No Bake Lotus Biscoff Cheesecake
Healthy recipes offer you No Bake Lotus Biscoff Cheesecake, we hope you like it
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Servings: 10
Ingredients
- FOR THE CRUST:
- 2 ½ CUPS LOTUS BISCOFF COOKIES CRUMBS, ABOUT 30 COOKIES
- 6 TABLESPOONS UNSALTED BUTTER, MELTED
- FOR THE CHEESECAKE FILLING:
- 16 OZ CREAM CHEESE, SOFTENED
- 1 CUP POWDERED SUGAR
- 1 TEASPOON VANILLA EXTRACT
- 2 CUPS HEAVY WHIPPING CREAM
- 1 CUP LOTUS BISCOFF SPREAD, SPECULOOS
- FOR THE TOPPING:
- ½ CUP LOTUS BISCOFF SPREAD, SPECULOOS
- LOTUS BISCOFF COOKIES CRUMBS, OPTIONAL
Instructions
- TO MAKE CRUST:
- FINELY CRUSH THE LOTUS BISCOFF COOKIES IN A FOOD PROCESSOR, ADD MELTED BUTTER AND BLEND UNTIL IT’S ALL MOISTENED
- PRESS CRUMB MIXTURE ONTO BOTTOM OF THE PREPARED 9-INCH SPRINGFORM PAN BY LIGHTLY GREASING THE EDGES OF THE PAN WITH COOKING SPRAY
- PLACE IN THE FREEZER WHILE YOU MAKE THE FILLING
- TO MAKE CHEESECAKE FILLING:
- IN MEDIUM BOWL, MIX CREAM CHEESE AND POWDERED SUGAR UNTIL SMOOTH AND CREAMY
- IN SEPARATE BOWL, WHIP HEAVY CREAM UNTIL SOFT PEAKS FORM, ADD VANILLA EXTRACT AND MIX UNTIL STIFF PEAKS FORM
- ADD CREAM CHEESE MIXTURE INTO BEATEN HEAVY CREAM AND MIX ON LOW SPEED JUST TO COMBINE
- ADD LOTUS BISCOFF SPREAD AND MIX ON MEDIUM SPEED UNTIL WELL COMBINED AND VERY SMOOTH
- SPREAD LOTUS BISCOFF CHEESECAKE FILLING INTO BOTTOM OF THE LOTUS BISCOFF CRUST
- SET IN THE FRIDGE TO FIRM
- REFRIGERATE FOR AT LEAST 6 HOURS OR UNTIL SET
- WHEN THE CHEESECAKE IS SET AND COOLED RUN A THIN KNIFE AROUND THE SIDES AND REMOVE THE SPRINGFORM PAN SIDES
- TO MAKE TOPPING:
- PLACE ½ CUP LOTUS BISCOFF SPREAD IN A MICROWAVE SAFE BOWL AND HEAT IN THE MICROWAVE UNTIL VERY MELTED ABOUT 40 SECONDS
- USE A ZIPPER LOCK BAG WITH THE END SNIPPED OFF TO DRIZZLE SOME OF MELTED LOTUS BISCOFF AROUND THE EDGES THEN POUR THE REMAINING SPREAD ALL OVER THE TOP OF THE CHEESECAKE
- SPRINKLE THE SIDES OF THE CHEESECAKE WITH LOTUS BISCOFF COOKIES CRUMBS, IF DESIRED
- SERVE