No-Bake Lotus Biscoff Cheesecake Recipe
Ingredients:
- Lotus Biscoff cookies: 16 pieces (about 150 g)
- Melted butter: 3 tbsp
- Cream cheese: 1 cup (240 g)
- 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)
- Icing sugar: 4 tbsp
- Extra Lotus Biscoff cookies for garnish: 3-5 pieces
Directions:
- 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.
- Prepare the base:
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.