No-Bake Lotus Biscoff Cheesecake

Name: No-Bake Lotus Biscoff Cheesecake
Ingredients: 500 cream cheese; 225 g Lotus Biscoff cookies crushed; 200 g Lotus Biscoff spread; 110 g butter melted; 250 ml heavy whipping cream; 180 g Lotus Biscoff spread; 100 g powdered sugar; 1–2 tsp vanilla sugar

smooth, creamy, and absolutely irresistible.

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no-bake cheesecake with a lotus biscoff crust and a lotus biscoff filling, finished with a lotus biscoff topping.

Ingredients

Scale

For the crust:

For the filling:

For the topping:

Directions

1
Mix the crushed Biscoff cookies with the melted butter until evenly combined. Press the mixture into the bottom of your pan and refrigerate for 30 minutes.
2
In a large bowl, beat the cream cheese, powdered sugar, and vanilla sugar until smooth. Add the Biscoff spread and mix until fully incorporated.
3
In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until smooth and creamy.
4
Pour the filling over the chilled crust and smooth the top. Refrigerate for at least 6 hours, or overnight.
5
Warm the Biscoff spread slightly until pourable. Pour it over the cheesecake and spread evenly. Chill for another 30 minutes before serving.

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