Basic ingredients
A 150-gram bag of Biscoff Speculoos Biscuits
60 grams of melted unsalted butter for the cheesecake crust
Cream cheese with full fat, served at room temperature Biscuit butter, such as Lotus Biscoff Biscuit, 400 grams, room temperature Spread Vanilla extract, 1 teaspoon, 285 grams
Whipping cream (minimum 35% fat), 125 ml, cold
Salt for the caramel, 2 tablespoons of sifted powdered sugar
Parmesan butter One hundred sixty grams of sugar brown sugar, 3 tablespoons Vanilla extract, 2 tablespoons 1/4 teaspoon
The 60 ml whipped cream
Lotus Biscoff biscuit fans, get ready to fall in love with this recipe. Inspired by the delicious Lotus Biscoff cookies, this no-bake cheesecake is a breeze to make.
In the 1930s, Belgian baker Jan Boone created the biscoff biscuit. Some say the term comes from a dreamy mix of “biscuit” and “coffee,” two words that sound great together.
These shortbread cookies are bursting with caramel taste and a plethora of spices (allspice, nutmeg, cinnamon, etc.).
This rich no-bake cheesecake would not be complete without them. The texture is similar to Biscoff biscuits, and it has a sweet and sour flavor. Every mouthful of this light and fluffy mousse-like cheesecake shouts lotus. You should give this a go right now!
All-Biscoff Cheesecake Recipe Ingredients
Skim milk cheese – Choose a high-quality mascarpone and Philadelphia cream cheese for the greatest outcome.
Use handmade speculaas cookies or Lotus Biscoff cookies for the cookies.
Lotus Biscoff spread, which is similar to Nutella and other sweet spreads, is what we used for the cookie butter.
For the recipe, use granulated sugar; however, for the caramel, use brown sugar.
The Lotus Biscoff Cheesecake Recipe
To make the cookie casserole, crush the cookies and combine them with the butter. Squish it into the pan so it’s flat. In a medium bowl, combine the cream cheese, cookie butter, and vanilla essence. Stir to combine.
Combine with the whipped cream. Pour over the bottom and put in the fridge. Get the caramel coating ready by heating all the ingredients until they turn into a caramel.
Advice on how to whip up a no-bake Lotus Biscoff ice cream
Make sure to let the ingredients come to room temperature first. The cheesecake will become silky and creamy after this.
Unlike cheesecakes made in the oven, this one doesn’t need baking to stay together. Overly rapid cooling is a common cause of cracked baked cheesecake.
Mini Biscoff cheesecakes may be baked in muffin tins for a delightful treat. Make many smaller cheesecakes using the recipe as directed.
Tips for preserving Lotus Biscoff cheesecake
The Biscoff cheesecake, when kept in an airtight container, has a five-day shelf life in the fridge. An alternative is to put it in the freezer (in a sealed container). Who needs to thaw it before serving it?
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