Lotus Biscoff cheesecake.

Certainly! A Lotus Biscoff cheesecake is a delightful dessert that combines the caramelized flavor of Biscoff cookies with the creamy texture of cheesecake. Here’s a simple no-bake Lotus Biscoff cheesecake recipe for you:

Ingredients:

For the crust:

• 250g (8.8oz) Lotus Biscoff cookies (or similar caramelized biscuits)
• 100g (3.5oz) unsalted butter, melted

For the cheesecake filling:

• 500g (17.6oz) cream cheese, softened at room temperature
• 100g (3.5oz) granulated sugar
• 2 tsp vanilla extract
• 300ml (10.1fl oz) heavy whipping cream
• 250g (8.8oz) Lotus Biscoff spread (or similar cookie butter spread)

For the topping (optional):

• Additional whipped cream
• Crushed Biscoff cookies
• Melted Biscoff spread to drizzle

Instructions:

1. Prepare the crust:
   1. Crush the Biscoff cookies in a food processor until they turn into fine crumbs.
   2. Add the melted butter to the cookie crumbs and mix until well combined.
   3. Press the mixture into the bottom of a 9-inch springform pan or similar-sized pie dish, creating an even layer. Place in the refrigerator to set while you make the filling.
2. Prepare the cheesecake filling:
   1. In a large mixing bowl, beat the cream cheese until smooth and creamy using an electric mixer.
   2. Add the sugar and vanilla extract to the cream cheese and mix until well combined.
   3. In a separate bowl, whip the heavy whipping cream until stiff peaks form.
   4. Gently fold the whipped cream into the cream cheese mixture.
   5. Warm up the Biscoff spread for a few seconds in the microwave or over a double boiler to make it a bit more fluid. Then fold it into the cream cheese mixture until well combined.
3. Assemble the cheesecake:
   1. Pour the Biscoff cheesecake filling over the set crust in the pan.
   2. Smooth the top with a spatula or the back of a spoon.
   3. Place the cheesecake in the refrigerator and allow it to set for at least 4-6 hours, or overnight for best results.
4. For the topping (optional):
   1. Before serving, top with additional whipped cream, crushed Biscoff cookies, and a drizzle of melted Biscoff spread if desired.
5. Serve and enjoy!
   • When you’re ready to serve, run a thin knife around the edge of the pan before releasing the springform. Slice and enjoy your delicious Lotus Biscoff cheesecake!

Note: If you’d like a firmer cheesecake, you can add a packet of gelatin (dissolved in a bit of water) to the cheesecake mixture before setting in the refrigerator.