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Delicious Lotus Biscoff Cheesecake topped with crumbles and drizzled caramel

Lotus Biscoff Cheesecake

A no-bake cheesecake combining the rich flavor of Lotus Biscoff cookies with a creamy filling, perfect for special occasions and gatherings.
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Prep Time 30 minutes
Total Time 4 hours
Servings: 8 servings
Course: Dessert, No-Bake
Cuisine: American, Fusion
Calories: 350
Ingredients Method Notes

Ingredients
  

For the crust
  • 200 g Lotus Biscoff cookies Crushed for the crust
  • 100 g unsalted butter, melted
For the filling
  • 500 g cream cheese, softened Ensure it's fully softened for a smooth filling
  • 100 g powdered sugar
  • 1 teaspoon vanilla extract
  • 300 ml double cream Can substitute with heavy cream
For decoration
  • 50 g additional Lotus Biscoff cookies, crushed For topping the cheesecake

Method
 

Preparation
  1. Crush 200g of Lotus Biscoff cookies and mix them with the melted butter. Press this mixture firmly into the bottom of a springform pan to form a crust, making sure it’s evenly spread.
  2. In a large mixing bowl, beat the softened cream cheese until it’s silky smooth. Gradually add the powdered sugar and vanilla extract, mixing until everything is well combined.
  3. In another bowl, whip the double cream until stiff peaks form. Gently fold the whipped cream into your cream cheese mixture carefully to maintain fluffiness.
  4. Pour the cheesecake filling over the prepared crust and smooth out the top with a spatula.
  5. Crumble the additional 50g of Lotus Biscoff cookies on top for garnish.
  6. Refrigerate the cheesecake for at least 4 hours or until set.

Notes

For best results, ensure the cream cheese is fully softened. When whipping cream, avoid over-whipping to keep it fluffy. Consider using a food processor to crush cookies quickly. Small variations can be made by swapping out some cream cheese for sour cream, or adding fruits like strawberries.