Ingredients
Scale
- 250g Lotus Biscoff cookies
- 100g butter, melted
- 600g cream cheese
- 250ml heavy cream
- 100g powdered sugar
- 1 tsp vanilla extract
- Lotus Biscoff spread for topping
Instructions
- Crush the Lotus Biscoff cookies into fine crumbs and mix them with the melted butter. Press the mixture firmly into the base of a springform pan to create an even crust. Pop it in the fridge for about 30 minutes to set.
- In a large mixing bowl, beat the cream cheese, powdered sugar, and vanilla extract together until you get a smooth and creamy consistency.
- In another bowl, whip the heavy cream until soft peaks form. Gently fold the whipped cream into the cream cheese mixture, being careful not to deflate the fluffy texture.
- Pour the creamy filling over the chilled cookie crust. Smooth out the top with a spatula for a beautiful finish.
- Drizzle generous swirls of Lotus Biscoff spread on top of the cheesecake filling and use a knife or spatula to create a marbled design.
- Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, or until it’s nice and set.
- Once set, gently release the cheesecake from the springform pan. Slice into generous pieces and serve chilled. Enjoy every creamy, dreamy bite!
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. This cheesecake can be made a day in advance for better flavor melding.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Chilling
- Cuisine: Dessert
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 22g
- Sodium: 210mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 90mg