No-Bake Lotus Biscoff Cheesecake Recipe | No Egg, No Gelatin | Eggless Cheesecake Recipe

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 cookies into fine crumbs using a food processor.

Melt butter and combine with cookie crumbs until evenly mixed.

Press the mixture into the bottom of a springform pan to form the crust.

In a bowl, beat cream cheese until smooth and creamy.

Add sugar and vanilla extract to the cream cheese, mixing until well combined.

In a separate bowl, whip heavy cream until stiff peaks form.

Gently fold the whipped cream into the cream cheese mixture until combined.

Spread Biscoff spread evenly over the crust in the springform pan.

Pour the cream cheese mixture over the Biscoff layer, smoothing the top.

Chill in the refrigerator for at least 4 hours or until set.

Once set, remove from the springform pan and garnish with crushed cookies or Biscoff spread before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens