2 ½ cups Biscoff cookies, finely crushed
½ cup unsalted butter, melted
For the Cheesecake Layer
16 oz cream cheese, softened
1 cup powdered sugar
1 teaspoon vanilla extract
1 ½ cups heavy whipping cream, cold
For the Biscoff Cheesecake Layer
¾ cup Lotus Biscoff spread
½ cup powdered sugar
For the Topping
½ cup Lotus Biscoff spread, melted
Crushed Biscoff cookies for garnish
Step 1: Prepare the Biscoff Crust
In a medium bowl, combine the finely crushed Biscoff cookies with melted butter. Mix until the texture resembles wet sand. Press the mixture firmly into the bottom of a 9×13-inch dish, creating an even layer. Place the dish in the refrigerator to chill while preparing the filling.
Step 2: Make the Cheesecake Base
In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Add powdered sugar and vanilla extract, then continue mixing until fully combined and lump-free.
Step 3: Whip the Cream
In a separate bowl, whip the cold heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture, taking care not to deflate it. This creates a light and fluffy cheesecake base.
Step 4: Add the Biscoff Flavor
In another bowl, mix the Biscoff spread with powdered sugar until smooth. Gently fold this mixture into half of the cheesecake filling to create a Biscoff-flavored cheesecake layer.
Step 5: Assemble the Lasagna
Spread a thick layer of the plain cheesecake mixture over the chilled crust. Follow with an even layer of the Biscoff cheesecake mixture. Smooth the top, then drizzle melted Biscoff spread over the entire surface. Sprinkle crushed Biscoff cookies on top. Refrigerate for at least 4 hours, preferably overnight, before slicing.
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