Welcome to Type A Airlines! On this flight, we will be enjoying the delicious No Bake Cookie Butter Cheesecake.
Made from the famous Lotus Biscoff cookies you receive on flights, this delicious cheesecake will make you the life of the party!
You can find the recipe below:
No Bake Cookie Butter Cheesecake
- 1 250g package Lotus Biscoff cookies
- 5 Tbsp unsalted butter melted
- 2 8 oz blocks cream cheese softened
- 1 Cup powdered sugar
- 2 Tbsp lime juice
- 3/4 Cup Biscoff Spread
- 1.5 Cups heavy whipping cream
- 1 Tsp vanilla extract
- 1/2 Cup Biscoff Spread
- Grease and line the bottom and sides of an 8” or 9” springform round cake pan with baking paper.
- Crush the lotus biscoff cookies in a food processor or a ziplock bag with a rolling pin until they are a fine crumb. Add melted butter to the cookie crumbs and mix until they are coated well and resemble wet sand.
- Pour the cookie mixture into the spring form cake pan and spread it out evenly. Press it down firmly using the bottom of a glass. The crust is ready. Pop it in the fridge for one hour to set completely or in the freezer for 15-30 minutes while you prepare the cheesecake filling.
- Chill the mixing bowl and beater attachment in the fridge for 30 minutes. Pour the whipping cream (chilled) into the chilled bowl, add in half of the icing sugar then beat it at medium speed until stiff peak forms (it will take approximately 2-3 minutes). Avoid over beating otherwise it will turn into butter. Set aside.
- Take another large mixing bowl, add the softened cream cheese (should be at room temperature) and lime juice, beat it for a minute then add vanilla extract, icing sugar and biscoff spread then beat again until it becomes smooth and fluffy (approximately 2 minutes). Microwave the biscoff spread just for 10 seconds to melt it a little bit before mixing it into the cream cheese mixture.In the video, I use a lemon. However, I found that the lime cuts the tangyness of the cream cheese a lot better.
- Fold the chilled whipped cream into the cream cheese mixture in two additions. Fold it gently with a spatula to avoid the deflating of the filling.
- Spread the mixture evenly onto the cookie crust. Smooth it out with an offset spatula or bench scraper.
- Tap a few times on the counter, cover with plastic wrap and refrigerate for at least 8-10 hours or overnight (preferably).
- In a microwave-safe bowl, add biscoff spread and microwave for 25-30 seconds, mix well with a spoon and pour over the cheesecake, spread evenly with a spoon and pop in the freezer for 15-20 minutes to set the top.
- Sprinkle some crushed cookies over the top and add a few extra whole ones on top.
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