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
- 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.
- In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add the powdered sugar and vanilla extract, mixing until well combined.
- 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.
- 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.
- Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, or overnight for best results.
- 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