ndulge in the sweet and aromatic flavors of this No-Bake Lotus Biscoff Cheesecake. Combining the irresistible taste of Lotus Biscoff cookies and the creamy texture of cheesecake, this dessert is perfect for any occasion. With no need for an oven, it's an easy and delightful treat that everyone can enjoy.
The Crust:
🍪 25 Lotus Biscoff cookies
🧈 4 tablespoons unsalted butter, melted
The Filling:
🧀 16 oz cream cheese (2 blocks at room temperature)
🍬 1 cup powdered sugar
🍯 1 cup Lotus Biscoff spread
🥛 1 cup heavy cream
Topping:
🍯 1 cup Lotus Biscoff spread (melted in the microwave for one minute)
🍪 6 Biscoff cookies (4 crushed)
1- Prepare the Crust:
In a food processor, pulse the Lotus Biscoff cookies and melted butter into fine crumbs.
Evenly spread the crumb mixture over the bottom of a springform pan, then press firmly using a flat-bottomed cup. Refrigerate while you prepare the filling.
2- Prepare the Filling:
In the bowl of a stand mixer, beat the cream cheese, powdered sugar, and Lotus Biscoff spread until thoroughly combined and smooth.
Gradually add in the heavy cream, continuing to beat until the mixture is smooth and creamy.
3- Assemble the Cheesecake:
Scrape the filling onto the prepared cookie crust, spreading it into an even, smooth layer.
Melt the additional Lotus Biscoff spread in the microwave for a minute. While it's still liquid, pour it over the cheesecake.
4- Decorate and Chill:
Decorate the top with crushed Biscoff cookies around the edges and place 2 whole cookies in the center.
Cover tightly with plastic wrap and refrigerate for 4-6 hours or overnight to allow the filling to set.
5- Serve and Enjoy:
Prep Time: 20 minutes
Chill Time: 4-6 hours or overnight
Total Time: Approximately 4-6 hours
Servings: 8-10 slices
Calories per Serving: Approximately 480
Proteins: 6 grams
Fats: 34 grams
Carbohydrates: 39 grams
Equipment Needed: Food processor, stand mixer, springform pan
Ensure the cream cheese is at room temperature for a smoother filling.
For a neater appearance, run a knife along the edge of the cheesecake before releasing from the springform pan.
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