I love this Lotus Cheesecake Dessert—it’s creamy, indulgent, and full of cozy caramel-spiced flavor. It’s a no-bake delight that’s surprisingly easy to pull together, perfect for whenever I crave something sweet without turning on the oven.

Lotus Cheesecake Dessert

Why You’ll Love This Recipe

I adore how this dessert layers Lotus biscuits and luscious cream cheese-mascarpone filling with drizzled Lotus spread. I include whipped cream for lightness, so the dessert isn’t overly dense. It’s elegant enough for guests, yet simple enough for a weekday treat. Plus, there’s no baking involved—just chill, assemble, and enjoy!

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

125g Lotus biscuits
400g cream cheese
300g double cream (for whipped cream)
250g mascarpone
250g Lotus spread (cookie butter), slightly warmed
1 sachet cream stiffener
1 sachet vanilla sugar
1 pinch salt
Decoration of your choice (e.g., extra Lotus biscuits, fresh fruit)

Directions

Pulse the Lotus biscuits in a food processor until they form fine crumbs.
Press the crumbs into a large baking dish or divide among 8–10 dessert glasses, covering the base about 1 cm thick.
In a tall bowl, whip the double cream with the cream stiffener until stiff peaks form.
In a separate bowl, mix cream cheese, mascarpone, vanilla sugar, salt, and 50g of the Lotus spread until smooth.
Gently fold the whipped cream into the cheese mixture until evenly combined.
Spread the filling over the biscuit layer, smoothing the top with a spatula.
Warm the remaining Lotus spread until pourable and drizzle it over the cheesecake layer.
Garnish with extra Lotus biscuits, fresh fruit, or both. Chill before serving.

Servings and timing

Servings: 12 portions
Prep time: About 25 minutes
Chilling time: At least 6 hours (preferably overnight)
Total time: ~6 hours 25 minutes

Variations

Swap mascarpone with extra cream cheese for a simpler profile.
Use crunchy Lotus spread instead of smooth for added texture.
Add a tablespoon of gelatine dissolved in warm water for a firmer, mousse-like filling.
Mix in chopped biscuit pieces into the filling for delightful surprise bites.
Serve in individual glasses layered with fresh fruit like berries or sliced pears.

Storage/reheating

I store leftovers covered in the fridge, and they stay beautifully fresh for up to 5 days. Chilling longer only improves the flavor. This dessert also freezes well—wrap portions airtight and freeze for up to 3 months. Thaw overnight in the fridge before serving.

FAQs

How can I make the Lotus topping set faster?

I microwave the warmed Lotus spread gently, pour it over the dessert, then chill for about 30 minutes. That firms it nicely before serving.

Can I skip mascarpone and double cream?

Yes—I’ve used all cream cheese and whipped only double cream instead, and it still turns out wonderfully creamy.

What if I want a firmer texture?

I dissolve about 12g of gelatine in hot water and fold it into the filling. It gives a mousse-like set that holds beautifully.

Can I prepare this in individual glasses?

Absolutely! It works perfectly in individual servings. I sometimes alternate layers of filling, warmed Lotus spread, and crumbs for a beautiful presentation.

Can I freeze it?

Yes—I freeze individual portions wrapped airtight. They freeze well up to 3 months; just thaw in the fridge before serving.

Conclusion

This Lotus Cheesecake Dessert is one of my favorite no-bake treats—rich, creamy, and full of Biscoff flavor with minimal fuss. Whether served in a large dish or elegant glasses, it never fails to impress. I hope I’ll try this soon and love it as much as I do!