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One Pot Lotus Biscoff Cake: Indulge in a No-Bake Delight!


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  • Author: Maya
  • Total Time: 4 hours 20 minutes
  • Yield: 8 servings 1x
  • Diet: Vegetarian

Description

A delicious no-bake Lotus Biscoff cheesecake that is easy to make and perfect for any occasion.


Ingredients

Scale
  • 1 ½ cups Biscoff cookie crumbs
  • ½ cup unsalted butter, melted
  • 16 ounces cream cheese, softened
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 cup heavy whipping cream
  • ½ cup Biscoff spread (plus extra for drizzling)

Instructions

  1. In a medium bowl, combine Biscoff cookie crumbs and melted butter until well mixed. Press the mixture firmly into the bottom of a 9-inch springform pan to create the crust. Chill in the refrigerator for 10 minutes.
  2. In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add the powdered sugar and vanilla extract, mixing until well combined.
  3. In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until fully incorporated.
  4. Spoon the cheesecake filling over the chilled crust, smoothing the top with a spatula. Drizzle the Biscoff spread on top and use a knife to create a swirl pattern if desired.
  5. Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, or overnight for best results.
  6. To serve, carefully remove the sides of the springform pan. Slice and enjoy!

Notes

  • For a chocolate twist, add ½ cup of melted chocolate to the cream cheese mixture.
  • You can also substitute the Biscoff cookies with graham crackers for a different flavor profile.
  • Prep Time: 20 minutes
  • Cook Time: 0 minutes
  • Category: Dessert
  • Method: No-Bake
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice
  • Calories: 350
  • Sugar: 20g
  • Sodium: 200mg
  • Fat: 25g
  • Saturated Fat: 15g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 30g
  • Fiber: 1g
  • Protein: 4g
  • Cholesterol: 70mg