Biscoff Cheesecake Lasagna (Print Version)

A no-bake Biscoff Cheesecake Lasagna with cookie crust, creamy cheesecake filling, cookie butter layers, and crushed cookies on top.

# Ingredients:

For the crust

01 - 9 oz (255 g) Lotus Biscoff cookies, about 32 cookies
02 - 6 tablespoons (85 g) unsalted butter, melted
03 - 1 pinch fine salt

For the cheesecake filling

04 - 16 oz (450 g) full-fat brick cream cheese, softened
05 - 1 cup (120 g) powdered sugar, sifted
06 - 1 teaspoon vanilla extract
07 - 1 tablespoon fresh lemon juice
08 - 1/3 cup (100 g) smooth Biscoff spread
09 - 2 cups (480 ml) cold heavy whipping cream

For layering and topping

10 - 18 to 22 whole Lotus Biscoff cookies
11 - 3/4 cup (225 g) smooth Biscoff spread, divided
12 - 1 tablespoon heavy cream or milk, only if needed to loosen the spread
13 - 6 to 8 extra Biscoff cookies, crushed or left whole for topping

# Instructions:

01 - Lightly grease a 9-inch square dish or line it with parchment if you want to lift the dessert out for slicing.
02 - Crush 9 oz Biscoff cookies into fine crumbs. Stir with melted butter and salt, then press firmly into the bottom of the dish. Chill while you make the filling.
03 - Beat the cold heavy cream in a chilled bowl until firm peaks form. Set it aside in the refrigerator.
04 - Beat cream cheese, powdered sugar, vanilla, lemon juice, and 1/3 cup Biscoff spread until smooth and fluffy, about 2 minutes.
05 - Fold the whipped cream into the cream cheese mixture in two additions. Stop when no white streaks remain and the filling is thick.
06 - Spread half the filling over the crust. Add a tight layer of whole Biscoff cookies, pressing lightly. Warm 1/2 cup Biscoff spread for 20-30 seconds and drizzle it over the cookies.
07 - Spread the remaining cheesecake filling over the cookie butter layer. Warm the remaining 1/4 cup Biscoff spread, thinning with 1 tablespoon cream or milk if needed, then pour it over the top.
08 - Cover and refrigerate for at least 6 hours, or overnight. Decorate with crushed and whole Biscoff cookies before slicing cold.

# Notes:

01 - Chill at least 6 hours, or overnight for clean slices.
02 - Serve straight from the refrigerator.
03 - Store covered in the refrigerator for 3-4 days.

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