Description
Indulge in a no-bake Lotus Biscoff Cheesecake that combines the rich, creamy texture of cheesecake with the caramelized, spiced flavor of Lotus Biscoff cookies. This easy-to-make dessert requires no baking and is perfect for any occasion. The buttery Biscoff cookie crust pairs wonderfully with the smooth and velvety cream cheese filling, all topped off with a luxurious caramel drizzle. It’s a simple yet decadent treat that will leave everyone craving more!
Ingredients
Scale
For the Crust:
- 1 1/2 cups Lotus Biscoff cookies (crushed)
- 1/4 cup unsalted butter (melted)
For the Filling:
- 16 ounces cream cheese (softened)
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup sour cream (room temperature)
- 1/2 cup heavy cream (whipped until soft peaks form)
For the Topping:
- 1/4 cup caramel sauce (store-bought or homemade)
- Additional crushed Lotus Biscoff cookies (for garnish)
Instructions
- Prepare the Crust:
- In a food processor or by hand, crush the Lotus Biscoff cookies until they form fine crumbs.
- In a mixing bowl, combine the crushed cookies with melted butter. Stir until fully mixed and the crumbs are coated with butter.
- Press the cookie mixture into the bottom of a springform pan to form a firm, even base. Use the back of a spoon to compact it tightly.
- Refrigerate for at least 30 minutes to set.
- Prepare the Filling:
- In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
- Add the granulated sugar and vanilla extract, mixing until well combined.
- Gradually fold in the sour cream until fully incorporated.
- Gently fold in the whipped heavy cream until the mixture is smooth and fluffy.
- Assemble the Cheesecake:
- Pour the prepared cheesecake filling over the chilled cookie crust, smoothing the top with a spatula.
- Refrigerate for 4 hours or overnight to allow the cheesecake to set.
- Finish with Caramel:
- Once the cheesecake is set, drizzle caramel sauce over the top and sprinkle with additional crushed Lotus Biscoff cookies.
- Serve:
- Let the cheesecake sit at room temperature for 20 minutes before serving for the best flavor and texture. Slice and enjoy!
Notes
Storage: Store leftovers in an airtight container in the refrigerator for up to 5 days.
- Prep Time: 20 minutes (excluding refrigeration time)
- Cook Time: None (no-bake recipe)
- Category: Dessert, No-Bake, Cheesecake
- Cuisine: American, Belgian (Lotus Biscoff cookies originated in Belgium)
Nutrition
- Calories: 350
- Sugar: 20g
- Sodium: 210mg
- Fat: 24g
- Saturated Fat: 14g
- Carbohydrates: 33g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 60mg