Description
A creamy, indulgent no-bake cheesecake infused with Lotus Biscoff spread, topped with crunchy Speculoos cookies for the ultimate dessert treat.
Ingredients
Scale
- 250g Lotus Biscoff biscuits (crushed)
- 100g unsalted butter (melted)
- 500g cream cheese (softened)
- 250ml heavy cream
- 150g Lotus Biscoff spread
- 100g powdered sugar
- 1 tsp vanilla extract
- Extra Lotus Biscoff spread (melted, for topping)
- Lotus Biscoff biscuits (whole, for garnish)
Instructions
- Mix crushed Biscoff biscuits with melted butter until combined.
- Press the mixture firmly into the base of a springform pan. Chill for 30 minutes.
- In a bowl, beat cream cheese, powdered sugar, and vanilla until smooth.
- Add Lotus Biscoff spread and mix until incorporated.
- In a separate bowl, whip heavy cream until stiff peaks form.
- Fold the whipped cream gently into the cream cheese mixture.
- Spread the filling evenly over the chilled biscuit base.
- Refrigerate for at least 6 hours, or overnight, until set.
- Drizzle melted Lotus Biscoff spread on top and decorate with whole biscuits before serving.
Notes
For extra flavor, add a pinch of cinnamon to the crust mixture. Best served chilled with a hot cup of coffee or tea.
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: International
Nutrition
- Serving Size: 1 slice
- Calories: 520
- Sugar: 28g
- Sodium: 320mg
- Fat: 34g
- Saturated Fat: 19g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 95mg
Keywords: lotus, biscoff, speculoos, cheesecake, no-bake, dessert