Description
A creamy, no-bake cheesecake layered on a buttery Biscoff crust, topped with caramel Biscoff spread and decorated with whipped cream and cookies.
Ingredients
Scale
- 2 cups Lotus Biscoff cookies (crushed)
- ½ cup unsalted butter (melted)
- 16 oz (450 g) cream cheese, softened
- ½ cup powdered sugar
- 1 tsp vanilla extract
- 1 cup heavy whipping cream (cold, whipped to stiff peaks)
- ½ cup Lotus Biscoff spread
- ½ cup Lotus Biscoff spread (melted slightly for drizzling)
- Whipped cream (for piping)
- Extra Biscoff cookies (halved, for garnish)
- Crushed Biscoff crumbs (optional sprinkle)
Instructions
- Crush Biscoff cookies into fine crumbs. Mix with melted butter until sandy.
- Press firmly into the bottom of a 9-inch springform pan. Chill while preparing filling.
- Beat cream cheese, powdered sugar, and vanilla until smooth.
- Mix in Biscoff spread.
- Fold in whipped cream gently until creamy and fluffy.
- Spread filling evenly over crust. Smooth top with spatula.
- Cover and refrigerate at least 5 hours or overnight until set.
- Warm Biscoff spread slightly and pour/drizzle over the top.
- Pipe whipped cream around edges.
- Garnish with halved Biscoff cookies and sprinkle crumbs if desired.
Notes
- For best results, chill overnight to allow the cheesecake to set properly.
- Use cold heavy cream for better whipping results.
- Adjust sweetness by varying the amount of powdered sugar.
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20g
- Sodium: 200mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg