Can I make a one-pot Lotus Biscoff cheesecake without baking it?

Yes, you can easily turn this into a no-bake One-Pot Lotus Biscoff Cheesecake . Simply prepare the crust as usual, then chill it while you mix a no-bake filling using whipped cream and softened cream cheese with Biscoff spread. Pour the filling over the crust, refrigerate for at least 6 hours (or overnight), and skip the oven entirely.

How long should I chill my one-pot cheesecake before serving?

You should chill your One-Pot Lotus Biscoff Cheesecake for at least 4 hours , but overnight is highly recommended. This ensures the cheesecake sets fully and allows the flavors to develop. For cleaner slices and a firmer texture, wait until it’s completely cold before cutting.

What’s the ideal cream cheese choice for a perfectly smooth cheesecake?

For best results, use full-fat block-style cream cheese at room temperature. It’s the secret to the cheesecake’s luxuriously smooth and creamy consistency.. Avoid using whipped or spreadable cream cheese in tubs, as they contain more moisture and can cause the cheesecake to turn out too soft or runny.

One-Pot Lotus Biscoff Cheesecake – The Best Dessert Ready In Only 1 Hour

Description

This One-Pot Lotus Biscoff Cheesecake is a creamy, indulgent dessert made entirely in one pot—no mixer, no water bath, and no stress. Featuring a buttery Biscoff cookie crust, a smooth cheesecake filling, and a drizzle of warm Biscoff spread, it’s the perfect treat for any occasion with minimal cleanup.

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.

Notes

For the cleanest slices, chill overnight and use a warm knife to cut. You can substitute the cream cheese with a plant-based version and use coconut cream for a dairy-free option.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Dessert
Method: One Pot Baking
Cuisine: American Inspired