Description
A delicious and creamy Lotus Biscoff cheesecake that combines the flavors of Lotus Biscoff cookies and spread for a delightful dessert.
Ingredients
Scale
- 1 ½ cups crushed Lotus Biscoff cookies
- 4 tablespoons unsalted butter, melted
- 16 ounces cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
- ½ cup Lotus Biscoff spread
- 1 tablespoon lemon juice
- Pinch of salt
Instructions
- Preheat your oven to 325°F (163°C).
- In a medium bowl, combine the crushed Lotus Biscoff cookies and melted butter. Mix until the crumbs are evenly coated.
- Press the cookie mixture into the bottom of a 9-inch springform pan to form a crust. Bake for 10 minutes, then remove and let cool.
- In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth. Gradually add the powdered sugar and continue to mix until well combined.
- Add the vanilla extract, lemon juice, and a pinch of salt to the cream cheese mixture, and mix until smooth.
- In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until fully incorporated.
- Pour half of the cheesecake filling over the cooled crust. Drizzle half of the Lotus Biscoff spread on top, then swirl it with a knife.
- Add the remaining cheesecake filling and repeat the drizzling and swirling with the remaining Lotus Biscoff spread.
- Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, or overnight for best results.
- Before serving, remove the cheesecake from the springform pan and slice. Enjoy!
Notes
- For a chocolate twist, add ¼ cup of cocoa powder to the cream cheese mixture.
- Top the cheesecake with whipped cream and additional crushed Lotus Biscoff cookies for extra texture and flavor.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking and Refrigeration
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 15g
- Sodium: 200mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg