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This Lotus Biscoff cheesecake with berries is a creamy, tangy and sweet dessert that’s sure to impress. With a buttery Biscoff cookie crust, smooth cheesecake filling, and a fruity berry sauce on top, it’s the perfect make-ahead treat for summer gatherings or cozy weekends. Plus, it’s easier than it looks – and guaranteed to be a crowd-pleaser!

Creamy & Dreamy Lotus Biscoff Cheesecake with Berries

If you’re a fan of creamy desserts, cookie crusts, and fruity toppings, this Lotus Biscoff cheesecake with berries is about to become your new favorite. With its buttery Biscoff base, rich cheesecake layer, and vibrant berry sauce, this recipe strikes the perfect balance between indulgent and refreshing. Whether you’re planning a summer dinner, a birthday surprise, or just a sweet weekend treat, this cake delivers every time.

Why You’ll Love This Recipe

This cheesecake isn’t just delicious—it’s also surprisingly easy to make. There’s no complicated water bath or tricky baking techniques. The crust comes together with just two ingredients, the filling is smooth and creamy, and the fruity topping adds both color and tang. Best of all? It looks impressive but requires minimal effort.

Lotus Biscoff cookies are the secret weapon here. Their deep caramel flavor makes the perfect base for a cheesecake, especially when paired with a tangy berry sauce. It’s a match made in dessert heaven.

Ingredients at a Glance

You’ll need a handful of simple ingredients to make this cheesecake:

• Lotus Biscoff cookies and butter for the crust
• Cream cheese, quark, and a few pantry staples for the filling
• Frozen berries, sugar, and cornstarch for the topping

The fruit sauce can be made with any berries you have on hand—raspberries, strawberries, blueberries, or a mix of all three. I’ve also tried variations with passion fruit, cherries, and even mango, and they all worked beautifully.

Where to Find Quark (and What to Use Instead)

Quark is a soft, creamy cheese that’s very popular in German and Eastern European baking. It’s similar to Greek yogurt or ricotta, but with a smoother texture and a tangy flavor that works perfectly in cheesecakes.

In the U.S. and UK, quark isn’t always easy to find, but some specialty stores or well-stocked supermarkets carry it—look in the dairy section near cream cheese or yogurt. Brands like Wünder Creamery (U.S.) or German delis often sell it.

Can’t find quark?
No problem! You can substitute it with:

• More cream cheese (for a richer, denser result)
• A mix of cream cheese and Greek yogurt (50/50)
• Ricotta cheese blended until smooth

The recipe is flexible—just make sure the texture is creamy and not too runny, and you’ll get great results.

Make-Ahead Friendly

One of the best things about this cheesecake is that you can make it ahead of time. In fact, it tastes even better after it has chilled for a few hours. You can prepare the cheesecake the day before your event and add the berry topping just before serving. It’s a stress-free dessert that’s guaranteed to wow your guests.

No Biscoff? No Problem

While this recipe is designed for Lotus Biscoff cookies, you could also try it with other caramel-flavored cookies or even graham crackers in a pinch. But if you can get your hands on the real thing, don’t skip them. They truly elevate this cheesecake to another level.

Tips for Perfect Results

• Use room temperature ingredients for a smoother filling.
• Let the cheesecake cool gradually after baking to prevent cracks.
• If your berry sauce becomes too thick, simply add a splash of water to thin it out.

How to Serve It

This cheesecake is perfect on its own, but you can also take it to the next level with a few extras:

• A dollop of whipped cream
• Fresh berries or mint leaves on top
• A drizzle of melted Biscoff spread or chocolate

Whether served chilled on a hot day or as a cozy dessert in winter, this Biscoff cheesecake with berries is always a hit.

How to Make Lotus Biscoff Cheesecake with Berries