This no bake mascarpone Lotus biscoff cheesecake recipe is OUT OF THIS WORLD! Sorry for yelling, but it is so good I need everyone to know. It’s super creamy and who doesn’t love cookie butter everything?! Perfect for Shavuot or any occasion!
Is the name kind of long? Yes 😉 I asked my friends on Instagram what I should call this cake and got so many great responses! Too many to choose the perfect one, so I just decided to use allllll the names. What would you call this? Let me know in the comments below.
What is no bake lotus biscoff Cheesecake?
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!
What ingredients do you need for this Lotus Cheesecake recipe?
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
- Vanilla pudding powder
- Mascarpone cheese
- Lotus biscuits
- Lotus spread
How to make easy biscoff cheesecake?
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.
- First whip together the milk, cream and pudding.
- Add mascarpone cheese and beat it together until smooth.
- Now you’re ready to assemble, see the instructions below.
Step by Step: how to assemble lotus cheesecake
Super easy step by step instructions how go assemble this biscoff cheesecake recipe:
- First mix the coffee granules into the milk in a small bowl that can fit a biscuit in it.
- Set up your assembly space with your square pan, whipped mascarpone cheesecake mix, biscuits and milk/coffee mixture.
- Start by dipping the biscuits into the coffee milk one at a time and laying them in the pan to cover the bottom.
- Top the biscuit layer with about a third of the cheesecake mixture.
- Lastly melt the lotus spread in the microwave and pour over the top cheesecake layer.
- Let set in the fridge!
Lotus Biscoff Cheesecake with Mascarpone
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.
Can you freeze biscoff cheesecake?
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:
Did you try this recipe?
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Lotus Biscoff Cheesecake Recipe
- 9*9" Square dish
- 250 ml (8.4 oz) whipping cream (shamenet metuka l'hakzafa)
- ¼ cup milk
- ¼ cup vanilla pudding powder
- 250 ml (8.4 oz) mascarpone cream
- 48 lotus biscoff biscuits
- ½ jar lotus biscoff spread
- ⅓ cup milk mixed with
- 1 tsp granulated coffee
- Beat together whipping cream, milk and pudding powder in a large bowl or in the bowl of a stand mixer. Beat untill whipped cream consistency.
- Add the mascarpone cheese and beat until all combined and smooth.
Assemble the lotus cheesecake
- Mix milk and coffee in a small bowl.
- Start by setting up your station: Biscuits, Mascarpone mixture, Milk/coffee mixture, lotus spread.
- Start by dipping the biscuits one at a time into the milk/coffee and laying them in the bottom of the square dish, to line the whole bottom (total 16 biscuits).
- Then put about 1/3 of the cheesecake mixture on top of the biscuit layer and smooth it out with an inverted spatuala (or regular spatula).
- Repeat this with the rest of the ingredients.
- Melt about half of a jar of lotus spread in the microwave for 30 seconds, you can do this directly in the lotus jar if you are careful to remove all of the foil top (or you can put the spread in a microwave safe bowl).
- Pour melted lotus on top of the last cheesecake layer. Cover with saran wrap and refrigerate until set, about 5 hours or overnight.