Start by preheating your oven to 325°F (160°C) and move the oven rack to the middle position. Line the bottom of a 9 or 10-inch springform pan with a round of parchment paper—this helps everything release cleanly later.

Now, grab your Lotus Biscoff cookies and crush them into fine crumbs. A food processor makes this super quick, but if you don’t have one, no worries—just pop the cookies into a large zip-top bag and smash them with a rolling pin or even a meat mallet. Fun and therapeutic!

Pour in the melted butter and stir until the crumbs are evenly coated. Scoop out 1/4 cup (50g) of this buttery goodness, place it in a small bowl, cover it with plastic wrap, and stash it in the fridge—you’ll use it later for a pretty garnish.

Take the rest of the crumb mixture and press it evenly into the bottom of your prepared pan. Use the bottom of a drinking glass or measuring cup to really pack it down and make it nice and flat.

Pop it in the oven and bake for 8 to 9 minutes, just until the crust smells amazing and has a slightly deeper golden color. This quick bake helps it set better and gives it a richer flavor and crunch—but if you’re in a hurry, you can skip this step!

Let the crust cool completely before adding your filling. If you’re short on time, stick the pan in the freezer to speed things up while you get started on the cheesecake filling.

In a large chilled bowl, whip the heavy cream using an electric mixer on medium speed until you get nice stiff peaks—fluffy but firm. Just be careful not to overdo it, or it might start to curdle. Once it’s whipped, scoop it into a medium bowl and pop it in the fridge to keep cool until you need it.

No need to clean the mixing bowl—yay! In the same bowl, beat together the cream cheese, Lotus Biscoff spread, powdered sugar, and a pinch of salt until it’s all super smooth and creamy.

Now grab your rubber spatula and gently fold the chilled whipped cream into the cream cheese mixture. Take your time and mix until the color is uniform and there are no white streaks left. You’re looking for a thick, cloud-like filling that holds its shape—not runny.

Spoon the filling onto your cooled cookie crust, and spread it out into an even layer using an offset spatula or the back of a spoon. Smooth out the top so it looks nice and neat.

Cover the pan tightly with plastic wrap and let it chill in the fridge for at least 5 to 6 hours, or even better—overnight—until it’s set and ready to slice!

Once your cheesecake is nice and chilled, grab a sharp knife and gently run it around the edge to loosen it from the pan. Carefully remove the springform rim. Now for the lift! Use a thin, wide spatula, a cake lifter, or even the removable bottom of a tart pan to slide the cake off the base—the parchment round should come off easily. Place your cheesecake on a pretty serving platter.

Next, microwave the rest of your Lotus Biscoff spread in a microwave-safe bowl for about 40 seconds, just until it’s super melty and pourable.

Now for the fun part! Grab a piping bag or a small zip-top bag with the corner snipped off and drizzle some of the warm spread around the edge of the cake to create that gorgeous drip effect. Then pour the rest of it right on top and quickly spread it out into a smooth, even layer.

Pop the cheesecake back into the fridge for at least 10 minutes so the topping can set. Once it’s firm, sprinkle the reserved cookie crumbs around the sides for that extra crunch and visual wow.

For nice clean slices, dip a sharp knife in hot water, wipe it dry, and slice. Wipe the blade clean between each cut for the best-looking slices. Decorate with the last 2 Lotus cookies on top, and feel free to add some fresh berries around the platter for a pretty touch!

Serve your cheesecake cold, straight from the fridge. Cover any leftovers and keep them in the refrigerate for up to 5 days, or freeze slices for up to a month (maybe even longer!).