Use handmade speculaas cookies or Lotus Biscoff cookies for the cookies.
Lotus Biscoff spread, which is similar to Nutella and other sweet spreads, is what we used for the cookie butter.
For the recipe, use granulated sugar; however, for the caramel, use brown sugar.
The Lotus Biscoff Cheesecake Recipe
To make the cookie casserole, crush the cookies and combine them with the butter. Squish it into the pan so it’s flat. In a medium bowl, combine the cream cheese, cookie butter, and vanilla essence. Stir to combine.
Combine with the whipped cream. Pour over the bottom and put in the fridge. Get the caramel coating ready by heating all the ingredients until they turn into a caramel.
Advice on how to whip up a no-bake Lotus Biscoff ice cream
Make sure to let the ingredients come to room temperature first. The cheesecake will become silky and creamy after this.
Unlike cheesecakes made in the oven, this one doesn’t need baking to stay together. Overly rapid cooling is a common cause of cracked baked cheesecake.
Mini Biscoff cheesecakes may be baked in muffin tins for a delightful treat. Make many smaller cheesecakes using the recipe as directed.
Tips for preserving Lotus Biscoff cheesecake
The Biscoff cheesecake, when kept in an airtight container, has a five-day shelf life in the fridge. An alternative is to put it in the freezer (in a sealed container). Who needs to thaw it before serving it?
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