No-Bake Lotus Biscoff Cheesecake

Name: No-Bake Lotus Biscoff Cheesecake
Total time: 600 min
Ingredients: Lotus Biscoff Cookies (or biscuits); Lotus Biscoff Spread: I used a smooth biscoff spread to get a smooth texture.; Unsalted butter (melted): Use unsalted and good-quality butter. It is used to set the base.; Cream cheese: Always use full-fat cream cheese for this recipe as if you use low-fat cream cheese it will not set up properly. I used Philadelphia cream cheese (original).; Icing sugar/powdered sugar: Sifted. It sweetens the cheesecake and also gives a hold to it.; Lemon juice: Always use fresh lemon juice. A little bit of lemon is used to, balance the sweetness of the biscoff spread and it plays a very important role to set up the cheesecake beautifully.

www.kaotickrunch.com

This biscoff cheesecake has a crunchy, buttery biscoff cookie crust with light, creamy biscoff filling, topped with delicious biscoff spread and sprinkled with some lotus cookies. No-bake, no...

View full recipe on www.kaotickrunch.com

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Ingredients

Lotus Biscoff Cookies (or biscuits)
Lotus Biscoff Spread: I used a smooth biscoff spread to get a smooth texture.
Unsalted butter (melted): Use unsalted and good-quality butter. It is used to set the base.
Cream cheese: Always use full-fat cream cheese for this recipe as if you use low-fat cream cheese it will not set up properly. I used Philadelphia cream cheese (original).
Icing sugar/powdered sugar: Sifted. It sweetens the cheesecake and also gives a hold to it.
Lemon juice: Always use fresh lemon juice. A little bit of lemon is used to, balance the sweetness of the biscoff spread and it plays a very important role to set up the cheesecake beautifully.