Lotus Biscoff Cheesecake (No-Bake)

With a crunchy biscuit foundation, a smooth, spiced caramel cream cheese filling, and a glossy Biscoff topping, this Lotus Biscoff Cheesecake is a delightful, no-bake treat.  It's easy to prepare, doesn't require an oven, and is sure to wow every visitor!

Ingredients:
For the Crust:
300g Lotus Biscoff biscuits (crushed)
100g unsalted butter (melted)

For the Filling:
500g cream cheese (room temperature)
100g powdered sugar
200g Lotus Biscoff spread (creamy)
300ml heavy cream (whipped)
1 tsp vanilla extract

For the Topping:
100g Lotus Biscoff spread (melted)
Crushed Biscoff biscuits (for garnish)

Required Utensils: 
20cm springform pan
Food processor (or biscuit-crushing rolling pin)
Bowls for mixing
Electric mixer
A spatula
Scales and measuring cups

Total Preparation Time: 
30 minutes plus 4 hours for cooling
Ten servings

Directions:
Make the Crust: Using a rolling pin or food processor, crush Biscoff biscuits into tiny crumbs.  Add melted butter and stir until incorporated.  Chill for 15 minutes after pressing firmly into a springform pan.

Prepare the filling for the cheesecake:
Blend vanilla extract, powdered sugar, and cream cheese until smooth.  Gently fold in whipped cream.  Stir in Biscoff spread until well combined.  Smooth the top after pouring over the crust.

Put the topping on:
After 20 seconds in the microwave, warm the Biscoff spread and spread it over the cheesecake.  To create a marbled look, swirl with a knife.  Top with crushed Biscoff biscuits.

To serve:
Chill in the refrigerator for at least four hours, or overnight for optimal effects.  Before removing the springform pan, trim the edges using a knife.

Nutritional Information (Per Serving):
Calories: 420
Carbs: 38g
Protein: 4g
Fat: 28g
Fiber: 1g
Sugar: 25g
Approximate values; may vary based on ingredient brands.

Last Tip: 
Pro Tip: Before combining with butter, lightly toast the Biscoff biscuit crumbs for added crunch!