No-Bake Bisoff Cheesecake

Lotus Biscoff Cheesecake

This is truly the most perfect and easy no-bake cheesecake. Lotus Biscoff cheesecake recipe is guaranteed to please. I make it using Biscoff cookie Spread, but feel free to use your favorite brand of any other cookie butter.

No-bake lotus Biscoff cheesecake is a layer of Lotus Biscoff biscuit crust and a layer of cheesecake filling topped with melted Lotus Biscoff spread. This is a perfect quick dessert to make, especially if your oven is crowded or if you simply don’t feel like baking ? The hard part about this no-bake cheesecake is not going for seconds. This stuff is GOOD!

No-bake lotus Biscoff cheesecake is a layer of Lotus Biscoff biscuit crust and a layer of cheesecake filling topped with melted Lotus Biscoff spread. This is a perfect quick dessert to make.

INGREDIENTS

FOR THE CRUST:

FOR THE FILLING:

For The Topping:

1/2 cup Lotus Biscoff spread- which is basically the remaining of the jar.

INSTRUCTIONS

TO MAKE THE CRUST:

  1. Coat a 10-inch springform pan with cooking spray and line it with a rounded parchment paper.
  2. Using a food processor, pulse the Lotus Biscoff cookies into fine crumbs.
  3. Add melted butter and pulse again until the mixture is evenly combined.
  4. Reserve 1/3 of the mixture in a small bowl and refrigerate until ready to use for garnishing later.
  5. Evenly spread the remaining crumb mixture to the prepared springpan’s bottom, then press with your hands or a flat-bottomed measuring cup.
  6. Refrigerate while making the filling.

TO MAKE THE FILLING:

  1. In a food processor, beat together the cream cheese and Lotus Biscoff spread until well combined and very smooth.
  2. Add the whipped cream and beat very well.
  3. Scrape the filling onto the cookie crust and spread into an even and smooth layer.
  4. Cover tightly with plastic wrap and stick it in the freezer for 2 hours.

TO SERVE:

  1. Loosen the chilled cheesecake from the rim of the springform pan, then remove the rim. With a spatula, lift the cake off and transfer to a serving plate carefully.
  2. In a microwave safe bowl, hear the remaining Lotus Biscoff spread (1 cup) for about 50 seconds or until mixture is melted.
  3. Pour the melted Lotus Biscoff spread over cheesecake, and spread into an even smooth layer using a butter knife.
  4. Garnish the cake with the 1/3 cup reserved crushed cookies around the edges.
  5. Decorate it with your favorite berries; raspberries is our favorite choice.
  6. Serve cold and enjoy!
This is truly the most perfect and easy no-bake cheesecake.  Lotus Biscoff cheesecake recipe is guaranteed to please. I make it using Biscoff cookie Spread, but feel free to use your favorite brand of any other cookie butter.

Here is another No-Bake easy dessert!


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