This **No-Bake Lotus Biscoff Cheesecake** is a creamy, indulgent dessert that’s incredibly easy to make and requires no baking, gelatin, or flour. With the rich flavor of Lotus Biscoff cookies and a smooth cheesecake filling, it’s a treat that’s sure to impress. Here’s the full recipe:
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### **Ingredients:**
#### **For the Crust:**
– 200g (7 oz) Lotus Biscoff cookies (about 24 cookies)
– 80g (1/3 cup) unsalted butter, melted
#### **For the Cheesecake Filling:**
– 500g (17.5 oz) cream cheese, softened
– 200g (1 cup) Lotus Biscoff spread (plus extra for drizzling)
– 200ml (3/4 cup + 2 tbsp) heavy cream, chilled
– 100g (1/2 cup) powdered sugar
– 1 teaspoon vanilla extract
#### **For Topping:**
– Extra Lotus Biscoff cookies (crushed or whole)
– Additional Lotus Biscoff spread (melted, for drizzling)
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### **Instructions:**
#### **1. Prepare the Crust:**
1. Crush the Lotus Biscoff cookies into fine crumbs using a food processor or by placing them in a zip-top bag and crushing with a rolling pin.
2. Mix the cookie crumbs with the melted butter until well combined.
3. Press the mixture firmly into the bottom of a 8-inch (20cm) springform pan. Use the back of a spoon or a glass to smooth it out.
4. Chill the crust in the refrigerator while you prepare the filling.
#### **2. Make the Cheesecake Filling:**
1. In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
2. Add the Lotus Biscoff spread, powdered sugar, and vanilla extract. Mix until fully combined.
3. In a separate bowl, whip the chilled heavy cream until stiff peaks form.
4. Gently fold the whipped cream into the cream cheese mixture until smooth and well incorporated.
#### **3. Assemble the Cheesecake:**
1. Pour the cheesecake filling over the chilled crust and spread it evenly.
2. Drizzle melted Lotus Biscoff spread over the top and use a toothpick or knife to create a swirl pattern.
3. Sprinkle crushed Lotus Biscoff cookies on top for extra crunch.
#### **4. Chill and Serve:**
1. Refrigerate the cheesecake for at least 4 hours, or preferably overnight, to set.
2. Before serving, release the cheesecake from the springform pan and slice.
3. Optionally, drizzle extra melted Lotus Biscoff spread on each slice and garnish with whole cookies.
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### **Tips:**
– **Make It Ahead:** This cheesecake can be made a day in advance, making it perfect for parties or gatherings.
– **Customize the Topping:** Add caramel sauce, chocolate shavings, or whipped cream for extra indulgence.
– **Storage:** Keep leftovers covered in the refrigerator for up to 3 days.
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This no-bake Lotus Biscoff Cheesecake is a showstopper dessert that’s rich, creamy, and absolutely irresistible. Perfect for satisfying your sweet tooth with minimal effort! 🍰✨😋