Description
A delightful no-bake cheesecake featuring creamy filling and a crust made from Lotus Biscoff cookies, perfect for any occasion.
Ingredients
Scale
- 250g Lotus Biscoff cookies
- 100g unsalted butter, melted
- 400g cream cheese
- 100g powdered sugar
- 300ml heavy cream
- 200g Biscoff spread
- Toasted Biscoff cookies for garnish
Instructions
- Crush the Lotus Biscoff cookies into fine crumbs using a food processor or rolling pin.
- Combine the crushed cookies with melted unsalted butter in a bowl and mix until evenly coated.
- Press the cookie mixture firmly into the bottom of a springform pan to form a crust. Refrigerate for about 30 minutes to set.
- Beat the cream cheese and powdered sugar together until smooth and creamy. In another bowl, whip the heavy cream until stiff peaks form, then gently fold it into the cream cheese mixture.
- Add the Biscoff spread and mix until fully incorporated. Pour the mixture over the chilled crust, smoothing the top.
- Refrigerate for a minimum of 4 hours, or overnight, to allow it to set completely. Garnish with toasted Biscoff cookies before serving.
Notes
Store leftovers in the refrigerator for up to 5 days. Do not freeze, as it may alter the texture.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: International
Nutrition
- Serving Size: 1 serving
- Calories: 385
- Sugar: 18g
- Sodium: 150mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 90mg