Description
A creamy, no-bake cheesecake made with Lotus Biscoff biscuits and cookie butter for a delicious and easy dessert experience.
Ingredients
For the crust
- 250 g Lotus Biscoff biscuits (Crushed for the base)
- 100 g Unsalted butter (Melted for binding the crumbs)
For the filling
- 400 g Full fat cream cheese (Must be softened)
- 100 g Powdered sugar (Sift if clumpy to avoid lumps)
- 300 ml Heavy cream (Cold, to whip into the filling)
- 200 g Biscoff spread (For flavor and topping)
- 1 tsp Vanilla extract
- 1 pinch Salt (To enhance flavors)
Instructions
Prepare the crust
- Crush the Lotus Biscoff biscuits in a bag with a rolling pin or pulse in a food processor until mostly fine crumbs with a few larger bits.
- Melt the unsalted butter and stir it into the crumbs until evenly coated.
- Press the mixture firmly into the base of a lined cake tin and chill while preparing the filling.
Make the filling
- In the same pot, gently warm the Biscoff spread until it is loose and pourable, then remove from heat.
- Add the softened cream cheese and powdered sugar to the pot and mix until smooth, preferably using a hand mixer.
- Pour in the cold heavy cream and whip until thick, achieving soft peaks that hold their shape.
- Stir in vanilla, a pinch of salt, and a couple spoonfuls of Biscoff spread before mixing briefly.
- Spoon the filling onto the chilled biscuit base and smooth the top.
Chill and serve
- Chill the cheesecake for at least 6 hours, preferably overnight, to set properly.
- Before serving, drizzle warmed Biscoff spread on top and garnish with whipped cream or crushed biscuits if desired.
Notes
Make sure to use full fat cream cheese for the best texture. Do not rush the chilling process for optimal results, and feel free to customize with toppings or flavors like chocolate or banana.
- Prep Time: 30 minutes
- Category: Dessert, No Bake
- Cuisine: American, Comfort Food