Biscoff Lotus Cheesecake No-Bake Style

Ingredients:

250 grams Lotus Biscoff biscuits (crushed)
100 grams unsalted butter (melted)
500 grams cream cheese (softened)
100 grams powdered sugar
1 teaspoon vanilla extract
200 ml heavy whipping cream (cold)
150 grams Lotus Biscoff spread (for the filling)
100 grams Lotus Biscoff spread (for topping)
Extra Lotus biscuits for decoration (optional)

Preparation:

Begin by preparing the crust. In a bowl, mix the crushed Biscoff biscuits with the melted butter until the mixture resembles wet sand. Press this mixture firmly into the bottom of a springform pan and flatten it evenly using the back of a spoon or the bottom of a glass. Place the crust in the refrigerator while you prepare the filling. In a large mixing bowl, beat the cream cheese with powdered sugar and vanilla extract until smooth and creamy. Add the Biscoff spread (150 grams) and mix until fully combined. In a separate bowl, whip the cold heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until smooth. Pour the filling over the chilled crust and spread it evenly. Refrigerate for at least 6 hours, or preferably overnight, until set. Before serving, melt the remaining Biscoff spread slightly and pour it over the top of the cheesecake. Smooth it out gently, then decorate with crushed or whole Biscoff biscuits as desired. Keep the cheesecake refrigerated until ready to serve.