Lotus Biscoff Cheesecake Recipe

I had such a fun conversation in my IG stories last week about what to name this cake! This lead to many eye opening ideas about what this cake actually is 🙂

Basically it is layers of lotus biscuits and mascarpone cheese cream. When I created this recipe I was basing it off of the classic Israeli “Ugat Biskvitim” – or “biscuit cake” which is the most basic Israeli cheesecake found in everyones home, tea biscuits layered with cheesecake mix.

In addition, this lotus cheesecake is similar to Tiramisu – cookies dipped in coffee milk and layered with cream as well as an ice box cake – also cookies layered with cream!

Whatever this cake reminds you of, it’s delicious and I can’t wait until you try it!

These are the ingredients needed to make this biscoff cheesecake, get them all in advance so that you’re all prepared when you’re ready!

• Whipping cream
• Milk
• Vanilla pudding powder
• Mascarpone cheese
• Lotus biscuits
• Lotus spread
• Coffee

This no bake cheesecake is super simple to make! It’s the same concept as an icebox cake- where you layer cream and biscuits to create a cake like texture.

1. First whip together the milk, cream and pudding.
2. Add mascarpone cheese and beat it together until smooth.
3. Now you’re ready to assemble, see the instructions below.

Super easy step by step instructions how go assemble this biscoff cheesecake recipe:

1. First mix the coffee granules into the milk in a small bowl that can fit a biscuit in it.
2. Set up your assembly space with your square pan, whipped mascarpone cheesecake mix, biscuits and milk/coffee mixture.
3. Start by dipping the biscuits into the coffee milk one at a time and laying them in the pan to cover the bottom.
4. Top the biscuit layer with about a third of the cheesecake mixture.
5. Repeat.
6. Lastly melt the lotus spread in the microwave and pour over the top cheesecake layer.
7. Let set in the fridge!

I love mascarpone cheese! It was almost impossible to find it here in Israel for many years, and when it first started showing up in the last few years it was a specialty product that you could only find around Shavuot time.

Now that it is readily available all year round I have been known to treat myself and my family every now and then and make this amazing biscoff cheesecake recipe.

This no-bake cheesecake can be refrigerated up to a week (it won’t last that long in the fridge, trust me!) but I don’t recommend freezing it. When frozen the texture changes and it becomes a big mush.

Love this cheesecake? Try these other easy recipes:

This no-bake cheesecake parfait from my blog is a huge hit.

Try this Dulce-de-Leche Cheesecake from my friend Belen’s blog Cook with Belula.

I LOVE to hear what you think of my recipes! It would mean so much to me if you could rate this recipe below and leave a comment or share with your friends ❤ Thanks for being here!