Ingredients You’ll Need
Here’s what you’ll need to make this delicious cheesecake:
For the Crust:
- 2 cups Lotus Biscoff cookie crumbs (about 24 cookies)
- 6 tbsp unsalted butter, melted
For the Filling:
- 16 oz cream cheese, softened
- 1 cup powdered sugar
- 1 cup Lotus Biscoff spread (cookie butter)
- 1 tsp vanilla extract
- 1 ½ cups heavy cream, whipped to stiff peaks
For the Topping:
- ½ cup Lotus Biscoff spread, melted
- Crushed Lotus Biscoff cookies, for garnish
Step-by-Step Instructions
Step 1: Prepare the Crust
- In a food processor, pulse the Lotus Biscoff cookies into fine crumbs.
- Mix the cookie crumbs with the melted butter until well combined.
- Press the mixture firmly into the bottom of a 9-inch springform pan. Use the back of a spoon or a measuring cup to create an even layer.
- Chill the crust in the refrigerator while you prepare the filling.
Step 2: Make the Filling
- In a large mixing bowl, beat the cream cheese until smooth and creamy.
- Add the powdered sugar, Lotus Biscoff spread, and vanilla extract. Mix until fully combined.
- Gently fold in the whipped cream until the mixture is smooth and no streaks remain.
Step 3: Assemble the Cheesecake
- Pour the filling over the chilled crust and spread it evenly with a spatula.
- Smooth the top and refrigerate the cheesecake for at least 4 hours, or until set.
Step 4: Add the Topping
- Once the cheesecake is set, drizzle the melted Lotus Biscoff spread over the top.
- Sprinkle with crushed Lotus Biscoff cookies for extra crunch and flavor.
Step 5: Serve and Enjoy
- Carefully remove the cheesecake from the springform pan.
- Slice and serve chilled. Enjoy the creamy, spiced goodness!
Tips for Customization
- Add a Caramel Drizzle: Drizzle caramel sauce over the top for an extra layer of sweetness.
- Chocolate Lovers: Add a layer of melted chocolate or chocolate ganache on top.
- Mini Cheesecakes: Use a muffin tin to make individual mini cheesecakes.
- Gluten-Free Option: Use gluten-free cookies for the crust and ensure your Biscoff spread is gluten-free.
- Extra Crunch: Add chopped nuts or toffee bits to the crust or topping.
Frequently Asked Questions (FAQs)
1. Can I use a different type of cookie for the crust?
Yes! Graham crackers, digestive biscuits, or even Oreos work well as a crust base.
2. How do I store leftovers?
Store leftover cheesecake in an airtight container in the refrigerator for up to 5 days.
3. Can I freeze this cheesecake?
Absolutely! Wrap the cheesecake tightly in plastic wrap and freeze for up to 2 months. Thaw in the refrigerator before serving.
4. What if I don’t have a springform pan?
You can use a regular pie dish or cake pan, but it may be harder to remove the cheesecake cleanly.
Final Thoughts
This Lotus Biscoff Cheesecake is a decadent, no-bake dessert that’s perfect for any occasion. With its crunchy cookie crust, creamy cookie butter filling, and luscious Biscoff topping, it’s a treat that’s sure to impress. Plus, it’s easy to make and endlessly customizable, so you can make it your own.
Give this recipe a try and let us know how it turns out! Don’t forget to share your creations on social media and tag us. Happy baking!