Description
A creamy, decadent cheesecake with a crunchy Lotus speculoos cookie crust, perfect for any occasion.
Ingredients
Scale
- 200g Lotus Biscoff cookies
- 100g unsalted butter, melted
- 500g cream cheese, softened
- 150g powdered sugar
- 250ml heavy whipping cream
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
- Optional: extra Lotus cookies for garnish
Instructions
- Preheat your oven to 175°C (350°F).
- Crush the Lotus Biscoff cookies into fine crumbs.
- Combine the cookie crumbs with the melted butter in a mixing bowl.
- Press this mixture firmly into the bottom of a springform pan to create your crust.
- Bake for 8-10 minutes until golden brown. Let it cool.
- Beat the cream cheese and powdered sugar together until smooth.
- Pour in the heavy whipping cream, vanilla extract, and ground cinnamon. Mix until thickened.
- Pour this mixture over the chilled crust and smooth it out.
- Cover with plastic wrap and chill in the fridge for at least 4 hours.
- Remove the sides of the springform pan, garnish, slice, and serve.
Notes
Serve with caramel sauce, fresh berries, or a scoop of vanilla ice cream for an extra treat.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 25g
- Sodium: 350mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 70mg
Keywords: cheesecake, dessert, Lotus, speculoos, no-bake, creamy