🎯NOBAKE easy Lotus Biscoff Cheesecake |How to make Biscoff dessert #lotusbiscoffcheesecake #dessert

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.

Lightly grease the base and sides of an 8-inch round springform tin and lay a parchment paper on the bottom.

Place Biscoff cookies around the edge of the springform tin facing outwards.

Crush about 12 Biscoff cookies into crumbs using a food processor or by placing them in a Ziploc bag and using a rolling pin.

Melt 80 g of butter in a microwave or on the stove.

Add the melted butter to the cookie crumbs and mix well until combined.

Tip the mixture into the prepared cake tin and press down firmly with the back of a spoon.

Chill the crust in the refrigerator for at least 1 hour.

In a separate cold bowl, add 2 cups of heavy whipping cream, 1 teaspoon of vanilla essence, and 1/2 cup of powdered sugar.

Whip the cream on high speed until soft peaks form, which will take about 4 to 5 minutes.

In a large bowl, add room temperature cream cheese and 1/2 cup of Biscoff cookie spread.

Gently mix the cream cheese with a rubber spatula until softened.

Add the cookie butter and combine, then beat with a hand mixer for about 2 minutes.

Gently fold in the whipped cream with the cream cheese, being careful not to deflate the whipped cream, and beat on low speed for about 1 to 2 minutes until combined.

Pour the cheesecake filling into the springform pan and even it out with an offset spatula.

Cover the springform pan with cling film and place it in the refrigerator for a minimum of 8 to 12 hours, preferably overnight.

Melt the remaining Biscoff spread in the microwave or using the double boiler method and transfer it into a pourable dish.

Remove the chilled cheesecake from the refrigerator and gently pour the melted Biscoff spread over the top, creating a drip effect if desired.

Leave the cheesecake in the refrigerator for an additional hour before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens