Ingredients
300g Lotus Biscoff cookies, crushed finely
100g unsalted butter, melted
500g cream cheese, room temperature
200g Biscoff spread, smooth
300ml heavy cream, cold
50g powdered sugar, sifted
Instructions
Crush the cookies into fine crumbs using a food processor or rolling pin.
Combine cookie crumbs with melted butter until the mixture resembles wet sand.
Press the crumb mixture firmly into the bottom of a 9-inch springform pan to create an even layer.
Chill the base in the refrigerator for at least 30 minutes to set.
Beat the cream cheese and powdered sugar together until smooth and clump-free.
Add the Biscoff spread to the cream cheese mixture and mix until fully incorporated.
Whip the heavy cream in a separate bowl until stiff peaks form.
Gently fold the whipped cream into the cream cheese and Biscoff mixture until combined.
Pour the filling over the prepared crust and smooth the top with a spatula.
Refrigerate for at least 6 hours, or overnight, until completely set before serving.
Notes
Ensure the cream cheese is at room temperature before mixing to avoid lumps.
Do not over-whip the heavy cream once it reaches stiff peaks.
Use a spatula to fold the whipped cream into the cheese mixture carefully to maintain an airy texture.
For best results, store in the refrigerator and serve chilled.
- Prep Time: 30
- Category: No-Bake Creamy Desserts
- Method: No-Bake
- Cuisine: Modern American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 480
- Sugar: 32g
- Sodium: 350mg
- Fat: 34g
- Saturated Fat: 20g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 85mg