No bake lotus biscoff cheesecake

Name: No bake lotus biscoff cheesecake
Cuisine: American
Ingredients: 25 lotus biscoff cookies; 4 tablespoons unsalted butter melted; 16oz cream cheese (2 blocks at room temperature); 1 cup powdered sugar; 1 cup lotus biscoff spread; 1 cup heavy cream; 1 cup of lotus biscoff spread (melted in the microwave for one minute); 6 biscoff cookies (4 crushed)

6 steps

No bake lotus biscoff cheesecake Skip the oven and make this easy and delicious cheesecake from scratch and no baking required. Written recipe and measurements are on the link in my bio!! Enjoy!!

Updated at: Thu, 17 Aug 2023 11:31:28 GMT

Nutrition balance score

Unbalanced

Glycemic Index

High

Nutrition per serving

Calories8041.1 kcal (402%)

Total Fat552.8 g (790%)

Carbs737.7 g (284%)

Sugars490.7 g (545%)

Protein77 g (154%)

Sodium4074.6 mg (204%)

Fiber3.8 g (14%)

% Daily Values based on a 2,000 calorie diet

Ingredients

0 servings

Instructions

Step 1

1. Make the crust first- Using a food processor, pulse the lotus biscoff cookies and melted butter into fine crumbs.

Step 2

2. Evenly spread the crumb mixture to the bottom of the springform pan, then press with a flat-bottomed cup. Refrigerate while making the filling.

Step 3

3. Make the filling- In the bowl of a stand mixer beat the cream cheese, powdered sugar and lotus biscoff spread until well combined. Add the heavy whipping cream and beat some more until well combined and very smooth.

Step 4

4. Scrape the filling onto the cookie crust and spread into an even and smooth layer. Melt the biscoff spread in the microwave for one minute While still liquid pour over the cheesecake.

Step 5

5. Decorate the cake with more crushed biscoff cookies around the edges and 2 whole cookies in the middle.

Step 6

6. Cover tightly with plastic wrap and stick it in the fridge for 4-6 hours or overnight to let the filling harden then enjoy!

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