Description
A delicious and creamy Lotus Biscoff Cheesecake with a crunchy cookie crust and a rich filling, perfect for dessert lovers.
Ingredients
Scale
- 1 and 1/2 cups Lotus Biscoff cookies, crushed into fine crumbs
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar
- 16 ounces cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
- 1/2 cup Biscoff spread (plus extra for drizzling)
- 1 teaspoon lemon juice
- Crushed Lotus Biscoff cookies (for topping)
- Whipped cream (optional)
Instructions
- Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan with a little butter or cooking spray.
- In a medium bowl, combine the crushed Lotus Biscoff cookies, melted butter, and granulated sugar. Mix until well coated.
- Press the mixture firmly into the bottom of the prepared springform pan to create an even crust. Bake for about 10 minutes, then let it cool completely.
- In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add in the powdered sugar and mix until fully incorporated.
- Add the vanilla extract, Biscoff spread, and lemon juice, mixing until well combined.
- In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold it into the cream cheese mixture.
- Once the crust has cooled, pour the cheesecake filling over it and smooth the top.
- Drizzle extra Biscoff spread over the top and sprinkle with crushed Lotus Biscoff cookies.
- Cover with plastic wrap and refrigerate for at least 4 hours, or preferably overnight.
- Carefully remove the sides of the springform pan, slice, and serve.
Notes
- For best results, refrigerate overnight to allow the cheesecake to set properly.
- Feel free to add more crushed cookies on top for extra crunch.
- This cheesecake can be made a day in advance.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking and Refrigeration
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 30g
- Sodium: 300mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 80mg
Keywords: Lotus Biscoff, Cheesecake, Dessert Recipe