No gelatin, no eggs and no oven needed for this recipe. The most delicious lotus biscoff cheesecake recipe. It is super easy and very tasty. Even if you don’t usually like speculoos, this is a must try!
The perfect cake for beginners, that anyone can make at home since you don’t even need to bake it. The cake has a cookie crumb layer, is topped with a cheesecake cream and covered with Lotus Biscoff cookie butter. You really should give it a try, you’ll love it!
First crumble the 250 g of lotus biscoffs and mix them with the melted butter. Fill this mixture into a 28 cm ⌀ springform pan. You can also use a 26 cm ⌀ one with this quantity. Press the crumbs gently with a spoon and let chill in fridge.
For the cream, mix cream cheese, powdered sugar, 200 g of the lotus spread and chopped almonds. Then whip the whipping cream, with cocoa and „whip it“ in a separated bowl. Combine the two creams and spread it on the prepared and cooled cake crust.
Melt the remaining 200 g of the lotus spread so it gets liquid. With 3/4 of it you cover the cake. (Leave the springform pan ring still closed.)
Six lotus biscoffs for the decoration, are split obliquely on two and placed on the cake. The other two biscoffs are crumbled and scattered in the middle of the cake. With the spread which was left aside, you can make a drip around the cake. (Check the recipe video above to see how i have done that.) Serve the cake and enjoy…
Chilled in the fridge overnight, the speculoos cake tastes even better.