No-Bake Lotus Cheesecake
No-Bake Lotus Cheesecake
Ingredients
For the Crust
- 30 Lotus Biscoff cookies, (235g)
- 6 tablespoons butter, melted (3 oz/85g)
For the Filling
- 1 cup heavy whipping cream, very cold (237ml)
- 350 grams cream cheese
- 1 cup Lotus Biscoff spread, (260g)
- 2/3 cups powdered sugar, (75g)
- 1/8 teaspoon salt
For Serving (Optional)
- fresh fruits, such as strawberries, blueberries, raspberries, and blackberries, as needed
Instructions
- 1
Preheat the oven to 160°C. Line the bottom of a 9-10 inch springform pan with parchment paper.
⏱️ 10 min•🌡️ 160
- 2
Place the Lotus Biscoff cookies into a food processor and process them into fine crumbs. Alternatively, smash them in a bag.
⏱️ 3 min
- 3
Add the melted butter to the cookie crumbs and stir until well combined.
⏱️ 2 min
- 4
Reserve 1/4 cup of this cookie crumb mixture for the topping later.
⏱️ 1 min
- 5
Transfer the remaining cookie crumb mixture to the prepared springform pan. Spread it evenly across the bottom of the pan and press down firmly with a flat cup or the back of a spoon to create a compact crust.
⏱️ 3 min
- 6
Optional baking step: Bake the crust in the preheated oven for 8-9 minutes. This step is optional but helps set the crust better, giving it a stronger flavor and crisper texture. Allow the crust to cool completely if baked.
⏱️ 9 min•🌡️ 160
- 7
In a clean bowl, beat the very cold heavy whipping cream using an electric hand mixer until stiff peaks form. Transfer the whipped cream to another bowl and set it aside.
⏱️ 5 min
- 8
In the same bowl used for whipping cream (no need to wash it), add the cream cheese, Lotus Biscoff spread, powdered sugar, and salt. Beat these ingredients together with the electric hand mixer until they are well combined and the mixture is very smooth.
⏱️ 5 min
- 9
Using a rubber spatula, gently fold the previously whipped cream into the cream cheese and Lotus mixture until fully incorporated and smooth.
⏱️ 3 min
- 10
Transfer the prepared filling mixture to the cooled cookie crust in the springform pan. Spread it into an even layer using a spatula.
⏱️ 3 min
- 11
Cover the pan tightly with plastic wrap. Refrigerate the cheesecake until it is completely set, which will take 5 to 6 hours or ideally overnight.
⏱️ 360 min
- 12
Once set, carefully remove the cheesecake from the springform pan.
⏱️ 1 min
- 13
Take the remaining Lotus Biscoff spread from the jar. Heat a portion of it in a microwave-safe bowl in the microwave for about 40 seconds, or until it is melted and pourable.
⏱️ 1 min
- 14
Pour or pipe the melted Lotus spread around the edges and over the top of the cheesecake. Spread it with a spoon for an even coating.
⏱️ 1 min
- 15
Decorate the top of the cheesecake with the reserved 1/4 cup of cookie crumb mixture, sprinkling it around the edges and center.
⏱️ 1 min
- 16
Optionally, arrange some fresh fruits such as strawberries, blueberries, raspberries, and blackberries around the base of the cheesecake for added color and flavor. Slice and serve.
⏱️ 1 min
Kitchen Tools
No-Bake Lotus Cheesecake
For the Crust
- 30 Lotus Biscoff cookies, (235g)
- 6 tablespoons butter, melted (3 oz/85g)
For the Filling
- 1 cup heavy whipping cream, very cold (237ml)
- 350 grams cream cheese
- 1 cup Lotus Biscoff spread, (260g)
- 2/3 cups powdered sugar, (75g)
- 1/8 teaspoon salt
For Serving (Optional)
- fresh fruits, such as strawberries, blueberries, raspberries, and blackberries, as needed
Instructions
- 1
Preheat the oven to 160°C. Line the bottom of a 9-10 inch springform pan with parchment paper.
⏱️ 10 min•🌡️ 160 - 2
Place the Lotus Biscoff cookies into a food processor and process them into fine crumbs. Alternatively, smash them in a bag.
⏱️ 3 min - 3
Add the melted butter to the cookie crumbs and stir until well combined.
⏱️ 2 min - 4
Reserve 1/4 cup of this cookie crumb mixture for the topping later.
⏱️ 1 min - 5
Transfer the remaining cookie crumb mixture to the prepared springform pan. Spread it evenly across the bottom of the pan and press down firmly with a flat cup or the back of a spoon to create a compact crust.
⏱️ 3 min - 6
Optional baking step: Bake the crust in the preheated oven for 8-9 minutes. This step is optional but helps set the crust better, giving it a stronger flavor and crisper texture. Allow the crust to cool completely if baked.
⏱️ 9 min•🌡️ 160 - 7
In a clean bowl, beat the very cold heavy whipping cream using an electric hand mixer until stiff peaks form. Transfer the whipped cream to another bowl and set it aside.
⏱️ 5 min - 8
In the same bowl used for whipping cream (no need to wash it), add the cream cheese, Lotus Biscoff spread, powdered sugar, and salt. Beat these ingredients together with the electric hand mixer until they are well combined and the mixture is very smooth.
⏱️ 5 min - 9
Using a rubber spatula, gently fold the previously whipped cream into the cream cheese and Lotus mixture until fully incorporated and smooth.
⏱️ 3 min - 10
Transfer the prepared filling mixture to the cooled cookie crust in the springform pan. Spread it into an even layer using a spatula.
⏱️ 3 min - 11
Cover the pan tightly with plastic wrap. Refrigerate the cheesecake until it is completely set, which will take 5 to 6 hours or ideally overnight.
⏱️ 360 min - 12
Once set, carefully remove the cheesecake from the springform pan.
⏱️ 1 min - 13
Take the remaining Lotus Biscoff spread from the jar. Heat a portion of it in a microwave-safe bowl in the microwave for about 40 seconds, or until it is melted and pourable.
⏱️ 1 min - 14
Pour or pipe the melted Lotus spread around the edges and over the top of the cheesecake. Spread it with a spoon for an even coating.
⏱️ 1 min - 15
Decorate the top of the cheesecake with the reserved 1/4 cup of cookie crumb mixture, sprinkling it around the edges and center.
⏱️ 1 min - 16
Optionally, arrange some fresh fruits such as strawberries, blueberries, raspberries, and blackberries around the base of the cheesecake for added color and flavor. Slice and serve.
⏱️ 1 min