No-Bake Lotus Biscoff Cheesecake Veg
Craving a decadent dessert without the hassle of baking ? Try this simple , no-egg , no-bake Lotus Biscoff Cheesecake ! With a buttery biscuit base and a velvety , creamy filling infused with signature Biscoff flavor , it’s the ultimate indulgence . Perfect for those who want a show - stopping treat that’s easy to assemble and requires no condensed milk . Follow this quick guide to create the perfect chilled dessert that everyone will love ! This is sweet desert.
Ingredients
120 g Lotus Biscoff Biscuits (Crushed)
50 g Melted Butter
160 g Cream Cheese (Softened)
110 g Lotus Biscoff Spread
1 cup Powdered Sugar
160 g Whipped Cream
For garnishing Biscoff Biscuits
Instructions
1
Mix the crushed Biscoff biscuits with melted butter. Press the mixture firmly into the bottom of a springform pan and refrigerate while preparing the filling.
2
In a large bowl, beat the softened cream cheese until smooth. Add the Biscoff spread and powdered sugar, mixing until well combined.
3
Gently fold in the whipped cream until the mixture is light and airy.
4
Pour the filling over the chilled biscuit base and smooth the top with a spatula.
5
Refrigerate the cheesecake for at least 6 hours (preferably overnight) to set.
6
Once set, pour melted Biscoff spread over the top. Garnish the edges with biscuit crumbs and place a whole Biscoff biscuit in the center.
Nutrition Facts
8 servings per recipe
