Lotus Biscoff Pie
Creamy no bake Lotus Biscoff pie with a cookie crumb crust and cookie butter cheesecake filling
PRINT PINServings 10
INGREDIENTS
Biscoff Crust
- 2 cups Biscoff cookie crumbs
- 6 tbsp unsalted butter melted
- 1 tbsp granulated sugar
- pinch of salt.
Biscoff Filling
- 16 oz cream cheese softened
- 1 cup Lotus Biscoff spread smooth
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1 cup heavy cream cold.
Topping
- 1 cup Lotus Biscoff spread melted
- whipped cream for serving
- Biscoff cookies crushed for garnish.
INSTRUCTIONS
Make the Crust
- Heat oven to 350 F
- mix Biscoff cookie crumbs with melted butter sugar and salt until evenly moistened
- press firmly into a 9 inch pie dish across the bottom and up the sides
- bake 8 to 10 minutes then cool completely.
Make the Filling
- Beat cream cheese until smooth
- beat in Biscoff spread powdered sugar and vanilla until fully combined and fluffy
- whip heavy cream to stiff peaks in a separate bowl
- fold whipped cream into the Biscoff mixture until no streaks remain.
Assemble and Chill
- Spoon filling into the cooled crust and smooth the top
- chill 4 to 6 hours or until set
- warm Biscoff spread just until pourable then spread over the top
- chill 15 minutes to set the topping
- slice and serve with whipped cream and crushed cookies.
Notes
1. For a fully no bake version skip baking and chill the crust 30 minutes before filling. Use full fat block style cream cheese for the firmest set. If the filling is soft chill the mixing bowl and beaters and re whip the cream to stiff peaks
Nutrition
Calories: 480kcal | Carbohydrates: 47g | Protein: 6g | Fat: 30g