No-Bake Cheesecake with Lotus Biscoff Crust

This is the perfect no-bake cheesecake recipe. Not just because its light and smooth but because we also using Lotus Biscoff biscuits for the crust.

https://youtu.be/6sFCEIN4ZN0

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No-Bake Cheesecake with Lotus Biscoff Crust

Yield: 10-12

Author: Traditional, but not

Prep time: 30 MinInactive time: 12 HourTotal time: 12 H & 30 M

Ingredients

• 500 g Biscoff cookies, crumb (2 packets Lotus Biscoff cookies)
• 70 g packed light or dark brown sugar
• 225 g unsalted butter, melted
• pinch of salt
• 300 ml whipping cream
• 680 g full-fat cream cheese, softened to room temperature
• 100 g granulated sugar
• 15 g confectioners’ sugar
• 60 g creme fraiche or sour cream, at room temperature
• 2 tsp lemon juice
• seeds of 2 vanilla bean (or extract)

Instructions

1. To make the crust stir the crust ingredients together and pour into a 25 cm springform pan. Pack in very tightly into the bottom and up the sides by using the bottom of a cup - the tighter it’s packed, the less likely it will fall apart when cutting the cheesecake. Freeze for 10 – 15 minutes while you prepare the filling.
2. To make the filling use a stand mixer (or hand mixer) fitted with a whisk attachment, whip the cold heavy cream into stiff peaks on medium-high speed, about 4–5 minutes and set aside.
3. Using a stand mixer (or hand mixer) fitted with a whisk or paddle attachment, beat the cream cheese and granulated sugar together on medium speed until smooth. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add the confectioners’ sugar, creme fraiche, lemon juice, and vanilla bean. Beat for 2 – 3 minutes on medium-high speed until smooth and combined.
4. Fold the whipped cream into the cheesecake filling very gentle with a rubber spatula until combined. Combine slowly to not deflate all the air in the whipped cream.
5. Remove crust from the freezer and spread filling into crust. Then cover tightly with plastic wrap and refrigerate over night up to 2 days.
6. Use a knife to loosen the chilled cheesecake from the rim of the springform pan if needed, then remove the rim. Using a clean sharp knife, cut into slices for serving.