No-Bake Lotus Biscoff Cheesecake. Easy and Yummy! 🤩

Ingredients

• 1.5 cups Graham Cracker Crumbs (finely crushed)
• 6 tablespoons Unsalted Butter (melted)
• 16 ounces Cream Cheese (softened to room temperature)
• 0.75 cup Granulated Sugar
• 1 teaspoon Vanilla Extract (pure vanilla)
• 1.5 cups Heavy Whipping Cream (cold, for whipping)
• 2 tablespoons Powdered Sugar (for sweetening whipped cream)

Instructions

1. Prepare Crust

   Place graham cracker crumbs in a food processor and pulse until fine. Add melted butter and pulse a few more times until the mixture resembles wet sand.

   Time: PT5M

2. Form Crust in Pan

   Press the crumb‑butter mixture firmly into the bottom of the springform pan, creating an even layer. Chill the crust while you prepare the filling.

   Time: PT5M

3. Mix Cream Cheese Base

   In a large mixing bowl, beat the softened cream cheese with granulated sugar and vanilla extract until smooth and creamy, about 2 minutes.

   Time: PT2M

4. Whip Cream

   In a separate bowl, whip the cold heavy cream with powdered sugar until stiff peaks form (about 3‑4 minutes).

   Time: PT4M

5. Fold Whipped Cream into Cream Cheese

   Gently fold the whipped cream into the cream‑cheese mixture using a spatula until fully incorporated, being careful not to deflate the cream.

   Time: PT3M

6. Assemble Cheesecake

   Pour the filling over the chilled crust, smoothing the top with a spatula. Tap the pan lightly on the counter to release any air bubbles.

   Time: PT3M

7. Chill to Set

   Cover the pan with plastic wrap and refrigerate for at least 2 hours, or until firm.

   Time: PT2H0M

   Temperature: 4°C

8. Serve

   Run a thin knife around the edge, release the springform, slice with a warm knife, and enjoy immediately.

   Time: PT5M

Nutrition Facts

Calories

350

Protein

6g

Carbohydrates

28g

Fat

22g

Fiber

0g