No Bake Lotus Cheesecake is a thick, creamy dessert with a crunchy Biscoff base, a smooth mascarpone filling, and a glossy melted Lotus spread topping that needs no oven at all. The whole thing comes together in about 20 minutes of hands-on work, then the fridge does the rest overnight.
I found this recipe from @ikosun_kitchen on Instagram and wanted to share it here on Chef Imen. Instead of gelatin, this version uses whipped cream stabilizer and well-chilled ingredients to set the filling, which keeps the texture light and mousse-like instead of dense or rubbery.
Draining the excess liquid from your mascarpone and cream cheese before whipping is the step most people skip. That extra moisture thins out the cream so it never holds its shape, which is why the recipe warns you to do it before anything else.
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No Bake Lotus Cheesecake
Course: DessertsCuisine: AmericanDifficulty: Easy10
servings20
minutes450
kcal300
minutesCrushed Lotus biscuits and melted butter form a firm base for a whipped filling made with mascarpone, cream cheese, and Biscoff spread, all topped with a warm pour of melted Lotus that firms up in the fridge.
Ingredients
- For the Base
250 g Lotus biscuits (crushed)
80 g butter (melted)
- Cream
500 g mascarpone
350 g full-fat cream cheese (e.g. Philadelphia)
200 ml heavy whipping cream
2 tbsp powdered sugar
4 packets whipped cream stabilizer
2 tbsp Lotus spread
- Additionally
About 300 g Lotus spread (melted)
Lotus biscuits for decoration
Directions
- Crush the Lotus biscuits into fine crumbs and mix them with the melted butter in a bowl until every crumb is coated.
- Press the mixture firmly and evenly into the bottom of a 22 to 26 cm (9 to 10 inch) springform pan or cake ring. Refrigerate for about 10 minutes while you prepare the filling.
- Whip all the well-chilled cream ingredients together until the mixture is smooth and holds its shape. Make sure any excess liquid from the cream cheese or mascarpone has been drained before mixing.
- Spread the cream evenly over the chilled base and smooth the top with an offset spatula or the back of a spoon.
- Melt the 300 g of Lotus spread using a double boiler, then let it cool slightly so it does not melt through the cream layer.
- Pour the melted Lotus spread over the cream and spread it evenly using gentle circular motions until it covers the entire surface.
- Decorate with whole Lotus biscuits and fresh fruit if desired. Refrigerate for at least 4 to 5 hours, or overnight for best results, before serving.
Notes
- Important: All ingredients for the cream must be well chilled. If there is any excess liquid in the cream cheese or mascarpone, make sure to drain it thoroughly beforehand.
FAQs
What happens if I pour the Lotus spread while it is still too hot?
It sinks straight through the cream and mixes into the filling instead of sitting on top. Let it cool off the heat for about 2 to 3 minutes until it feels warm but not hot. It should flow but be thick enough to hold its place.
Can I use a springform pan instead of a cake ring?
Yes, both work well since the springform latch lets you release the sides without flipping. Line the base with parchment either way so slices come off clean. A cake ring gives slightly sharper edges, but the taste is exactly the same.
How do I know when the cheesecake is set enough to cut?
Give the pan a gentle shake after chilling. If the center barely jiggles, it is ready to slice. Overnight gives the firmest results, so plan ahead if you want clean portions for a dessets alongside something like Tiramisu.
Can I swap mascarpone for more cream cheese?
You can, but the filling will be denser and tangier since mascarpone is what gives it that light, buttery feel. If you go all cream cheese, add an extra tablespoon of powdered sugar to balance the tang. The texture will still set, though it will not be as airy.
How long does this cheesecake last in the fridge?
It keeps well for up to 3 days when covered tightly with plastic wrap. The biscuit base softens after the second day because it absorbs moisture from the filling. That is why overnight is the sweet spot between fully set and still crunchy.
