Description
A creamy no-bake Biscoff cheesecake with a cookie crust, swirled with cookie butter and topped with whipped cream and Lotus biscuits.
Ingredients
Scale
- 2 cups Biscoff cookie crumbs
- 6 tablespoons unsalted butter, melted
- 1 tablespoon brown sugar
- 16 ounces cream cheese, softened
- 3/4 cup Biscoff cookie butter spread
- 3/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 and 1/4 cups heavy whipping cream, cold
- 1/3 cup Biscoff cookie butter spread, slightly warmed
- 1/2 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 2 tablespoons Biscoff cookie butter spread
- 8 to 10 Lotus Biscoff biscuits
- 2 tablespoons crushed Biscoff crumbs
Instructions
- Line a 9×5-inch loaf pan with parchment paper, leaving enough overhang to lift the cheesecake out later.
- In a medium bowl, mix the Biscoff cookie crumbs, melted butter, and brown sugar until the crumbs are evenly coated.
- Press the crumb mixture firmly into the bottom and slightly up the sides of the loaf pan. Place it in the refrigerator to chill while you make the filling.
- In a large bowl, beat the cream cheese until smooth and creamy.
- Add the Biscoff spread, powdered sugar, and vanilla extract, then beat again until fully combined and fluffy.
- In a separate bowl, whip the cold heavy cream to stiff peaks.
- Gently fold the whipped cream into the Biscoff cream cheese mixture until smooth and light.
- Spoon half of the filling over the chilled crust and smooth it out evenly.
- Drizzle the warmed Biscoff spread over the filling to create the center swirl layer.
- Spread the remaining filling on top and smooth the surface.
- In a small bowl, whip the heavy cream and powdered sugar until soft peaks form, then fold in the Biscoff spread for a light topping cream.
- Spread the topping over the cheesecake.
- Arrange the Lotus Biscoff biscuits in a neat layer across the top and sprinkle the edges with crushed Biscoff crumbs.
- Cover and chill for at least 6 hours, or overnight, until fully set.
- Lift the cheesecake out of the pan, slice, and serve cold.
Notes
- Chill the cheesecake thoroughly for easier slicing.
- Use room-temperature cream cheese for a smooth filling.
- For a stronger Biscoff flavor, add extra cookie butter swirls.
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: International
Nutrition
- Serving Size: 1 slice
- Calories: 520
- Sugar: 35g
- Sodium: 220mg
- Fat: 36g
- Saturated Fat: 18g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 80mg
Keywords: Biscoff cheesecake, no-bake Biscoff cheesecake, cookie butter cheesecake, Lotus biscuit cake, Biscoff cream dessert, easy cheesecake loaf