No-Bake Lotus Biscoff Swirl Cheesecake

Ingredients:

For the crust:

250g Lotus Biscoff biscuits (crushed)

100g unsalted butter (melted)

For the cheesecake filling:

500g cream cheese (room temperature)

1 cup powdered sugar

1 teaspoon vanilla extract

1 cup heavy cream (whipped)

½ cup Lotus Biscoff spread (melted)

For the Biscoff swirl:

¼ cup Lotus Biscoff spread (melted)

Instructions:

1. Prepare the crust:

Mix crushed biscuits with melted butter until well combined.

Press the mixture firmly into the base of a springform pan.

Chill in the refrigerator for 30 minutes.

2. Make the filling:

Beat the cream cheese, powdered sugar, and vanilla extract until smooth.

Gently fold in the whipped heavy cream.

Pour half of the melted Biscoff spread into the mixture and fold gently for a marbled effect.

3. Assemble the cheesecake:

Pour the filling over the chilled crust and smooth the top.

Drizzle the remaining melted Biscoff spread on top and use a toothpick or knife to create a swirl pattern.

4. Chill & serve:

Refrigerate for at least 6 hours (or overnight for best results).

Carefully remove from the pan, slice, and serve chilled.