🛒 Ingredients
Crust:
250 g Biscoff (Lotus) biscuits
100 g melted butter
Filling:
400 g cream cheese (room temperature)
1 cup (240 ml) heavy cream (cold)
½ cup powdered sugar
½ cup Biscoff spread (melted slightly)
1 tsp vanilla extract
Topping:
¾ cup Biscoff spread (melted)
OR
Thick caramel sauce
Extra Biscoff biscuits for decoration
👩🍳 Instructions
1️⃣ Make the Crust
Crush the biscuits into fine crumbs.
Mix with melted butter until combined.
Press firmly into the bottom of a springform pan.
Arrange whole biscuits around the edge (like in the picture).
Chill in the fridge for 30 minutes.
2️⃣ Make the Filling
In a bowl, beat cream cheese and powdered sugar until smooth.
Add vanilla and melted Biscoff spread. Mix well.
In another bowl, whip heavy cream until stiff peaks form.
Gently fold whipped cream into cream cheese mixture.
3️⃣ Assemble
Spread the filling evenly over the chilled crust.
Smooth the top with a spoon or spatula.
Refrigerate at least 4 hours (overnight is best).
4️⃣ Add the Topping
Pour melted Biscoff spread or caramel over the top.
Spread gently for a smooth finish.
Chill 30 minutes before slicing.
🍰 Tips
For clean slices, dip your knife in warm water and wipe between cuts.
Keep refrigerated.
You can freeze it for 1 hour before serving for extra clean layers.