The Best Lotus Biscoff Cheesecake Recipe Ever
Make the ultimate Lotus Biscoff Cheesecake Recipe today—easy, creamy, and irresistible! Perfect dessert for any occasion.
Ingredients
For the Biscoff Cookie Crust:
- 300 g about 30 Lotus Biscoff cookies — the star of the show; use original, not caramelized spread
- 100 g 7 tablespoons unsalted butter, melted — binds the crust together beautifully
- Pinch of fine sea salt — enhances the caramelized cookie flavor
For the Cheesecake Filling:
- 600 g 21 oz full-fat cream cheese, softened — Philadelphia or similar brand works best; substitution: dairy-free cream cheese for a vegan version
- 200 g ¾ cup Biscoff cookie spread (smooth) — the secret weapon for deep, spiced flavor
- 100 g ½ cup powdered sugar, sifted — adjust to taste; substitution: coconut sugar for a less refined option
- 300 ml 1¼ cups heavy whipping cream, cold — must be cold for proper whipping; substitution: coconut cream for dairy-free
- 1 teaspoon pure vanilla extract — rounds out the flavor profile
- 1 tablespoon fresh lemon juice — adds a subtle tang that balances sweetness
For the Topping:
- 150 g ½ cup Biscoff cookie spread, warmed — for drizzling over the top
- 6 –8 whole Biscoff cookies — for decoration
- Optional: crushed Biscoff cookies — for extra crunch and visual appeal