No- Bake Lotus Biscoff Cheesecake Without Gelatin
No-bake lotus biscoff cheesecake is very easy to make at home, made without gelatin and eggs and has the delicious taste of lotus cookies and cookie butter flavor.
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Servings: 12 serving
Ingredients
FOR THE CRUST:
- 19 cookies(150g) lotus biscoff cookies
- ¼ cup (60g) unsalted butter, melted
FOR THE CHEESECAKE FILLING:
- 400 gram cream cheese, room temperature
- 1 cup (280g) biscoff cookie butter
- 2 tablespoon powdered sugar
- ½ teaspoon vanilla extract
- ½ cup (125ml) heavy whipping cram
FOR THE FROSTING:
- 75 gram biscoff cookie butter, melted
- few cookies for decoration
Instructions
FOR THE CRUST:
- Start by preparing the cookie crust. Make fine crumbs of lotus cookies in a blender, add melted butter and mix until combined. Transfer the cookie base into an 7-inch spring-form cake pan and press down with firmly.
FOR THE CHEESECAKE FILLING:
- In a large mixing bowl, add the cream cheese, Biscoff spread, powdered sugar and vanilla extract, beat until smooth and creamy.
- In another bowl beat the cold whipping cream until stiff peaks. gently fold cream cheese and whipped cream together.
- In another bowl beat the cold whipping cream until stiff peaks. gently fold cream cheese and whipped cream together.
- Spread the cream cheese mixture over the crust. smooth out the top. Refrigerate it overnight.
FOR THE FROSTING:
- Melt extra Biscoff and spread over the top of the firm cheesecake. Refrigerate for another half an hour to firm up.
- Decorate with whipped cream and extra cookies.
Video
Notes
Biscoff cheesecake should always be stored in the refrigerator, covered and refrigerate for up to 2 weeks or freeze up to 4 months.