Decadent Lotus Biscoff No-Bake Cheesecake
Indulge in this luxurious no-bake cheesecake, featuring a rich Lotus Biscoff crust and creamy filling. With the irresistible flavors of caramelized biscuits and smooth cream cheese, this dessert is perfect for entertaining or a special treat at home.
- Author
- Brandon McMurtrie
- Prep Time
- 25 minutes
- Servings
- 6
- Cuisine
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.