Prep Time:Prep Time: 20 minutes
Cooling Time: 5 hours 30 minutes
Total Duration: 5 hours 50 minutes
Ingredients:
Lotus Biscoff Cookies: 16 pieces (150g approx.)
Melted butter: 3 tbsp
Cream cheese: 1 cup (240g)
Vanilla extract: 1/2 tsp
Lotus Biscoff spread: 1/2 cup (plus 1/2 cup for topping)
Cold heavy cream: 1/2 cup (120 ml)
Confectioners’ sugar: 4 tablespoons
Additional Lotus Biscoff cookies for topping: 3 to 5 pieces
Instructions:
Prepare the base:
Reduce 16 Lotus Biscoff cookies into fine crumbs using a food processor or placing them in an airtight bag and mashing them with a rolling pin.
Transfer the breadcrumbs to a bowl and add 3 tablespoons of melted butter. Stir until the crumbs are well coated.
Pour the mixture into the bottom of a springform pan or cake pan, making sure to get an even layer.
Put the base in the refrigerator for 30 minutes so that it firms.
Make the cheesecake filling:
In a large mixing bowl, lightly whisk 1 cup of cream cheese to remove any lumps.
Add 1/2 teaspoon of vanilla extract and 1/2 cup of Lotus Biscoff spread. Mix until you get an even and smooth consistency.
In a separate bowl, whip 1/2 cup of cold heavy cream with 4 tablespoons of confectioners’ sugar until soft peaks form.
Gently fold the whipped cream into the cream cheese mixture until well blended and smooth.
Assemble the cheesecake:
Pour the cheesecake filling over the cooled cookie base and spread it evenly with a spatula.
Put the cheesecake in the refrigerator for 1 hour to harden.
Add the side dish:
Place 1/2 cup of Lotus Biscoff in the microwave for 10-20 seconds until it becomes liquid.
Pour the melted batter over the cooled cheesecake, spreading it evenly over the top.
Refrigerate the cheesecake for at least another 4 hours or overnight for best results.
Unmold and garnish:
Before serving, wrap a warm towel around the sides of the pan for 30 seconds to help release the cheesecake.
Carefully remove the mold.
Mash 3 to 5 Lotus Biscoff cookies and sprinkle them over the cheesecake as a topping.
Serving Tips:
Serve cold with other Lotus Biscoff cookies on the side for added crunch.
This cheesecake goes well with coffee or tea.
Cooking Tips:
For a firmer texture, allow the cheesecake to cool overnight.
Use full-fat cream cheese for a richer, creamier texture.
Make sure the heavy cream is cool before whipping for best results.
Nutritional benefits:
Cream cheese provides calcium and protein.
Lotus Biscoff spreadable cream adds indulgent sweetness with a similar flavorcaramel cells.
Nutritional information:
Contains dairy products and gluten.
Suitable for vegetarians.
Nutritional values (per slice, about 1 in 8 slices):
Calories: 420 kcal
Protein: 5 g
Fat: 28 g
Carbohydrates: 38 g
Sugar: 24 g
Storage tips:
Store the cheesecake in the refrigerator in an airtight container for up to 4 days.
This cheesecake can also be frozen for up to 2 months. Thaw it in the fridge overnight before serving.
Why you’ll love this recipe:
No-bake simplicity: quick and easy to make without the need for an oven.
Creamy pleasure: The combination of Lotus Biscoff spread and cream cheese creates a creamy and irresistible filling.
Amazing dessert: perfect for impressing your guests during meetings or special occasions.
Conclusion:
This no-bake Lotus Biscoff cheesecake is a real treat for those who love the caramelized flavor of Biscoff cookies. With its creamy texture and simple preparation, it is an easy-to-make dessert that is sure to please your family and friends. Try it and enjoy the succulent layers of Biscoff goodness!
FAQs:
Can I substitute cream cheese for a dairy-free alternative?
Yes, you can use dairy-free cream cheese for a vegan version.
How do you keep lumps from forming in cream cheese?
Make sure the cream cheese is at room temperature before whipping it.
Can I use another cookie for the base?
Yes, you can alternatively use digestive biscuits or graham crackers.
How long to let cheesecake cool?
At least 4 hours, but overnight is ideal for getting the best consistency.
Can I add additional toppings?
YES! You can add whipped cream, caramel sauce, or a drizzle of chocolate for even more pleasure.
Can I Make This Cheesecake Ahead Of Time?
Yes, you can prepare it a day in advance and store it in the refrigerator until ready to serve.
How to cut cheesecake correctly?
Use a hot knife for cleaner cuts.
Can I omit the Biscoff spread on top?
It can, but the extra layer of Biscoff cream adds a delicious finishing touch.
Is this cheesecake gluten-free?
No, Lotus Biscoff cookies contain gluten. However, you can replace them with gluten-free biscuits.
Can I add fresh fruit as a garnish?
Yes, fresh berries or sliced bananas pair well with cheesecake.
