Cheesecake Hack 🍰❄️

Ingredients

• 200 g Graham Crackers (crushed fine; can be processed in a food processor or placed in a zip‑lock bag and rolled)
• 100 g Unsalted Butter (melted)
• 400 g Philadelphia Cream Cheese (softened to room temperature for easy mixing)
• 100 g Powdered Sugar (sifted)
• 200 ml Heavy Whipping Cream (whipped to soft peaks)
• 150 g Fresh Strawberries (pureed; can substitute with strawberry jam or preserves)
• 50 g Lotus Biscoff Spread (liquid Biscoff spread; drizzle on top)
• 1 tsp Vanilla Extract (optional, for extra aroma)
• 1 pinch Salt (enhances flavor)

Instructions

1. Crush the Graham Crackers

   Place the graham crackers in a food processor and pulse until fine crumbs form. If you don’t have a processor, put the crackers in a zip‑lock bag and crush with a rolling pin.

   Time: PT5M

2. Combine Crumbs with Melted Butter

   Transfer the crumbs to a mixing bowl, add the melted butter, and stir until the mixture looks like wet sand.

   Time: PT5M

3. Press the Crust into the Pan

   Evenly press the crumb‑butter mixture into the bottom of an 8‑inch springform pan, creating a compact layer about ½‑inch thick.

   Time: PT5M

4. Whip the Heavy Cream

   In a clean bowl, whip the heavy cream to soft peaks using a hand mixer or whisk.

   Time: PT5M

5. Beat Cream Cheese and Powdered Sugar

   In another bowl, beat the softened cream cheese with powdered sugar, vanilla extract, and a pinch of salt until smooth and creamy.

   Time: PT5M

6. Fold in Whipped Cream and Strawberry Puree

   Gently fold the whipped cream into the cream cheese mixture, then add the strawberry puree (or jam) and fold until just combined.

   Time: PT5M

7. Assemble the Cheesecake

   Spread the strawberry‑cream cheese filling over the chilled crust, smoothing the top with a spatula.

   Time: PT5M

8. Drizzle Lotus Biscoff Spread

   Warm the Lotus Biscoff spread slightly (microwave 10‑15 seconds) and drizzle it over the top of the cheesecake in a decorative pattern.

   Time: PT2M

9. Chill Overnight

   Cover the pan with plastic wrap and refrigerate for at least 4 hours, preferably overnight, until the filling is set.

   Time: PT4H

Nutrition Facts

Calories

350

Protein

5 g

Carbohydrates

30 g

Fat

22 g

Fiber

1 g