Easy No-Bake Lotus Biscoff Cheesecake

Instructions:

Prepare the Crust:

In a medium bowl, mix the crushed Lotus Biscoff cookies with the melted butter until the mixture resembles wet sand.

Press the mixture into the bottom of a springform pan (or any round cake pan) to form an even layer. Use the back of a spoon or the bottom of a glass to press it down firmly.

Refrigerate the crust while you prepare the filling.

Make the Cheesecake Filling:

In a large bowl, beat the cream cheese until smooth and creamy.

Add the sweetened condensed milk, Lotus Biscoff spread, granulated sugar, and vanilla extract. Beat until fully combined and smooth.

In another bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until well combined.

Assemble the Cheesecake:

Spoon the cheesecake filling over the chilled crust and smooth the top with a spatula.

Refrigerate the cheesecake for at least 4 hours, or overnight, to set.

Add the Topping:

Once the cheesecake is set, drizzle the melted Lotus Biscoff spread over the top.

Sprinkle with crushed Lotus Biscoff cookies for garnish.

Serve:

Carefully remove the cheesecake from the springform pan and transfer to a serving plate.

Slice and enjoy!

This no-bake Lotus Biscoff Cheesecake is creamy, indulgent, and has the delightful flavors of Lotus Biscoff cookies throughout. It’s perfect for a quick and impressive dessert!