The Irresistible Lotus Biscoff Cheesecake: A Decadent Delight
If desserts had a personality, the Lotus Biscoff Cheesecake would undoubtedly be the suave, charming star of the show. This no-bake treat combines the rich, creamy texture of cheesecake with the warm, caramel-spiced notes of Biscoff cookies and spread. Perfect for any occasion, from elegant dinner parties to casual gatherings, this dessert is as visually stunning as it is indulgent. Whether you’ve long been a fan of Biscoff’s signature flavor or are discovering it for the first time, this cheesecake is sure to captivate your taste buds and win you rave reviews.
Its ease of preparation is another reason to love it. No need to fuss with ovens or worry about overbaking; this no-bake recipe simplifies the process while delivering impressive results. Let’s dive into the details and create a masterpiece you’ll want to make again and again.
Ingredients
Ingredient | Quantity |
---|---|
Lotus Biscoff cookies (for crust) | 200g |
Unsalted butter (melted) | 80g |
Cream cheese (room temperature) | 500g |
Heavy cream (cold) | 300ml |
Powdered sugar | 100g |
Lotus Biscoff spread | 200g |
Vanilla extract | 1 tsp |
Lotus Biscoff cookies (for topping) | 8-10 cookies |
Lotus Biscoff spread (melted for drizzle) | 50g |
Substitution Tips:
- Use digestive biscuits if Biscoff cookies are unavailable for the crust.
- Swap heavy cream with whipped topping for a quicker assembly.
- For a vegan option, replace cream cheese and heavy cream with plant-based alternatives, and use coconut oil instead of butter.
Equipment Needed
- Springform pan (8 or 9-inch): Ensures the cheesecake releases easily and maintains its shape.
- Food processor: Makes crushing the cookies for the crust quick and effortless.
- Electric hand mixer or stand mixer: Essential for achieving the smooth, creamy cheesecake texture.
- Mixing bowls: For combining various ingredients.
- Rubber spatula: Perfect for scraping every bit of creamy goodness.
Step-by-Step Instructions
Step 1: Prepare the Biscoff Crust
- Crush the Biscoff cookies into fine crumbs using a food processor or by placing them in a zip-top bag and crushing with a rolling pin.
- Combine the crumbs with melted butter in a mixing bowl, stirring until fully incorporated.
- Press the mixture evenly into the bottom of the springform pan, using the back of a spoon or a flat-bottomed glass to compact it.
- Place the pan in the refrigerator to chill while preparing the filling.
Step 2: Make the Cheesecake Filling
- In a large mixing bowl, beat the cream cheese and powdered sugar until smooth and creamy.
- Add the Biscoff spread and vanilla extract, mixing until well combined.
- In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture, ensuring a light and fluffy texture.
Step 3: Assemble the Cheesecake
- Pour the filling over the chilled crust, smoothing the top with a spatula.
- Return the cheesecake to the refrigerator and let it set for at least 6 hours, preferably overnight.
Step 4: Garnish and Serve
- Before serving, melt additional Biscoff spread and drizzle it over the top.
- Decorate with whole or crushed Biscoff cookies for added texture and visual appeal.
- Carefully remove the springform pan’s outer ring, slice, and enjoy!
Tips and Variations
- For a more pronounced caramel flavor, add a drizzle of caramel sauce along with the Biscoff spread.
- Make it extra indulgent by adding a layer of whipped cream on top before garnishing.
- For individual portions, assemble the cheesecake in small jars or ramekins.
- Gluten-free variation: Use gluten-free cookies for the crust and check that all other ingredients are certified gluten-free.
Serving Suggestions
Presentation is key when serving this cheesecake. Slice cleanly using a warm knife wiped between cuts for perfect edges. Pair each slice with a dollop of whipped cream and a dusting of cookie crumbs. For an extra indulgent twist, serve with a drizzle of warm Biscoff spread or caramel sauce on the plate. This dessert pairs beautifully with coffee, chai tea, or a rich dessert wine like Moscato.
Pairings
The warm, spiced notes of Biscoff make it an ideal companion to coffee-based beverages. Serve alongside a cappuccino or espresso for a café-style experience. If you prefer something cold, a chai latte or iced caramel coffee complements the dessert’s flavors beautifully. For an evening affair, consider pairing with a nutty liqueur like Frangelico or a creamy Irish cream over ice.
Storage and Reheating
To store leftovers, cover the cheesecake tightly with plastic wrap or aluminum foil and refrigerate for up to 5 days. Alternatively, freeze individual slices by wrapping them in plastic wrap and placing them in an airtight container. Frozen slices can be stored for up to 3 months; thaw in the refrigerator overnight before serving. No reheating is needed for this no-bake treat.
Nutritional Information
Per Serving (1 slice, 1/12 of cheesecake) | Amount |
---|---|
Calories | ~420 |
Fat | ~30g |
Carbohydrates | ~35g |
Protein | ~6g |
Allergens | Contains dairy, gluten |
Nutrition information is automatically calculated, so should only be used as an approximation.
Conclusion
The Lotus Biscoff Cheesecake is a show-stopping dessert that combines the irresistible flavors of caramel, spices, and creamy goodness in every bite. Its no-bake nature makes it a breeze to prepare, while its luxurious appearance and taste leave a lasting impression. Whether you’re serving it at a celebratory event or simply indulging in a sweet treat at home, this cheesecake is sure to be a hit. The interplay of textures—from the buttery cookie crust to the velvety cheesecake filling—is pure perfection.
So why not give this recipe a try? It’s a dessert that’s guaranteed to wow your guests and satisfy your sweet tooth. Don’t forget to share your experience, whether by leaving a comment, sharing a photo on social media, or adding your own creative twist to the recipe. We’d love to see your take on this delightful dessert!
The Irresistible Lotus Biscoff Cheesecake: A Decadent Delight
12
slices20
minutes6
hours6
hours20
minutesIngredients
Lotus Biscoff cookies: 200g (crust), 8-10 cookies (topping)
Unsalted butter: 80g (melted)
Cream cheese: 500g
Heavy cream: 300ml
Powdered sugar: 100g
Lotus Biscoff spread: 200g (+50g for drizzle)
Vanilla extract: 1 tsp
Directions
- Crush cookies and combine with melted butter. Press into the pan; chill.
- Beat cream cheese, sugar, Biscoff spread, and vanilla. Fold in whipped cream.
- Spread filling over the crust; chill for 6+ hours.
- Garnish with drizzle and cookies; serve.