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No-Bake Lotus Biscoff Cheesecake

No-Bake Lotus Biscoff Cheesecake
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A creamy, no-bake Lotus Biscoff Cheesecake with a buttery biscuit base, luscious cookie butter filling, and a glossy Biscoff topping. It’s rich, indulgent, and perfect for any occasion.

Ingredients

  • 250 grams Lotus Biscoff biscuits – crushed for a flavorful base
  • 100 grams unsalted butter – melted to bind the crust
  • 500 grams full-fat cream cheese – provides the rich, creamy body
  • 100 grams powdered sugar – adds sweetness and smooth texture
  • 1 teaspoon vanilla extract – enhances flavor depth
  • 300 ml heavy whipping cream – whipped for a light and fluffy filling
  • 200 grams Lotus Biscoff spread – for signature caramel-spiced flavor in the filling
  • 100 grams extra Biscoff spread – melted for a glossy topping
  • Crushed Biscoff cookies – for garnish and added crunch

Instructions

  1. Preheat Your Equipment: Line the base of a springform pan with parchment paper. No oven needed.
  2. Combine Ingredients: Mix crushed Biscoff biscuits with melted butter until the texture resembles wet sand. In a separate bowl, beat cream cheese, powdered sugar, vanilla, and Biscoff spread until smooth. Whip heavy cream until soft peaks form and gently fold it into the mixture.
  3. Prepare Your Cooking Vessel: Firmly press the biscuit base into the lined springform pan and smooth it evenly.
  4. Assemble the Dish: Pour the creamy filling over the crust, spreading it evenly with a spatula.
  5. Cook to Perfection: Refrigerate the cheesecake for at least 6 hours or preferably overnight to set completely.
  6. Finishing Touches: Melt additional Biscoff spread and pour it over the top. Garnish with crushed cookies.
  7. Serve and Enjoy: Carefully remove from the pan, slice with a warm knife, and serve chilled.

Notes

  • Use room-temperature cream cheese for easier mixing.
  • Chill overnight for best results and clean slices.
  • Warm Biscoff spread slightly before pouring for a smoother topping.
  • Store leftovers in an airtight container in the fridge for up to 5 days.

Find it online: https://www.cookfulcorner.com/no-bake-lotus-biscoff-cheesecake/