Lotus Biscoff Cheesecake
This creamy, no-bake Lotus Biscoff cheesecake combines the tangy flavor of cream cheese with the warm spice of Biscoff cookies, resulting in an indulgent dessert that's easy to make and serves beautifully at any gathering.
Ingredients
For the Base
- 250 g Lotus Biscoff cookies, crushed into fine crumbs
- 100 g unsalted butter, melted Use unsalted for better control over saltiness.
For the Filling
- 400 g cream cheese, softened Full-fat for best texture.
- 100 g powdered sugar Reduce to 75g for less sweetness if desired.
- 200 ml heavy cream Use whipping or double cream.
- 1 tsp vanilla extract
To Serve
- to taste Extra Lotus Biscoff cookies for topping, crushed or whole pieces
Instructions
Prepare the crust
- Crush Lotus Biscoff cookies and mix with melted butter. Press into a springform pan and chill.
Beat the cream cheese and sugar
- Beat cream cheese and powdered sugar until smooth.
Whip the cream
- Whip heavy cream with vanilla extract until soft peaks form.
Fold together
- Gently fold whipped cream into the cream cheese mixture until well combined.
Assemble and chill
- Pour filling over the crust and smooth the top. Chill for at least 4–6 hours or overnight.
Notes
For extra flavor, swirl in cookie butter or fold in crushed cookies into the filling.