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Lotus Biscoff Cheesecake

Lotus Biscoff Cheesecake Recipe

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Prep Time 20 minutes
Total Time 20 minutes
Servings: 10 servings
Calories: 420
Ingredients Method Notes

Ingredients
  

  • 30 Lotus Biscoff cookies (one 8.8 oz / 250 g package)
  • 5 tbsp unsalted butter, melted
  • 16 oz full-fat cream cheese, softened
  • 1 cup smooth Biscoff spread
  • 3/4 cup powdered sugar
  • 1 tsp vanilla extract
  • 1 1/4 cups cold heavy cream
  • 1/4 cup smooth Biscoff spread, for topping
  • 2 extra Biscoff cookies, crushed

Method
 

  1. Pulse the cookies into fine crumbs, mix in the melted butter, press into the pan, and chill for at least 10 minutes.
  2. Beat the cream cheese, Biscoff spread, powdered sugar, and vanilla until smooth. Whip the heavy cream to stiff peaks and fold it gently into the filling.
  3. Spread the filling over the crust, cover, and refrigerate for at least 6 hours until set.
  4. Release the cheesecake from the pan, melt the remaining Biscoff spread, drizzle it over the top, sprinkle with crushed cookies, and slice.

Notes

This cheesecake needs at least 6 hours to fully set, overnight is even better, so plan accordingly. The chill time is not included in the hands-on prep. For the cleanest slices, run your knife under hot water and wipe it dry between cuts.