Biscoff Lotus Cheesecake (Print version)
A creamy no-bake Biscoff Lotus Cheesecake with a cookie crust, cookie butter filling, and glossy Biscoff topping.
# Ingredients:
For the crust
01 -
9 oz (250 g) Lotus Biscoff cookies
02 -
6 tablespoons (85 g) unsalted butter, melted
03 -
Pinch of fine salt
For the filling
04 -
24 oz (680 g) full-fat brick cream cheese, softened
05 -
1 cup (250 g) smooth Biscoff spread
06 -
3/4 cup (90 g) powdered sugar, sifted
07 -
1 teaspoon vanilla extract
08 -
1 tablespoon fresh lemon juice
09 -
1 1/4 cups (300 ml) cold heavy cream
For the topping
10 -
1/2 cup (125 g) smooth Biscoff spread
11 -
4-6 Lotus Biscoff cookies, crushed or halved for garnish
# Instructions:
01 -
Line the base of a 9-inch springform pan with parchment paper. Lightly grease the sides or line them with acetate if you want very clean edges.
02 -
Pulse the Biscoff cookies into fine crumbs. Stir with melted butter and a pinch of salt, then press firmly into the pan. Chill for 15 minutes.
03 -
Beat the softened cream cheese until smooth. Add Biscoff spread, powdered sugar, vanilla, and lemon juice, then beat until creamy and evenly mixed.
04 -
Add the cold heavy cream and beat on medium speed until the filling thickens and holds soft peaks. Scrape the bowl once or twice so the mixture is even.
05 -
Spoon the filling over the chilled crust and smooth the top. Cover and refrigerate for at least 6 hours, preferably overnight.
06 -
Warm the Biscoff spread in 10-second bursts until just pourable. Spread it over the cold cheesecake, chill for 20 minutes, then garnish with cookies before slicing.
# Good to know:
01 -
Chill for at least 6 hours, but overnight gives the cleanest slices.
02 -
Best served cold and cut with a hot, wiped knife.
03 -
Add whole cookie garnish shortly before serving so it stays crisp.