Description
A creamy and indulgent dessert featuring Lotus Biscoff cookie crumbs and rich cream cheese filling.
Ingredients
Scale
- 3 cups Lotus Biscoff cookie crumbs (300 g)
- 8 tbsp unsalted butter, melted (113 g)
- 16 oz cream cheese, softened (454 g)
- 1 cup powdered sugar (120 g)
- 1 tsp vanilla extract
- 2 cups heavy whipping cream (480 ml)
- 1 cup Lotus Biscoff cookie spread (280 g)
- 2 tbsp heavy cream (for drizzle)
- 1/2 cup extra Biscoff cookie crumbs for topping
Instructions
- Combine 3 cups of Biscoff cookie crumbs with the melted butter until evenly coated. Press the mixture firmly into the bottom of a 9×13-inch dish to form a thick cookie crust. Place the dish in the refrigerator while preparing the filling.
- Beat the cream cheese in a large mixing bowl until smooth and creamy. Add the powdered sugar and vanilla extract, then beat until light and fluffy.
- Whip the heavy cream in a separate bowl to stiff peaks. Gently fold the whipped cream into the cream cheese mixture until smooth and airy.
- Spread the filling evenly over the chilled Biscoff crust, creating a thick bakery-style layer. Refrigerate for at least 240 minutes, or until fully set.
- Warm the Lotus Biscoff spread with 2 tablespoons of heavy cream until smooth and pourable. Drizzle the melted Biscoff spread across the top of the dessert.
- Sprinkle generously with extra Biscoff cookie crumbs around the edges and over the center. Chill for another 20 minutes before slicing into thick squares. Serve cold and enjoy.
Notes
For an even better flavor, chill overnight before serving.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Chilling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 20g
- Sodium: 300mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 60mg
Keywords: Lotus Biscoff, dessert, creamy, cheesecake, cookie crumbs