Lotus Biscoff Cheesecake
A creamy, velvety cheesecake with a crumbly, spiced cookie crust and a rich Biscoff spread swirl.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 245 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Chilling and Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 250g Lotus Biscoff cookies
- 100g unsalted butter, melted
- 400g cream cheese, room temperature
- 100g powdered sugar
- 200ml heavy cream
- 1 tsp vanilla extract
- 2 tbsp Biscoff spread
Instructions
- Prepare the Crust: Preheat your oven to 180°C (350°F). Crush 250g of Lotus Biscoff cookies in a food processor until fine crumbs form. Add melted butter and mix until it resembles wet sand. Press this mixture into the bottom of a springform pan and bake for 10 minutes until golden.
- Make the Cheesecake Filling: In a large bowl, beat cream cheese until smooth. Gradually sift in powdered sugar and add vanilla extract. Beat until fluffy. In another bowl, whip heavy cream until soft peaks form and fold it into the cream cheese mixture.
- Add the Biscoff Spread: Swirl in the Biscoff spread into the cheesecake filling.
- Assemble the Cheesecake: Pour the filling over the cooled crust and refrigerate for at least four hours or overnight.
- Serve It Up: Release the cheesecake from the springform pan, slice, and serve with extra Biscoff spread, whipped cream, or fruits if desired.
Notes
This cheesecake can be topped with fresh fruits or nuts for added flavor.
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 18g
- Sodium: 320mg
- Fat: 28g
- Saturated Fat: 17g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 80mg
Keywords: cheesecake, Lotus Biscoff, dessert, no-bake cheesecake
Find it online: https://basilboard.com/lotus-biscoff-cheesecake/