Lotus Biscoff No-Bake Cheesecake
This no-bake cheesecake recipe combines the creamy goodness of cheesecake with the rich, spiced flavor of Lotus Biscoff cookies and cookie butter. Perfectly smooth, decadent, and easy to prepare, its a crowd-pleaser that only gets better with time in the fridge.
Yield: 10-12 Servings
Total Time: 14 hours including chilling
Ingredients:
For the Crust:
1 package 8.8 oz Lotus Biscoff Cookies about 32 cookies
5 tbsp unsalted butter, melted 杻
A dash of salt
For the Cheesecake Filling:
1 cup heavy whipping cream, cold 拏
16 oz cream cheese, room temperature 燎
1 jar 14.1 oz Biscoff Cookie Butter reserve 1/4 cup for topping
2/3 cup granulated sugar
1/2 tsp vanilla extract
12 Lotus Biscoff cookies from a second package, crushed into pea-sized pieces
For Garnish:
2 cups whipped cream for topping
Additional crushed Lotus Biscoff cookies
Instructions:
1 Prepare the Crust:
Spray an 8″” or 9″” springform pan with cooking spray. Line the bottom with parchment paper and spray the parchment as well.
Place 32 Biscoff cookies in a food processor with a dash of salt. Pulse until finely ground.
Add melted butter to the ground cookies and pulse until the crumbs are moist and evenly combined.
Press the cookie mixture firmly into the bottom of the prepared pan using the bottom of a glass. Freeze the crust while preparing the filling.
2 Make the Cheesecake Filling:
Crush 12 more Biscoff cookies from the second package into pea-sized chunks and set aside.
In a stand mixer, whip 1 cup of cold heavy whipping cream until stiff peaks form. Transfer whipped cream to a separate bowl.
In the same mixer bowl no need to clean, beat cream cheese until smooth. Add 1 cup of Biscoff cookie butter and blend until creamy.
Add granulated sugar and vanilla extract, mixing until smooth.
Fold in the reserved cookie chunks by hand using a rubber spatula.
Gently fold the whipped cream into the cream cheese mixture until no white streaks remain and the mixture is fluffy.
3 Assemble the Cheesecake:
Spoon the cheesecake filling onto the chilled crust, smoothing it out to the edges and leveling the top.
Cover and refrigerate the cheesecake overnight for at least 12 hours to fully set.
4 Unmold and Decorate:
About 1 hour before serving, transfer the cheesecake to the freezer for 15-20 minutes to firm up the top.
Heat 1/4 cup of remaining Biscoff cookie butter in the microwave for about 30 seconds until just melted.
Pour melted cookie butter onto the center of the cheesecake, spreading it out towards the edges but leaving a 1″” ring around the outside.
Release the cheesecake from the springform pan by running a knife around the edges and gently removing the pan.
Pipe whipped cream rosettes around the top edge and sprinkle with additional crushed Biscoff cookies.
5 Serve and Enjoy:
Slice into servings, enjoy the creamy, spiced flavor, and store any leftovers in the fridge.
This Lotus Biscoff cheesecake is a luscious, no-bake treat with a crumbly cookie crust, creamy filling, and a hint of spiced sweetness.