No-Bake Lotus Biscoff Cheesecake

### **Ingredients**

#### **Crust**

* 250 g Lotus Biscoff cookies (crushed)

* 100 g unsalted butter, melted

#### **Cheesecake Filling**

* 500 g cream cheese, softened

* 1 cup powdered sugar

* 1 teaspoon vanilla extract

* 1 cup heavy whipping cream, cold

* ½ cup Lotus Biscoff spread (plus extra for swirl/topping)

#### **Optional Topping**

* Crushed Biscoff cookies

* Lotus Biscoff spread drizzle

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## **Instructions**

### **Prepare the Crust**

1. In a bowl, mix crushed Lotus Biscoff cookies with melted butter until evenly combined.

2. Press the mixture firmly into the bottom of a **9-inch springform pan**.

3. Place in the refrigerator while you prepare the filling.

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### **Make the Cheesecake Filling**

4. In a large bowl, beat the cream cheese until smooth and creamy.

5. Add powdered sugar and vanilla extract, and mix until fully incorporated.

6. In a separate bowl, whip the cold heavy cream until stiff peaks form.

7. Gently fold the whipped cream into the cream cheese mixture.

8. Fold in the Lotus Biscoff spread until evenly mixed.

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### **Assemble**

9. Spread the cheesecake filling evenly over the chilled crust.

10. If desired, swirl additional Lotus Biscoff spread on top.

11. Decorate with crushed Biscoff cookies.

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### **Chill & Serve**

12. Chill the cheesecake in the refrigerator for **at least 4–6 hours** (or overnight) until fully set.

13. Slice and enjoy!

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✨ **Tip:** For cleaner slices, dip your knife in hot water and wipe it dry between cuts.