World’s Best Lotus Biscoff Cheesecake Recipe (No egg, No bake, No Condensed Milk)

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: whipped topping

Greek yogurt reduces calories while maintaining creaminess

cream cheese

🥗Healthier: ricotta cheese

💰Cheaper: neufchâtel cheese

Ricotta provides a lighter texture and flavor.

Biscoff spread

🥗Healthier: almond butter

💰Cheaper: peanut butter

Almond butter offers a similar nutty flavor with less sugar.

Crush Lotus Biscoff biscuits using a Ziploc bag and a rolling pin or a food processor until you achieve a coarse texture.

Transfer the crushed biscuits to a mixing bowl.

Melt some butter and pour it over the crushed biscuits.

Stir the mixture together using a spatula until it resembles wet sand.

Transfer the biscuit mixture to a loose bottom cake tin or a springform pan and press it down evenly, using a measuring cup if desired.

Refrigerate the crust for at least 15 minutes.

In a mixing bowl, add room temperature cream cheese and soften it with a spatula.

Add vanilla extract to the cream cheese and mix well.

Sift icing sugar into the cream cheese and combine until the sugar is dissolved.

Add Lotus Biscoff spread to the cream cheese mixture and set aside.

In a separate bowl, whip non-dairy whipping cream to soft peaks.

Fold the whipped cream into the cream cheese mixture using a whisk or spatula.

Remove the crust from the refrigerator and add the filling in batches, leveling it out to avoid air bubbles.

Refrigerate the cheesecake overnight.

For decoration, melt some creamy Lotus Biscoff spread and spread it over the cheesecake, leaving a one-inch gap from the edges.

Decorate the edges with crushed Lotus Biscoff biscuits and optionally place a whole Lotus Biscoff biscuit in the center.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens