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Creamy No-Bake Lotus Biscoff Cheesecake Recipe with Easy Cookie Butter Drizzle

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A luscious no-bake cheesecake featuring Lotus Biscoff spread folded into a creamy cream cheese filling, topped with a warm cookie butter drizzle. This easy dessert combines a crunchy cookie crust with a velvety smooth filling for a perfect indulgence.

Ingredients

Scale
  • 1 ½ cups (150g) Lotus Biscoff cookies, crushed
  • 6 tablespoons (85g) unsalted butter, melted
  • 16 ounces (450g) cream cheese, softened
  • ¾ cup (90g) powdered sugar
  • 1 cup (240ml) heavy cream, cold
  • ½ cup (125g) Lotus Biscoff spread
  • 1 teaspoon vanilla extract
  • ¼ cup (60g) Lotus Biscoff spread (for drizzle)
  • 1 tablespoon (15ml) heavy cream (for drizzle)

Instructions

  1. Crush 1 ½ cups (150g) of Lotus Biscoff cookies until fine crumbs form using a food processor or rolling pin in a sealed plastic bag.
  2. Mix the crushed cookies with 6 tablespoons (85g) melted unsalted butter until evenly combined.
  3. Press the mixture firmly and evenly into the base of a 9-inch springform pan. Refrigerate for about 10 minutes to set.
  4. In a chilled bowl, whip 1 cup (240ml) cold heavy cream until stiff peaks form. Set aside.
  5. In a large bowl, beat 16 ounces (450g) softened cream cheese with ¾ cup (90g) powdered sugar until smooth and fluffy.
  6. Gently fold ½ cup (125g) Lotus Biscoff spread and 1 teaspoon vanilla extract into the cream cheese mixture without overmixing.
  7. Carefully fold the whipped cream into the cream cheese mixture using a spatula to keep it light and airy.
  8. Pour the filling over the chilled crust and smooth the top with a spatula. Cover with plastic wrap and refrigerate for at least 4 hours or overnight to set.
  9. Just before serving, warm ¼ cup (60g) Lotus Biscoff spread with 1 tablespoon (15ml) heavy cream in a small saucepan over low heat or microwave in 15-second increments until smooth and pourable.
  10. Remove the cheesecake from the springform pan, drizzle with the warm cookie butter sauce, slice, and serve immediately.

Notes

Use room temperature cream cheese for smooth mixing. Whip heavy cream to stiff peaks but avoid over-whipping. Press crust firmly for a compact base. Refrigerate cheesecake at least 4 hours or overnight for best texture. Warm cookie butter drizzle gently before serving if it thickens.

Nutrition

Keywords: no-bake cheesecake, Lotus Biscoff, cookie butter drizzle, easy dessert, creamy cheesecake, no oven dessert

Find it online: https://avabowls.com/creamy-no-bake-lotus-biscoff-cheesecake-recipe-with-easy-cookie-butter-drizzle/