No-Bake Lotus Biscoff Cheesecake
A delicious lotus no bake cheesecake with biscoff cookie butter and cream cheese
Ingredients
The base
- 230 gr Biscoff Biscuits About 25 units
- 90 gr Butter 8 tbsp
Cream Cheese
- 260 gr Biscoff Cookie Butter 1 cup
- 400 gr Cream Cheese 1 + 3/4 cup
- 240 ml Heavy Cream 1 cup
- 70 gr Powdered Sugar 3/4 cup
Garnish
- Lotus Biscoff Butter
- 1 tbsp Peanut Butter Optional
- Crushed Biscuits
- Whipped Cream Optional
Instructions
- Ground the lotus boscuits, mix with melted butter and press them on the base of the cake tin.
- Combine the cream cheese, biscoff cookie butter and icing sugar unril creamy.
- Beat the cold heavu cream till stiff peaks form.
- Fold the whipped cream into the biscoff and cream cheese mixture.
- Pour the cheese cream mixture on top of the base, even it out and allow it to set for at least one hour in the refrigerator.
- Melt the rest of the biscoff cookie butter with a tablespoon of peanut butter (optional) and cover the cheesecake with it.
- Decorate with crushed lotus biscoff biscuits and more whipped cream.
- Enjoy!