This no-bake Lotus Biscoff Cheesecake is a creamy and delicious dessert. It is made with three layers of deliciousness; crunchy Biscoffcrust, smooth filling and melted Biscoff layer on top.
Line a 20 cm spring form tin with parchment paper.
Put the biscuits into the food processor and blitz until crumbs.
Melt the butter in the microwave, then pour it over the biscuits crumbs and mix until well combined.
Spread the mixture into spring form tin and press down at the bottom to form the base.
Put in the fridge for 20-30 minutes.
To make the cheesecake filling
In a microwave safe bowl, put Biscoff spread and microwave for 20-30 seconds or until just melted.
Whisk cream cheese, vanilla extract and lemon juice in a mixing bowl.
Whisk in melted Biscoff spread until combined.
In a separate bowl, beat the whipping cream and powdered sugar until soft peaks form. Fold the whipped cream into the cream cheese mixture until smooth.
Pour the mixture over the base, put it in the fridge for 4-5 hours or overnight.
To add the toppings
Melt the Biscoff spread for the topping in a microwave safe bowl
Remove the cheesecake from the tin. Pour the melted Biscoff spread onto the top and spread out with a spatula. Sprinkle some crushed biscuits around the edge, slice and enjoy.
Notes
Use ingredients that are at room temperature for easy mixing and the smoother texture of your cheesecake. Frozen ingredients may result in a lumpy cheesecake.
Do not overwork your batter! If you over whisk your heavy whipping cream, the texture of your cheesecake filling will be affected. It will become too soft to form a firmer structure, making the whole dish look like a plain gooey mass.
For an even better cheesecake experience, refrigerate your cheesecake overnight before serving; it will allow your cheesecake to become firm and sturdy but still creamy to taste.
Variations
You may skip adding vanilla extract altogether if this ingredient is not available. Most people opt out of vanilla extract from the ingredients since they no longer feel the need for an additional sweet flavor.
Consider using brown sugar as a sweetener. Brown sugar just adds a plain sweetness that would already be enough to make this recipe sweet.
Add sour cream to your cheesecake filling. The added creamy texture helps to give you that perfect cheesecake as it makes the filling softer and lighter.