Print

Lotus Cheesecake Dessert

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A rich and creamy no-bake Lotus Biscoff cheesecake made with a buttery biscuit base, smooth cream cheese filling, and topped with melted Biscoff spread and crushed cookies.

Ingredients

  • 250g Lotus Biscoff biscuits (for base)
  • 100g unsalted butter, melted
  • 500g cream cheese, room temperature
  • 100g powdered sugar
  • 1 tsp vanilla extract
  • 250ml heavy cream
  • 200g Lotus Biscoff spread (melted for topping)
  • Additional Lotus Biscoff biscuits for garnish (crushed or whole)

Instructions

  1. Crush the Lotus Biscoff biscuits into fine crumbs using a food processor or rolling pin.
  2. Mix the biscuit crumbs with melted butter until fully combined.
  3. Press the mixture into the base of a springform pan to form an even layer. Chill in the fridge for 30 minutes.
  4. In a bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
  5. In a separate bowl, whip the heavy cream until stiff peaks form, then gently fold it into the cream cheese mixture.
  6. Pour the filling over the chilled biscuit base and smooth the top with a spatula. Refrigerate for at least 6 hours or overnight until set.
  7. Once set, pour the melted Biscoff spread over the top and spread evenly.
  8. Garnish with crushed or whole Lotus Biscoff biscuits before serving.

Notes

  • Use room temperature cream cheese for a smoother texture.
  • Chilling overnight helps the cheesecake hold its shape better.
  • You can freeze the cheesecake for longer storage; just thaw before serving.

Nutrition

Find it online: https://yumfamilyrecipes.com/lotus-cheesecake-dessert/