Description
Make a rich, creamy, and decadent no-bake cheesecake featuring the distinct flavor of Lotus Biscoff cookie butter on a crunchy cookie crust.
Ingredients
Scale
- 1 1/2 cups crushed Lotus Biscoff cookies
- 6 tablespoons unsalted butter, melted
- 16 ounces cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream, cold
- 1 cup Biscoff cookie butter, slightly warmed
- 1/2 cup Biscoff cookie butter, for topping (optional)
Instructions
- Combine the crushed Biscoff cookies and melted butter in a bowl. Press this mixture firmly into the bottom of a 9-inch springform pan. Chill the crust in the refrigerator for 20 minutes.
- In a large bowl, beat the softened cream cheese until smooth. Gradually beat in the powdered sugar and vanilla extract until fully combined.
- In a separate bowl, whip the cold heavy whipping cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture.
- Warm the 1 cup of Biscoff cookie butter slightly so it is pourable. Gently fold the warmed Biscoff spread into the cream cheese mixture until just combined. Do not overmix.
- Pour the cheesecake filling over the chilled crust and smooth the top.
- Refrigerate the cheesecake for at least 6 hours, or preferably overnight, until firm.
- Before serving, warm the remaining 1/2 cup of Biscoff spread and drizzle it over the top of the set cheesecake. Slice and serve cold.
Notes
- You can make this dessert one day ahead of time for the best texture.
- If you prefer a thinner topping drizzle, mix the 1/2 cup of topping Biscoff with 1 teaspoon of neutral oil before drizzling.
- Use a food processor to crush the cookies for a finer, more uniform crust.
- Prep Time: 25 min
- Cook Time: 0 min
- Category: Dessert
- Method: No Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 35g
- Sodium: 280mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 90mg