Description
This no-bake Lotus Biscoff cheesecake is a creamy, indulgent dessert featuring a crunchy Biscoff cookie crust combined with a smooth, spiced cheesecake filling enriched with Lotus Biscoff spread. Easy to prepare and requiring no oven time, it is perfect for a quick yet elegant treat to impress guests or satisfy your sweet tooth.
Ingredients
Scale
Base
- 1 1/2 cups Lotus Biscoff cookies
- 1/4 cup melted butter
Filling
- 2 cups cream cheese
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 1/2 cups heavy whipping cream
- 1/2 cup Lotus Biscoff spread
Instructions
- Prepare the base: Begin by crushing the Lotus Biscoff cookies using a food processor or by placing them in a sealed plastic bag and crushing them until finely ground, resembling sand.
- Mix base ingredients: Transfer the crushed cookies into a mixing bowl and add the melted butter. Stir thoroughly until the mixture has a wet, sandy texture.
- Form crust: Press the cookie-butter mixture evenly into the base of an 8-inch springform pan, compacting it firmly with a spoon or your fingers. Refrigerate the crust while preparing the filling.
- Beat cream cheese: In a large bowl, beat the cream cheese on medium speed with a hand or stand mixer until smooth and creamy, about 2-3 minutes.
- Add powdered sugar: Add powdered sugar to the cream cheese and continue mixing for 1-2 minutes until fully incorporated and light.
- Mix in vanilla extract: Beat in the vanilla extract for a few seconds to combine.
- Whip cream: In a separate bowl, whip the heavy cream on high speed until stiff peaks form, about 3-5 minutes.
- Fold whipped cream: Gently fold the whipped cream into the cream cheese mixture using a spatula, ensuring no streaks remain to keep the filling light and airy.
- Incorporate Biscoff spread: Fold in the Lotus Biscoff spread evenly for a smooth, caramel-flavored filling.
- Assemble cheesecake: Remove the chilled crust from the fridge and spoon the filling onto it, spreading evenly with a spatula to level the top.
- Chill to set: Refrigerate the assembled cheesecake for at least 4 hours or overnight to firm up and develop flavor.
- Remove from pan: Carefully take the cheesecake out of the springform pan and place it on a serving platter.
- Optional garnish: Garnish with extra crushed Lotus Biscoff cookies or drizzles of Lotus Biscoff spread for decoration and added flavor.
- Serve: Slice the cheesecake and serve chilled for the best texture and taste.
Notes
- Ensure the cream cheese is at room temperature before mixing for a smoother filling.
- Using an 8-inch springform pan will give the best crust to filling ratio.
- For best results, chill the cheesecake overnight.
- You can substitute heavy whipping cream with a dairy-free alternative if desired, but texture may vary.
- The cheesecake is best served chilled and can be stored in the refrigerator for up to 3 days.
