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Cozy Recipes

No-Bake Lotus Biscoff Cheesecake

smooth, creamy, and absolutely irresistible.

Ingredients

For the crust:

  • 225 g Lotus Biscoff cookies (crushed)
  • 110 g butter (melted)

For the filling:

  • 500 cream cheese
  • 250 ml heavy whipping cream
  • 180 g Lotus Biscoff spread
  • 100 g powdered sugar
  • 1–2 tsp vanilla sugar

For the topping:

  • 200 g Lotus Biscoff spread

Directions

  1. 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. 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. 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. 4

    Pour the filling over the chilled crust and smooth the top. Refrigerate for at least 6 hours, or overnight.

  5. 5

    Warm the Biscoff spread slightly until pourable. Pour it over the cheesecake and spread evenly. Chill for another 30 minutes before serving.