Lotus Biscoff Cake

5 from 10 votes

This Lotus Biscoff cake consists of a spiced white cake, a no-bake cheesecake, and Biscoff cookie butter, and crushed Biscoff cookies sandwiched in between!

Prep Time20

Cook Time40

Setting Time3

Total Time4

Course: Dessert

Cuisine: American

Keyword: biscoff cake, lotus biscoff cake, lotus cake

Servings: servings

Calories: 515kcal

Ingredients

Cake

15.25 oz boxed white cake mix
1 Tbsp butter
1 Tbsp flour (approximate)
¼ tsp cinnamon
⅛ tsp cloves
1½ tsp orange zest (approximate)
3 large eggs
1 cup water
½ cup vegetable oil

Cheesecake

2 8 oz cream cheese
½ cup sugar
2 tsp vanilla
1 tsp orange zest
8 oz cool whip (defrosted)
½ cup Biscoff cookie butter
6 Biscoff cookies (crushed)

Instructions

Cake

Start by preheating your oven to 350 degrees F. Use unsalted butter to grease a 9-inch springform pan, then lightly coat with flour.
In a large mixing bowl, whisk together white cake mix with cinnamon, cloves, and orange zest.
In a medium bowl, whisk eggs until blended, then whisk in water and oil.
Pour wet ingredients over dry ingredients and whisk by hand for 2 minutes or until batter is smooth and no lumps remain.
Pour cake batter into the prepared pan, and bake for 40 minutes or until done. If you aren’t sure if it’s done, stick a toothpick in the center of the cake. If it comes out wet, it needs more time!
Remove it from the oven and set aside on a cooling rack until completely cool.

Cheesecake

Cube softened cream cheese and add to mixer. Blend until completely smooth and no lumps remain.
Add sugar, vanilla, and orange zest and continue to mix until completely smooth.
Pour cream cheese mixture into a medium bowl and gently fold in the cool whip.

Assembly

Run a knife along the sides of the cake to loosen it from the springform pan. Remove the sides of the pan. If the cake is domed use a bread knife to level off the top of the cake.
Carefully spread the Biscoff spread over the top of the cake in one even layer. Add a layer of crushed Biscoff cookies. Return the collar of the pan and gently tighten it around the cake.
Carefully pour the cheesecake batter over the cake and smooth out with a spatula as needed. Cover with foil or plastic wrap, and refrigerate for at least 3 hours or until completely set.
Remove the springform pan and top the cheesecake with another layer of Biscoff cookie butter. Before serving the cake, decorate with Biscoff cookie crumbs fresh blackberries, raspberries, and blueberries.

Notes

If you don’t have a stand mixer, a hand mixer or even a food processor will work just as well!
I like to microwave the Biscoff cookie butter for about 30 seconds because that makes it easier to spread than when it’s at room temperature.
I also used some fresh rosemary from the garden as a decoration. You can get creative with the garnishes, so feel free to add your own personal touches!
When stored in an airtight container in the fridge, this Lotus Biscoff cake should stay fresh for up to a week.

Nutrition