portions of the finished cheesecake and roll them into bite-sized balls. Then, roll each ball in additional crushed Lotus Biscoff cookies.

One Pot Lotus Biscoff Cheesecake Recipe

Name: One Pot Lotus Biscoff Cheesecake
Prep time: 20 min
Cook time: 45 min
Total time: 5 h 5 min
Yield: 12 servings
Cuisine: Fusion
Ingredients: 1 1/2 cups crushed Lotus Biscoff cookies; 1/3 cup Biscoff spread (melted); 16 oz (450g) full-fat cream cheese, softened; 1/2 cup granulated sugar; 2 large eggs; 1 tsp vanilla extract; 1/2 cup sour cream or heavy cream; Pinch of salt; Optional toppings: whipped cream, extra Biscoff drizzle, crushed cookies

Description

Satisfy cravings mindfully with this rich One Pot Lotus Biscoff Cheesecake. Featuring protein-rich cream cheese and spiced cookie butter, it simplifies indulgent yet balanced dessert prep.

Ingredients

1 1/2 cups crushed Lotus Biscoff cookies

1/3 cup Biscoff spread (melted)

16 oz (450g) full-fat cream cheese, softened

1/2 cup granulated sugar

2 large eggs

1 tsp vanilla extract

1/2 cup sour cream or heavy cream

Pinch of salt

Optional toppings: whipped cream, extra Biscoff drizzle, crushed cookies

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Instructions

Make the Crust: In a medium pot over low heat, melt the Biscoff spread. Stir in the crushed cookies until combined. Press the mixture into the bottom of a springform pan and set aside.

Mix the Filling: In the same pot, combine softened cream cheese and sugar. Stir until smooth. Add eggs one at a time, followed by vanilla, sour cream, and salt. Mix gently until well combined.

Bake: Pour the filling over the crust and bake at 325°F (160°C) for 40–45 minutes, or until set at the edges with a slight jiggle in the center.

Cool and Chill: Let cool at room temperature, then refrigerate for at least 4 hours or overnight.

Serve: Top with whipped cream, Biscoff drizzle, and crushed cookies before slicing.

Prep Time: 20 min
Cook Time: 45 min
Category: Dessert
Method: Baking
Cuisine: Fusion