🍰 Desserts
No-bake Lotus Biscoff cheesecake
A buttery Biscoff crust, a mousse-light cookie-butter filling and a molten Biscoff glaze — no oven, maximum caramelized-cookie flavor.
Prep30 min
Cook0 min
Total30 min
Serves10
Ingredients
- For the crust: 200 g Biscoff cookies (about 26)
- 85 g unsalted butter, melted (6 tbsp)
- For the filling: 2 blocks cream cheese
- 75 g sugar (1/3 cup)
- 1 tsp vanilla
- 240 g Biscoff spread (1 cup)
- 240 g heavy cream (1 cup)
- For the topping: 1/2 cup Biscoff spread, melted
- Crushed Lotus cookies, to decorate
Instructions
- Blitz the cookies with the melted butter until sandy, press into a pan with the base of a glass, and chill.
- Beat the cream cheese with the sugar until creamy and dissolved, then mix in the Biscoff spread.
- Separately, whip the cream to stiff peaks and fold it gently into the cheese mixture with a spatula.
- Spread over the crust, cover, and refrigerate overnight.
- Warm the Biscoff spread in the microwave until pourable, cover the cheesecake, and finish with crushed Lotus cookies.
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