Lotus cheesecake. TikTok, IG. Just everywhere. I love Lotus cookies, but within limits. Last year there was a trend with Lotus Cookies and Cookie Butter on literally everything and I just couldn’t do it. They’re both really good but super sweet and can be very overpowering. But, I still love them. So this year I decided to make cheesecake squares using Lotus cookies. They’re smaller and so you can handle a little more sweetness in them. The base is similar to my classic cheesecake, so if you love that, than you need to make these!
I decided to go with a different method than your typical half the jar of cookie butter in the batter. I find that the cheesecake batter is too sweet that way. Pair that with the cookie crust and the cookie butter topping and it’s too overwhelming. Instead, I decided to substitute some of the sugar in the batter with ground cookies. OMG. It was perfection. It gave the perfect flavor without it being overpowering. It let the lotus cookies shine in the crust and made it to where the cookie butter topping was actually needed. Try this recipe, you’re bound to love it. I’ve made it a few times, and it has yet to last overnight in my fridge.Print
Creamy Cookie Butter Cheesecake that’s creamy and the perfect sweetness. Ground lotus cookies in the batter will make this different from any other recipe you’ll find.
- Prep Time: 20 minutes
- Cook Time: 17 minutes
- Total Time: 37 minutes
- Yield: 48 1x
40 Biscoff Lotus Cookies
1/4 cup Sugar
5 tbsp Butter
1 lb Cream Cheese
1/4 Cup Sugar
10 Biscoff Lotus Cookies, crushed
1/2 tsp Salt
7 oz Sour Cream
1 tbsp Vanilla Extract
1 tbsp Butter, melted
1/2 Cup Biscoff Lotus Cookie Butter
Start by making the crust. Crush the lotus cookies and mix with the sugar and butter. Set aside.
Preheat the oven to 325 F. Prepare a 9×13 pan by placing parchment paper in it. This is essential to being able to take out the cheesecake. Here’s my favorite tutorial.
Pour the crust into the pan and pack it down tightly with a flat bottom cup.
Beat the cream cheese until smooth and creamy. Scrape the bowl and make sure there are no lumps. Add the sugar and the ground lotus cookies and beat for a couple more minutes. Scrape again.
Add the salt, vanilla and eggs and beat until incorporated.
Add the sour cream and butter. Beat again. Scrape again.
Scrape down the bowl and pour your batter over the tightly packed crust.
Place a roasting pan or 9×13 cake pan into the bottom of your preheated oven. Fill it with 1/2 way with boiling water. Place the prepared cheesecake on a rack above it and bake for 17 minutes. The cheesecake will be barely jiggly. This is a different technique then the one used for a large cheesecake. Don’t overbake or it will be cakey. Remove the cheesecake and allow it to cool on the counter for 20 minutes. Refrigerate for 2 hours. You can also freeze for 30 minutes.
Remove the cheesecake from the pan gently. Melt the cookie butter and spread onto the cooled cheesecake. It will solidify quickly.
Boil some water and dip the knife in before each cut. This will ensure you get clean squares. Cut into whatever size you desire.
This baking technique is different then baking a large cheesecake. It won’t be as wobbly, instead it’ll be more firm. If in doubt, underbake rather than overbake. If you’re worried you overbaked it, cool quickly in the freezer so it doesn’t continue cooking from residual heat.
Keywords: lotus, biscoff, cookies, cheesecake, lotus cheesecake, cookie butter