Introduction: Indulge in a slice of sheer bliss with our decadent Lotus Biscoff Cheesecake. This exquisite dessert combines the rich creaminess of cheesecake with the irresistible crunch of Lotus Biscoff cookies, creating a symphony of flavors and textures that will leave you craving more. Whether you’re celebrating a special occasion or simply treating yourself to a moment of pure delight, our recipe promises to elevate your dessert experience to new heights. Join us as we embark on a journey of culinary perfection and discover the magic of Lotus Biscoff Cheesecake.

Ingredients: For the Crust:

  • 2 cups Lotus Biscoff cookie crumbs (about 20 cookies)
  • 1/4 cup vegan butter, melted

For the Cheesecake Filling:

  • 24 ounces vegan cream cheese, softened
  • 1 cup granulated sugar
  • 1/4 cup cornstarch
  • 1 cup vegan sour cream
  • 1/4 cup plant-based milk
  • 1 teaspoon vanilla extract
  • 1/4 cup Lotus Biscoff spread

For the Topping:

  • Lotus Biscoff cookies, for decoration
  • Vegan whipped cream, for garnish (optional)

Instructions:

  1. Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
  2. In a food processor, pulse the Lotus Biscoff cookies until they form fine crumbs. Alternatively, place the cookies in a plastic bag and crush them with a rolling pin.
  3. In a mixing bowl, combine the Lotus Biscoff cookie crumbs with the melted vegan butter. Stir until the crumbs are evenly coated.
  4. Press the cookie mixture into the bottom of the prepared springform pan, using the back of a spoon or a flat-bottomed glass to create an even layer. Bake the crust in the preheated oven for 10 minutes, then remove it from the oven and set it aside to cool.
  5. While the crust is cooling, prepare the cheesecake filling. In a large mixing bowl, beat the softened vegan cream cheese until smooth and creamy.
  6. Add the granulated sugar and cornstarch to the cream cheese, and beat until well combined and smooth.
  7. Add the vegan sour cream, plant-based milk, and vanilla extract to the cream cheese mixture. Beat until smooth and creamy, scraping down the sides of the bowl as needed.
  8. Gently fold in the Lotus Biscoff spread until evenly distributed throughout the cheesecake filling.
  9. Pour the cheesecake filling over the cooled crust in the springform pan, spreading it into an even layer with a spatula.
  10. Tap the pan gently on the counter to release any air bubbles in the cheesecake filling.
  11. Bake the cheesecake in the preheated oven for 45-50 minutes, or until the edges are set and the center is slightly jiggly.
  12. Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour to cool gradually.
  13. After 1 hour, remove the cheesecake from the oven and transfer it to a wire rack to cool completely. Once cooled, cover the cheesecake with plastic wrap and refrigerate for at least 4 hours or overnight to set.
  14. Before serving, decorate the top of the cheesecake with Lotus Biscoff cookies and vegan whipped cream, if desired.

Introduction: Indulge in a slice of sheer bliss with our decadent Lotus Biscoff Cheesecake. This exquisite dessert combines the rich creaminess of cheesecake with the irresistible crunch of Lotus Biscoff cookies, creating a symphony of flavors and textures that will leave you craving more. Whether you’re celebrating a special occasion or simply treating yourself to a moment of pure delight, our recipe promises to elevate your dessert experience to new heights. Join us as we embark on a journey of culinary perfection and discover the magic of Lotus Biscoff Cheesecake.

Ingredients: For the Crust:

  • 2 cups Lotus Biscoff cookie crumbs (about 20 cookies)
  • 1/4 cup vegan butter, melted

For the Cheesecake Filling:

  • 24 ounces vegan cream cheese, softened
  • 1 cup granulated sugar
  • 1/4 cup cornstarch
  • 1 cup vegan sour cream
  • 1/4 cup plant-based milk
  • 1 teaspoon vanilla extract
  • 1/4 cup Lotus Biscoff spread

For the Topping:

  • Lotus Biscoff cookies, for decoration
  • Vegan whipped cream, for garnish (optional)

Instructions:

  1. Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
  2. In a food processor, pulse the Lotus Biscoff cookies until they form fine crumbs. Alternatively, place the cookies in a plastic bag and crush them with a rolling pin.
  3. In a mixing bowl, combine the Lotus Biscoff cookie crumbs with the melted vegan butter. Stir until the crumbs are evenly coated.
  4. Press the cookie mixture into the bottom of the prepared springform pan, using the back of a spoon or a flat-bottomed glass to create an even layer. Bake the crust in the preheated oven for 10 minutes, then remove it from the oven and set it aside to cool.
  5. While the crust is cooling, prepare the cheesecake filling. In a large mixing bowl, beat the softened vegan cream cheese until smooth and creamy.
  6. Add the granulated sugar and cornstarch to the cream cheese, and beat until well combined and smooth.
  7. Add the vegan sour cream, plant-based milk, and vanilla extract to the cream cheese mixture. Beat until smooth and creamy, scraping down the sides of the bowl as needed.
  8. Gently fold in the Lotus Biscoff spread until evenly distributed throughout the cheesecake filling.
  9. Pour the cheesecake filling over the cooled crust in the springform pan, spreading it into an even layer with a spatula.
  10. Tap the pan gently on the counter to release any air bubbles in the cheesecake filling.
  11. Bake the cheesecake in the preheated oven for 45-50 minutes, or until the edges are set and the center is slightly jiggly.
  12. Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour to cool gradually.
  13. After 1 hour, remove the cheesecake from the oven and transfer it to a wire rack to cool completely. Once cooled, cover the cheesecake with plastic wrap and refrigerate for at least 4 hours or overnight to set.
  14. Before serving, decorate the top of the cheesecake with Lotus Biscoff cookies and vegan whipped cream, if desired.

Nutritional Information (per serving – 1 slice):

  • Calories: 450
  • Total Fat: 28g
  • Saturated Fat: 13g
  • Cholesterol: 0mg
  • Sodium: 280mg
  • Total Carbohydrates: 45g
  • Dietary Fiber: 1g
  • Sugars: 32g
  • Protein: 5g

Smart Weight Watchers (WW) Points: 10 points per serving

Conclusion: Savor the sublime indulgence of our Lotus Biscoff Cheesecake, where velvety smoothness meets irresistible crunch in every blissful bite. Crafted with care and passion, this decadent dessert is a testament to the artistry of vegan baking. Whether shared with loved ones or savored in solitude, our cheesecake promises to captivate your senses and leave a lasting impression. With detailed instructions and expert tips, you can recreate this culinary masterpiece in your own kitchen and experience the magic of Lotus Biscoff Cheesecake firsthand. Treat yourself to a slice of perfection and immerse yourself in the ultimate dessert experience.