The Biscoff Lotus Cheesecake, creamy, aromatic and irresistibly spiced, is one of the most indulgent chilled cakes to bring to the table. The crunchy base of Lotus Biscoff cookies meets a soft, velvety filling made from spreadable fresh cheese and Biscoff spread, for an explosion of flavors that recall caramel and cinnamon.
Perfect for those who love no-bake desserts but don’t want to give up intensity and character, this cheesecake is ideal to serve in summer, on special occasions or simply to pamper yourself with a slice of pure delight.
The glossy Biscoff cream topping and decoration with crumbled cookies make every slice beautiful to look at and even more delicious to taste.
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- Difficulty: Very easy
- Cost: Medium
- Rest time: 6 Hours
- Preparation time: 15 Minutes
- Portions: 10 People
- Cooking methods: No-bake
- Cuisine: Belgian
- Seasonality: All seasons
- Energy 563.94 (Kcal)
- Carbohydrates 43.08 (g) of which sugars 29.38 (g)
- Proteins 8.12 (g)
- Fat 39.90 (g) of which saturated 5.85 (g)of which unsaturated 3.12 (g)
- Fibers 0.51 (g)
- Sodium 297.40 (mg)
Indicative values for a portion of 145 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
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- 6.35 oz Lotus Biscoff cookies (about 1 3/4 cups crushed)
- 6 tbsp butter (melted)
- 14 oz spreadable cream cheese (about 1 lb)
- 7 oz ricotta (drained (about 3/4 cup))
- 3/4 cup sweetened plant-based cream for whipping
- 3.5 oz powdered sugar (about 7/8 cup)
- 3.5 oz Lotus Biscoff spread (about 2/5 cup)
- 3 sheets gelatin sheets
- 1 1/3 tbsp milk (warm)
- 5.3 oz Lotus Biscoff spread (about 2/3 cup (for topping))
- 1.4 oz Lotus Biscoff cookies (about 1/3 cup crushed (for decoration))
Tools
- 1 Springform pan 8 in
- 1 Food processor
- 1 Bowl
- Electric beaters
- 1 Parchment paper
- 1 Food-grade acetate roll
- 1 Small bowl
Steps
Finely chop or crush the cookies, mix them with the melted butter and press the mixture into a 8-inch springform pan lined at the base with parchment paper and with a strip of acetate or parchment on the sides. Transfer to the fridge for at least 30 minutes.
Soak the gelatin sheets in cold water for 10 minutes.
In a bowl, place the spreadable cream cheese, the well-drained ricotta, the powdered sugar, the very cold cream and the Biscoff spread. Mix well until you obtain a fluffy mixture. Melt the softened gelatin in the warm milk, let it cool slightly and add it to the cream. Fold it in carefully.
Pour the cream over the cookie base and level the surface.
Place the Biscoff cheesecake in the fridge for at least 6–8 hours (preferably overnight).
After the resting time, soften the Biscoff spread in the microwave or in a bain-marie and pour it over the cold cheesecake. Level it and return to the fridge to set.
Carefully remove from the pan, place on a serving plate and decorate with crumbled cookies.
Tip
You can make the cheesecake without using gelatin, but I recommend transferring it to the freezer for 2 hours before serving so that it is not too soft when cut and the slice holds together.
Storage
In the refrigerator:
Covered with cling film or stored in an airtight container, it keeps for 3–4 days. It’s best to keep it at a constant temperature of about 39°F.
