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
1 tbsp lemon juice
2 tbsp gelatin + 4 tbsp hot water (or agar agar)
Extra melted Lotus spread (for topping)
Lotus cookies (for garnish)
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