Lotus Biscoff Cheecake Dessert
A delicious No-Bake Biscoff Speculoos Cheesecake, with a Lotus Base, sprinkled with more biscuits and whipped cream and a Biscoff Drizzle. yummm....
I adore these biscuits and their lovely caramel taste. Rich and full of caramel flavour, this cheesecake dessert is perfect for the Biscoff lover in your life.
I really fancied having cheesecake, I love cheesecakes they are such an amazing dessert and can be made in so many different ways.
Seriously can you imagine when I found this recipe, cheesecake + lotus biscuits, this combo is just too much! couldn’t handle how incredible it will be. I can’t tell you how excited I was to try and obviously tasting the damn thing. I really liked the taste, it was creamy, rich, smooth with slightly crunchy bits and the caramel taste came through really well.
This cheesecake suits all of the needs of loving Speculoos/Biscoff, No-bake recipes, and Cheesecake in general. Its utterly scrumptious! I would definitely make it again as everyone loved it, so if you want to make a dessert that’s simple and is absolutely yummy this is the one!
Servings: 4 Dessert glasses
Prep Time: 20 minutes
Ingredients:
Base:
Lotus/Biscoff Biscuits 250 gram or 1 packaet
Melted Butter 3 tablespoon
Cheesecake Filling:
Philadelphia Cream Cheese at room temp 225 gram
1 tsp - vanilla bean extract
Lotus Biscoff Cookie Butter (crunchy or smooth) 2/3 cup
Double Cream or Whipping Cream 200 ml
Icing Sugar (optional) 2 tablespoon
For the Topping:
Whipping Cream
Icing Sugar
Vanilla Extract
Lotus Biscuits!
Speculoos Spread
Instructions:
In a food processor blitz both of the lotus biscuits for the base in until they resemble fine crumbs. Mix with the melted butter and press down firmly into either 4-6 dessert glasses or a 6″ deep springform tin.
Put into fridge to chill.
In a stand mixer or hand mixer whip the cream cheese, vanilla, icing sugar (optional) and Speculoos/Biscoff spread until smooth.
In a stand mixer or hand mixer whip the double cream until it reaches stiff peaks and then fold in the cream cheese mixture, until its thick and holds itself completely.
Divide the mixture evenly over each biscuit base/or entire 6" tin and chill in the fridge for at least 5-6 hours, but I personally prefer overnight.
Once chilled, then to decorate whip the cream until stiff peaks and by using 1M wilton nozzle pipe a swirl on each cheesecake. Add a half broken biscuit, biscuit crumbs and drizzle some melted lotus cookie butter over.
Enjoy!
