Ingredients
- 2 cups Lotus Biscoff cookie crumbs
- 1/2 cup melted butter
- 16 oz cream cheese, softened
- 1 cup heavy cream, cold
- 3/4 cup powdered sugar
- 1 cup Lotus Biscoff spread, melted
- 2 tbsp gelatin + 4 tbsp hot water (or agar agar)
Extra melted Lotus spread (for topping) - Lotus cookies (for garnish)
- 1 tbsp lemon juice
Instructions
- Mix the Biscoff crumbs with melted butter until sandy.
- Press firmly into a springform pan and chill 10 minutes.
- In a mixing bowl, beat cream cheese, powdered sugar, and lemon juice until creamy.
- Whip the cold heavy cream to stiff peaks and fold it into the cream cheese mixture.
Melt 1 cup of Lotus spread and fold it into the filling. - Dissolve gelatin in hot water, whisk well, and mix it in.
- Pour the cheesecake filling over the crust and smooth the top.
- Refrigerate for 4–6 hours or overnight.
Warm some Lotus spread and pour it over the chilled cheesecake.
Garnish with whole or crushed Lotus cookies before serving.
Notes
- For a stronger Lotus flavor, add an extra 2 tbsp of melted Biscoff into the filling.
- Use a hot knife to slice neatly.
- Perfect for parties — it holds shape very well.
- Prep Time: 25
- Category: Dessert
- Method: no bake
- Cuisine: International