No-Bake Lotus Biscoff Cheesecake Recipe

Ingredients:

• Lotus Biscoff cookies: 16 pieces (about 150 g)
• Melted butter: 3 tbsp
• Cream cheese: 1 cup (240 g)
• Vanilla extract: 1/2 tsp
• Lotus Biscoff spread: 1/2 cup (plus 1/2 cup for topping)
• Cold heavy cream: 1/2 cup (120 ml)
• Icing sugar: 4 tbsp
• Extra Lotus Biscoff cookies for garnish: 3-5 pieces

Directions:

Prepare the base:

1. Crush 16 Lotus Biscoff cookies into fine crumbs using a food processor or by placing them in a sealed bag and crushing with a rolling pin.
2. Transfer the crumbs to a bowl and add 3 tbsp of melted butter. Mix until the crumbs are well-coated. Press the mixture into the bottom of a springform mold or pie dish, ensuring an even layer. Refrigerate the base for 30 minutes to firm up.
3. Make the cheesecake filling: In a large bowl, whisk 1 cup of cream cheese lightly to remove any lumps. Add 1/2 tsp of vanilla extract and 1/2 cup of Lotus Biscoff spread. Mix until fully combined and smooth.
4. To firm it up, refrigerate the foundation for thirty minutes. Prepare the cheesecake filling by: Lightly whisk 1 cup cream cheese to get rid of any lumps in a big bowl. Stir in 1/2 cup Lotus Biscoff spread and 1/2 tsp vanilla extract. Mix until smooth and well mixed. Beat together 1/2 cup chilled heavy cream and 4 tablespoons icing sugar in a separate bowl until soft peaks form. Till smooth and well blended, gently fold the whipped cream into the cream cheese mixture. To assemble the cheesecake, pour the filling onto the chilled cookie base and use a spatula to spread it evenly.
5. To help the cheesecake firm up, place it in the refrigerator for one hour. Put the garnish on: Microwave 1/2 cup of Lotus Biscoff spread for 10-20 seconds till it becomes pourable. Evenly cover the top of the cold cheesecake with the melted spread by pouring it on. For optimal results, refrigerate the cheesecake for a minimum of 4 hours or overnight. Unmold and garnish: To help release the cheesecake from the mold, wrap a heated towel around the sides of the mold for 30 seconds before serving. Take care to remove the mold. Crush three to five Lotus Biscoff cookies, then sprinkle them as a garnish over the cheesecake.

Storage Tips:

Store the cheesecake in an airtight container in the refrigerator for up to 4 days.

This cheesecake can also be frozen for up to 2 months. Thaw in the fridge overnight before serving.