Lotus Biscoff Cheesecake. Lotus Biscoff lovers you're in for a treat! A creamy cheesecake with an airy, mousse-like texture that screams Lotus in every bite! Crushed Lotus biscuits in the crust, creamy Lotus in the filling, melted spread on top and a halo of Lotus crumbs to finish it off.

A creamy cheesecake with an airy, mousse-like texture. This simple no bake Biscoff cheesecake is indulgent, creamy and sure to impress. Lotus biscoff cheesecake is a no-bake cheesecake made with a biscoff biscuit base, followed by a layer of creamy cheesecake filling and then topped with a layer of melted lotus biscoff spread. You can cook Lotus Biscoff Cheesecake using 12 ingredients and 13 steps. Here is how you cook that.

Ingredients of Lotus Biscoff Cheesecake

You need of For base:.
Prepare 20-30 of Lotus Biscoff Biscuits.
Prepare 6 tbsp of butter, melted.
Prepare of For the filling.
Prepare 250 ml of heavy cream.
It's 250 gram of cream cheese.
You need 1 cup of Lotus Biscoff spread.
You need 10 tbsp of caster sugar.
Prepare 1 1/2 teaspoons of gelatin.
It's pinch of salt.
It's of For spreading:.
Prepare 1/2 cup of Lotus Biscoff spread.

This Lotus cheesecake is a perfect quick dessert to make, especially if your oven is crowded or if you simply don't feel like baking! This Lotus Biscoff Cheesecake is the ultimate dessert because it is freezer friendly. To freeze a No Bake cheesecake, wrap in several layers of plastic wrap and place in the freezer. When it is still partially frozen, the taste and texture is like an ice cream cake.

Lotus Biscoff Cheesecake instructions

Base: Pulse the Biscuits into fine crumbs. Then add melted butter. Mix well.
Evenly spread the crumb mixture to the cake tin bottom.
Now keep in the fridge for 10-15 min.
Filling: Mix gelatin with 2 Tbsp water and keep aside for blooming. beat the heavy whipping cream in a large, chilled bowl, until stiff peaks form.
Now beat together the cream cheese, Lotus Biscoff spread, caster sugar and salt until well combined and very smooth.
Now warm the gelatin in the microwave for 15 seconds. Keep aside to cool a little bit. Add in cream cheese..
Gently fold in the whipped cream into the cream cheese mixture. Scrape the filling to the cooled biscuit crust.
Cover tightly with plastic wrap and refrigerate until set or overnight.
Spreading: Now Transfer the cheesecake to a serving platter.
Place the remaining Lotus Biscoff spread in a microwavable bowl, and heat in the microwave until melted.
Then pour the spread all over the surface, quickly spreading it out into a smooth, even layer.
Put back the cheesecake in the refrigerator to set the topping.
Decorate as desired. Serve cold. Enjoy 😊.

This no-bake lotus Biscoff cheesecake is the perfect cheesecake recipe for all the Biscoff lovers. Biscoff cookie crust, cream cheese - biscoff cookie butter filling and a layer of delicious biscoff cookie butter spread on top. If you've never dried biscoff, you should definitely try this dessert. Cheesecake recipe adapted from Chantall's New York Cheesecake on All Recipes" A delicious No-Bake Biscoff Cheesecake, with a Biscoff Biscuit Base, creamy Biscoff Cheesecake filling, sprinkled with more biscuits and whipped cream and a Biscoff Drizzle. Okay, so I am a little obsessed with Cheesecake as you might have noticed… But there's nothing wrong with that?