*EASY* NO BAKE BISCOFF CHEESECAKE RECIPE | HOW TO MAKE EGGLESS CHEESECAKE AT HOME

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: whipping cream

Greek yogurt reduces calories while maintaining creaminess

Biscoff spread

🥗Healthier: almond butter

💰Cheaper: peanut butter

Peanut butter offers a similar texture at a lower cost

Blend 22 to 25 Lotus biscuits into a fine powder using a blender.

Transfer the crushed biscuits into a bowl and add melted salted butter, mixing until evenly coated.

Take a 6-inch springform pan and arrange whole biscuits around the border.

Press the biscuit-butter mixture into the bottom of the pan using a spoon or the back of a glass to form an even layer.

Refrigerate the crust for at least 15 minutes to chill.

In a mixing bowl, combine softened cream cheese and melted Biscoff spread.

Add 1 cup of sweetened whipped cream to the mixture.

Blend all three ingredients together until well combined.

Transfer the cheesecake filling onto the chilled biscuit base and smooth it out into an even layer.

Refrigerate the cheesecake for about 4 to 6 hours to set completely.

Once set, demold the cheesecake by opening the lock on the side of the springform pan.

Top with melted Biscoff spread and spread it out evenly.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens