Lotus Biscoff Cheesecake

by
Delicious Lotus Biscoff Cheesecake topped with crunchy Biscoff biscuit crumbs.
Jump to Recipe

Why Make This Recipe

Lotus Biscoff Cheesecake is a delightful and easy-to-make dessert that brings together the rich flavors of creamy cheesecake and the unique taste of Biscoff cookies. This recipe is perfect for special occasions, family gatherings, or just a nice treat for yourself. The combination of flavors and textures makes for an irresistible dessert that everyone will love.

How to Make Lotus Biscoff Cheesecake

Ingredients

  • 1 package of Lotus Biscoff cookies
  • 1 cup cream cheese, softened
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 cup heavy whipping cream
  • 1/2 cup Lotus Biscoff spread
  • Extra Biscoff cookies for garnish

Directions

  1. Crush the Lotus Biscoff cookies and mix them with melted butter to form the crust. Press the mixture into the bottom of a one-pot or cheesecake pan.
  2. In a mixing bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth.
  3. In a separate bowl, whip the heavy cream until stiff peaks form, then gently fold it into the cream cheese mixture.
  4. Add the Lotus Biscoff spread and mix until just combined.
  5. Pour the cheesecake filling over the crust and smooth the top.
  6. Refrigerate for at least 4 hours or until set.
  7. Garnish with additional crushed Biscoff cookies before serving.

How to Serve Lotus Biscoff Cheesecake

Serve the Lotus Biscoff Cheesecake chilled. You can cut it into slices and enjoy it on its own, or with a dollop of whipped cream for extra creaminess. It’s also lovely with a drizzle of extra Biscoff spread on top, or even fresh fruit for a colorful touch.

How to Store Lotus Biscoff Cheesecake

Keep any leftovers in the refrigerator. Make sure to cover the cheesecake well with plastic wrap or store it in an airtight container. It can stay fresh for up to 5 days in the fridge. If you plan to keep it longer, consider freezing it and defrosting it before serving.

Tips to Make Lotus Biscoff Cheesecake

  • Ensure your cream cheese is softened before mixing. This will help achieve a smooth texture.
  • Be gentle when folding the whipped cream into the cream cheese mixture to keep it light and airy.
  • If you prefer a thicker crust, increase the amount of Biscoff cookies used for the base.

Variation

For a chocolate twist, consider adding cocoa powder to the cream cheese mixture or drizzling some melted chocolate on top before serving.

FAQs

Q: Can I use other cookies instead of Biscoff cookies?
A: Yes, you can substitute with other cookies like graham crackers or chocolate cookies, but the flavor will be different.

Q: Can I make this cheesecake without gelatine?
A: This recipe doesn’t use gelatine, as it relies on the whipping cream to set. Just make sure to refrigerate it for enough time.

Q: How can I make this cheesecake allergy-friendly?
A: Use dairy-free cream cheese and whipping cream to create a dairy-free version. Make sure the cookies are also suitable for your dietary needs.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Lotus Biscoff Cheesecake

Lotus Biscoff Cheesecake

Print Recipe

A delightful and easy-to-make dessert combining creamy cheesecake with the unique taste of Lotus Biscoff cookies.

  • Total Time: 255 minutes
  • Yield: 8 servings 1x

Ingredients

Scale
  • 1 package of Lotus Biscoff cookies
  • 1 cup cream cheese, softened
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 cup heavy whipping cream
  • 1/2 cup Lotus Biscoff spread
  • Extra Biscoff cookies for garnish

Instructions

  1. Crush the Lotus Biscoff cookies and mix them with melted butter to form the crust. Press the mixture into the bottom of a one-pot or cheesecake pan.
  2. In a mixing bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth.
  3. In a separate bowl, whip the heavy cream until stiff peaks form, then gently fold it into the cream cheese mixture.
  4. Add the Lotus Biscoff spread and mix until just combined.
  5. Pour the cheesecake filling over the crust and smooth the top.
  6. Refrigerate for at least 240 minutes or until set.
  7. Garnish with additional crushed Biscoff cookies before serving.

Notes

Ensure your cream cheese is softened before mixing for a smooth texture. Be gentle when folding in the whipped cream to maintain airiness.

  • Author: aymane-mouraigmail-com-2
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Category: Dessert
  • Method: Chilling
  • Cuisine: American
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 slice
  • Calories: 350
  • Sugar: 25g
  • Sodium: 200mg
  • Fat: 25g
  • Saturated Fat: 15g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 30g
  • Fiber: 1g
  • Protein: 3g
  • Cholesterol: 70mg

Keywords: cheesecake, dessert, Lotus Biscoff, easy dessert, creamy cheesecake

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!