Скачать или смотреть Ultimate No-Bake Lotus Biscoff Cheesecake | Easy Recipe | No Oven | Minimum Ingredients

A Lotus Biscoff cheesecake is a rich and indulgent dessert that offers a perfect balance of sweet and creamy flavours. It begins with a crunchy base made from crushed Lotus Biscoff biscuits and butter, providing a satisfying contrast to the soft layers above.

The cheesecake filling is smooth, thick, and velvety, infused with Lotus Biscoff spread for a distinctive caramelized taste.

A glossy topping of melted Biscoff spread adds extra richness and is often finished with crumbled biscuits to enhance the texture.

This dessert is ideal for sweet-toothed dessert lovers who enjoy indulgent treats and for cheesecake enthusiasts who appreciate creamy, melt-in-the-mouth textures.

INGREEDIENTS / RECIPE

Base
• 250g Lotus Biscoff biscuits
• 70 - 80g unsalted butter, melted

Cheesecake Filling
• 495g full-fat cream cheese (room temperature)
• 50g icing (powdered) sugar
• 1 tsp vanilla extract
• 300ml cold double/heavy cream
• 250g Lotus Biscoff spread (smooth)

Topping
• 200g Lotus Biscoff spread (melted)
• Crushed Biscoff biscuits (4-5 biscuits optional)
• 3-4 Lotus biscuits for decoration

METHOD - Written Recipe

1) Prepare the base
• Crush the biscuits into fine crumbs.
• Mix with melted butter.
• Press firmly into the base of a lined 20 cm (8-inch) springform tin.
• Chill in the fridge

2) Make the filling
• Beat cream cheese, icing sugar, and vanilla until smooth.
• Add the Biscoff spread and mix until fully combined.
• In a separate bowl, whip the cold cream to stiff peaks.
• Gently fold the whipped cream into the Biscoff mixture.

3) Assemble
• Spoon the filling over the chilled base and smooth the top.
• Chill for a couple of hours (overnight is best).

4) Decorate
• Gently melt the Biscoff spread (microwave in short bursts).
• Pour over the cheesecake and spread evenly.
• Sprinkle crushed biscuits on top if desired.

5) Serve
• Slice with a warm knife for clean cuts.

Refrigerate and consume within 3 days for best taste.

Tried this recipe? Leave a comment and share your experience! Let me know what you think.

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