Ingredients
Crust
- 2 cups Lotus Biscoff cookie crumbs
- 6 tbsp melted butter
Cheesecake Filling
- 16 oz (450 g) cream cheese, softened
- 1 cup heavy cream
- ½ cup powdered sugar
- 1 tsp vanilla extract
- ½ cup Lotus Biscoff spread
Topping
- ½ cup Lotus Biscoff spread, melted
- 6–8 Lotus Biscoff cookies, crushed
- 1 whole Lotus Biscoff cookie for garnish
Instructions
Step 1
- Mix the cookie crumbs and melted butter.
- Press firmly into the bottom of a 9-inch springform pan.
- Refrigerate for 20 minutes.
Step 2
- Beat the cream cheese until smooth.
- Add powdered sugar, vanilla extract, and Biscoff spread.
- Mix until creamy.
Step 3
- In a separate bowl, whip the heavy cream until soft peaks form.
- Fold it into the cream cheese mixture.
Step 4
- Pour the filling over the chilled crust.
- Smooth the top evenly.
Step 5
- Refrigerate for at least 6 hours or overnight until firm.
Step 6
- Warm the Biscoff spread slightly and pour it over the cheesecake.
- Spread evenly across the top.
Step 7
- Sprinkle crushed Biscoff cookies around the edges.
- Place one whole Biscoff cookie in the center.
Step 8
- Slice and serve chilled.
Q & A
Q: Can I make it ahead of time?
A: Yes, it can be made 1–2 days in advance and kept refrigerated.
Q: Can I freeze it?
A: Yes, freeze for up to 2 months and thaw overnight in the refrigerator.
Q: How long does it last?
A: Store covered in the refrigerator for up to 5 days.