Decadent Lotus Biscoff No-Bake Cheesecake
Brandon McMurtrie
6
25 minutes
520
Dessert
Ingredients
300 g Lotus Biscoff biscuits, crushed
100 g Butter, melted
500 g Philadelphia cream cheese, softened
1 jar Lotus Biscoff spread
100 g Icing sugar
500 ml Heavy cream, chilled
Directions
In a medium bowl, combine the crushed Lotus Biscoff biscuits with the melted butter. Stir until the mixture resembles wet sand.
Press the biscuit mixture firmly into the base of a 9-inch (23 cm) springform pan to create an even layer. Use the back of a measuring cup to pack it tightly. Refrigerate for 10 minutes to set.
In a large mixing bowl, beat the softened Philadelphia cream cheese with an electric mixer on medium speed until smooth and creamy, about 2 minutes.
Add the Lotus Biscoff spread and icing sugar to the cream cheese. Beat on low speed until well combined, scraping down the sides of the bowl as needed, about 1 minute.
In a separate bowl, whip the chilled heavy cream until stiff peaks form, about 3-4 minutes. Be careful not to over-whip.
Gently fold the whipped cream into the cream cheese mixture in three additions, using a spatula until no streaks remain. This will give your cheesecake a light, airy texture.
Pour the cheesecake filling over the prepared crust in the springform pan, smoothing the top with a spatula. Refrigerate for at least 4 hours, or overnight for best results.
Once set, carefully remove the sides of the springform pan. Drizzle additional Lotus Biscoff spread on top and garnish with crushed biscuits before serving.