Description
A creamy, luscious cheesecake combining Lotus Biscoff biscuits with velvety cream cheese, requiring no baking.
Ingredients
Scale
- 250g Lotus Biscoff biscuits
- 100g unsalted butter, melted
- 400g cream cheese
- 200g powdered sugar
- 300ml heavy cream
- 100g Biscoff spread
- 1 tsp vanilla extract
Instructions
- Crush the Lotus Biscoff biscuits into fine crumbs and mix them with the melted butter. Press the mixture firmly into the base of a springform pan to create a solid crust.
- In a bowl, beat the cream cheese and powdered sugar together until smooth.
- In a separate bowl, whip the heavy cream until soft peaks form.
- Gently fold the whipped cream into the cream cheese mixture.
- Add the Biscoff spread and vanilla extract to the mixture, and mix until well combined.
- Carefully pour the cheesecake mixture over the prepared biscuit base and smooth the top with a spatula.
- Refrigerate the cheesecake for at least 4 hours or until set.
- Serve chilled, optionally topped with more Biscoff spread and crushed biscuits.
Notes
Store any leftovers in an airtight container in the refrigerator for up to 5 days, or freeze for up to a month.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No Bake
- Cuisine: Global
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 20g
- Sodium: 200mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 90mg