Prepare the base:
Crush 16 Lotus Biscoff cookies into fine crumbs using a food processor or by placing them in a sealed bag and crushing with a rolling pin.
Transfer the crumbs to a bowl and add 3 tbsp of melted butter. Mix until the crumbs are well-coated.
Press the mixture into the bottom of a springform mold or pie dish, ensuring an even layer.
Refrigerate the base for 30 minutes to firm up.
Make the cheesecake filling:
In a large bowl, whisk 1 cup of cream cheese lightly to remove any lumps.
Add 1/2 tsp of vanilla extract and 1/2 cup of Lotus Biscoff spread. Mix until fully combined and smooth.
In a separate bowl, whisk 1/2 cup of cold heavy cream with 4 tbsp of icing sugar until soft peaks form.
Gently fold the whipped cream into the cream cheese mixture until fully combined and smooth.
Assemble the cheesecake:
Pour the cheesecake filling over the chilled cookie base and spread it evenly with a spatula.
Refrigerate the cheesecake for 1 hour to allow it to firm up.
Add the topping:
Microwave 1/2 cup of Lotus Biscoff spread for 10-20 seconds until it becomes pourable.
Pour the melted spread over the chilled cheesecake, spreading it evenly across the top.
Refrigerate the cheesecake for at least 4 more hours, or overnight for best results.
Unmold and garnish:
Before serving, wrap a hot towel around the sides of the mold for 30 seconds to help release the cheesecake.
Remove the mold carefully.
Crush 3-5 Lotus Biscoff cookies and sprinkle them over the top of the cheesecake as a garnish.
Serving Suggestions:
Serve chilled with extra Lotus Biscoff cookies on the side for added crunch.
This cheesecake pairs well with coffee or tea.
Cooking Tips:
For a firmer texture, chill the cheesecake overnight.
Use full-fat cream cheese for a richer and creamier texture.
Make sure the heavy cream is cold before whipping to achieve the best results.
Nutritional Benefits:
Cream cheese provides calcium and protein.
Lotus Biscoff spread adds indulgent sweetness with a caramel-like flavor.
Dietary Information:
Contains dairy and gluten.
Vegetarian-friendly.
Nutritional Facts (per slice, approximately 1 of 8 slices):
Calories: 420 kcal
Protein: 5 g
Fat: 28 g
Carbohydrates: 38 g
Sugar: 24 g
Storage Tips:
Store the cheesecake in an airtight container in the refrigerator for up to 4 days.
This cheesecake can also be frozen for up to 2 months. Thaw in the fridge overnight before serving.
Why You’ll Love This Recipe:
No-bake simplicity: Quick and easy to prepare without the need for an oven.
Creamy indulgence: The combination of Lotus Biscoff spread and cream cheese creates a smooth, irresistible filling.
Show-stopping dessert: Perfect for impressing guests at gatherings or special occasions.
Conclusion:
This No-Bake Lotus Biscoff Cheesecake is a true delight for anyone who loves the caramelized flavor of Biscoff cookies. With its creamy texture and simple preparation, it’s an easy dessert to whip up that’s sure to be a hit with family and friends. Give it a try, and enjoy the luscious layers of Biscoff goodness!
Frequently Asked Questions:
Can I substitute the cream cheese with a dairy-free alternative?
Yes, you can use dairy-free cream cheese for a vegan version.
How do I prevent lumps in the cream cheese?
Make sure the cream cheese is at room temperature before whisking.
Can I use another cookie for the base?
Yes, digestive biscuits or graham crackers can be used as alternatives.
How long does the cheesecake need to chill?
A minimum of 4 hours, but overnight is ideal for the best texture.
Can I add extra toppings?
Yes! You can add whipped cream, caramel sauce, or chocolate drizzle for extra indulgence.
Can I make this cheesecake ahead of time?
Yes, you can make it a day in advance and store it in the fridge until ready to serve.
How do I slice the cheesecake neatly?
Use a hot knife for cleaner cuts.
Can I skip the Biscoff spread on top?
You can, but the extra layer of Biscoff spread adds a delicious finishing touch.
Is this cheesecake gluten-free?
No, Lotus Biscoff cookies contain gluten. However, you can substitute with gluten-free cookies.
Can I add fresh fruit as a garnish?
Yes, fresh berries or sliced bananas would pair well with the cheesecake.
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