Lotus Biscoff Cheesecake
Lotus Biscoff cheesecake is sweet, creamy, and guaranteed to satisfy. This no bake Biscoff cheesecake recipe is made from scratch with a cookie base, creamy cheesecake filling, and luscious caramel-y biscoff topping. This simple yet elegant cheesecake is the perfect showstopping dessert without heating your oven. Your guests will love this biscoff cookie cheesecake.
Ingredients
For the crust layer
- 8.8 oz Lotus Biscoff Cookies 1 package
- ½ cup melted butter melted
For the cheesecake layer
- 1 cup heavy cream
- 16 oz cream cheese at room temperature
- ⅓ cup confectioners sugar
- 1 cup Biscoff spread
- 1 teaspoon vanilla extract
For the topping
- ¾ cup Biscoff spread
- Biscoff cookies or crumbs to decorate
Instructions
- Line a 9-inch springform pan with parchment paper and set it aside.
- Prepare the base crust: Using a food processor pulse the Biscoff cookies to crumbs and add the melted butter and pulse again to form a sandy texture. Transfer them to the prepared springform pan and press firmly. Refrigerate the pan until the next layer is ready.
- Prepare whipped cream: In a medium bowl, beat the heavy cream on a medium-high speed using a hand mixer until soft peaks are formed and set it aside.
- Prepare the cheesecake layer: In a large bowl, beat the cream cheese on medium speed with a hand blender. Gradually add the sugar, Biscoff spread and vanilla, and beat for 3-5 minutes. Fold in the prepared whipped cream in the cheesecake mixture. Spread the cheesecake layer over the crust layer and refrigerate for 6 hours or overnight.
- Remove the springform pan carefully and transfer the cheesecake to a plate or a cake stand.
- Meanwhile, microwave the Biscoff spread for 30 seconds and slowly pour it on top of the cheesecake.
- Add the crumbled cookies around the cheesecake for decoration. Slice and serve to enjoy.
Notes
- Refrigerate the crust while you prepare the filling so it begins to set. This will keep it from moving around while you add the filling. You can also pop it in the freezer for a few minutes.
- Bring cream cheese to room temperature.
- While you can use lower-fat cream cheese, I don’t recommend it. Full-fat cream cheese will set up much better.
- Keep the heavy cream cold, and use a cold bowl to make the whipped cream. It will set up much faster.
- Blend the cream cheese filling until everything is creamy and smooth, and gently fold in the whipped cream with a spatula.
- Allow the cheesecake layer to set up for at least 6 hours before adding the topping.
- Freeze the set cheesecake for 30 minutes before adding the topping. This will allow you to smooth it out really well.
Nutrition
Calories: 781kcal | Carbohydrates: 54g | Protein: 15g | Fat: 56g | Saturated Fat: 23g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.5g | Cholesterol: 71mg | Sodium: 497mg | Potassium: 190mg | Sugar: 37g | Vitamin A: 822IU | Vitamin C: 0.2mg | Calcium: 222mg | Iron: 0.1mg
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