Description
A creamy cheesecake with the delightful crunch of Lotus Biscoff biscuits, no baking required.
Ingredients
Scale
- 200g Lotus Biscoff biscuits
- 100g unsalted butter, melted
- 400g cream cheese
- 100g powdered sugar
- 200ml heavy cream
- 100g Biscoff spread
- Optional: Biscoff biscuits for topping
Instructions
- Crush the Lotus Biscoff biscuits in a food processor until fine crumbs form.
- Combine the crumbs with the melted butter until fully mixed.
- Press the mixture firmly into the bottom of a springform pan to form the crust.
- In a large mixing bowl, beat the cream cheese and powdered sugar together until smooth and creamy.
- Whip the heavy cream in another bowl until stiff peaks form.
- Fold the whipped cream carefully into the cream cheese mixture.
- Melt the Biscoff spread gently, then fold it into the cream cheese mixture.
- Pour the cheesecake filling over the prepared crust, smoothing the top.
- Refrigerate for at least 4 hours, or until set.
- Decorate with additional Biscoff biscuits before serving.
Notes
Ensure cream cheese is at room temperature. For a firmer cheesecake, add melted gelatine.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 18g
- Sodium: 200mg
- Fat: 24g
- Saturated Fat: 15g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg