Ingredients
Method
Step 1: Make the Crust
- Blitz the Biscoff cookies in a food processor until they become fine crumbs. (No processor? Pop them in a zip-top bag and crush with a rolling pin!). Mix the crumbs with the melted butter until it looks like wet sand.250 g about 25-30 Lotus Biscoff cookies, 100 g 7 tbsp unsalted butter, melted
Step 2: Press it In
- Firmly press this mixture into the bottom of an 8-inch springform pan. Use the bottom of a glass to get it really tight and even. Pop this in the fridge while you make the filling.
Step 3: Start the Filling
- In a large bowl, beat the room-temperature cream cheese with a hand mixer until it's completely smooth and lump-free. This is the secret to a silky filling! Beat in the powdered sugar and the entire jar of Biscoff spread until it's all one gorgeous, creamy mixture.500 g 2 blocks full-fat cream cheese, at room temperature, 150 g ¾ cup powdered sugar, sifted, 250 g 1 cup Lotus Biscoff Cookie Butter (the spread)
Step 4: Whip the Cream
- In a separate, clean bowl, whip the cold heavy cream until it forms stiff peaks. Don't overdo it, or it'll become buttery!300 ml 1 ¼ cups heavy cream (double cream), cold
Step 5: Combine Gently
- Now, gently fold the whipped cream into the Biscoff cream cheese mixture. Be patient and use a spatula, folding in a figure-eight motion until no white streaks remain. You want to keep all that air in there to make it light.
Step 6: Chill Out
- Take your crust out of the fridge. Pour the filling on top and smooth out the top. For a fancy finish, dot with whole cookies and a drizzle of melted Biscoff spread. Cover with plastic wrap and refrigerate for at least 6 hours, but overnight is truly best.6-8 whole Biscoff cookies, 2 tbsp melted Biscoff spread, A pinch of crushed cookies
Notes
- For a stronger Biscoff kick: Add an extra tablespoon of the spread to the filling! You can also add a teaspoon of vanilla extract to the cream cheese mixture for extra depth.