Decorate your table with a delicious Lotus Biscoff Cheesecake and watch it quickly disappear a slice at a time. Serve as a dessert or with a cup of coffee, and enjoy the atmosphere created by this sweet rich and decadent dessert treat. The cream is smooth with a layer of cookie flaovered excellence that create a combination of sweet satisfaction, that will send a pulse of excitement throughout your body, as you take the first cheesecake biscoff cookie flavored bite. This dish keeps well when refrigerated and keeps the table looking fancy with an elegant visual appeal. Everyones will drool anticipation as this dish makes it way to the center of the table.
Watch the video and follow the easy instructions below to add this sophisticated dessert to your home menu selections. Like and share this video if you have a cheese cake lover that is looking for a sweet and easy to make treat. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Try this recipe for a creamy sweet rich elegant cheesecake that is perfectly topped with the lovely flavor of a biscoff that everyone will enjoy. Thanks for stopping by and see you again real soon!
Please follow Facebook, Instagram, Twitter , Pinterest, or subscribe to my YouTube channel.
Place the Lotus Biscoff cookies in a food processor/blender and pulse until becomes fine crumbs. Add the melted butter to the food processor and pulse until the crumbs are moist. Place the biscoff crumbs mixture in the pan, firmly press until in the shape of the pan bottom (a measuring cup works well to help create an level layer). Place the springform pan in the freezer for at least 30 minutes.
Cheesecake
In bowl: beat/mix cream cheese until smooth. Add powdered sugar, vanilla extract and Lotus biscoff butter spread. Beat until smooth and set aside.
In a separate bowl: add heavy whipping cream. Whisk until the cream has thickened and stiff peaks form.
Add half of the whipped heavy cream to the cream cheese mixture. Gently fold them together with a spatula and mix until well combined. Add the rest of the heavy cream to the cheesecake batter and mix well.
Remove the crust from the freezer. Transfer the cheesecake filling to the pan atop of the crumb layer. Gently spread the filling to form an even layer. Cover and refrigerate for at 8 hours.
Melt Biscoff Butter Cookie Spread in the microwave (30 seconds interments).
Assemble
Remove cheesecake from the refrigerator. Pour melted biscoff spread over the top of the cheesecake layer. Use a spoon to spread or gently tilt the pan to even out the cookie butter.
Sprinkle the cookie crumbs around the edges. Refrigerate for another 30 minutes.
Serve
Enjoy!
Recent Posts
Be sure to follow me on Facebook, Instagram, Twitter, Pinterest, YouTube or subscribe to the blog for emails and receive free EatFoodlicious recipes daily.
Share on social media
Lotus Biscoff Cheesecake
Equipment
- 8" springform pan
Ingredients
Cheesecake
- 16 oz cream cheese room temperature & softened
- 1 ¼ cup heavy whipping cream
- 1 cup biscoff butter spread
- ⅓ cup confectioner sugar/ powdered sugar
- ½ tsp vanilla extract
Topping
- ⅔ cup biscoff butter spread
- ½ cup Lotus Biscoff Cookies Crumbs Optional
Instructions
Crust
- Use transparent cake roll or coat the sides of the 8" springform pan with a cooking spray and line the bottom with parchment paper.
- Place the Lotus Biscoff cookies in a food processor/blender and pulse until becomes fine crumbs. Add the melted butter to the food processor and pulse until the crumbs are moist.
- Place the biscoff crumbs mixture in the pan, firmly press until in the shape of the pan bottom (a measuring cup works well to help create an level layer). Place the springform pan in the freezer for at least 30 minutes.
Cheesecake
- In bowl: beat/mix cream cheese until smooth. Add powdered sugar, vanilla extract and Lotus biscoff butter spread. Beat until smooth and set aside.
- In a separate bowl: add heavy whipping cream. Whisk until the cream has thickened and stiff peaks form.
- Add half of the whipped heavy cream to the cream cheese mixture. Gently fold them together with a spatula and mix until well combined. Add the rest of the heavy cream to the cheesecake batter and mix well.
- Remove the crust from the freezer. Transfer the cheesecake filling to the pan atop of the crumb layer. Gently spread the filling to form an even layer. Cover and refrigerate for at 8 hours.
Toppings
- Place the Lotus Biscoff cookies in a food processor/blender and pulse until crumble. Set aside until ready to use.
- Melt Biscoff Butter Cookie Spread in the microwave (30 seconds interments).
Assemble
- Remove cheesecake from the refrigerator. Pour melted biscoff spread over the top of the cheesecake layer. Use a spoon to spread or gently tilt the pan to even out the cookie butter. Sprinkle the cookie crumbs around the edges. Refrigerate for another 30 minutes.
Serve and enjoy!
Video
Dessert Recipes
Baked Good Recipes
