Description
Biscoff Mango Frozen Cheesecake is a creamy no-bake frozen dessert featuring a buttery Lotus Biscoff cookie crust, rich Biscoff cheesecake filling, and sweet ripe mangoes. This tropical treat combines caramelized cookie flavor with refreshing mango for an irresistible make-ahead dessert.
Ingredients
- For the Crust:
- 2 cups Lotus Biscoff cookie crumbs
- 1/2 cup unsalted butter, melted
- For the Cheesecake Filling:
- 16 oz cream cheese, softened
- 1 cup Lotus Biscoff cookie butter, divided
- 1 can (14 oz) sweetened condensed milk
- 1 teaspoon vanilla extract
- 1 1/2 cups heavy whipping cream, whipped to stiff peaks
- 2 large ripe mangoes, peeled and diced
- 1 tablespoon fresh lemon juice
- For Topping:
- 1/4 cup crushed Lotus Biscoff cookies
- Extra melted Biscoff cookie butter for drizzling
- Fresh mango slices
Instructions
- Combine the Biscoff cookie crumbs with the melted butter until evenly moistened.
- Press the mixture firmly into the bottom of a 9-inch springform pan or loaf pan lined with parchment paper.
- Freeze the crust for 20 minutes.
- Beat the cream cheese until smooth and creamy.
- Add 3/4 cup of the Biscoff cookie butter, sweetened condensed milk, vanilla extract, and lemon juice. Mix until fully combined.
- Fold in the whipped cream until the mixture is light and fluffy.
- Gently fold in the diced mangoes.
- Spread the filling evenly over the chilled crust.
- Drizzle the remaining Biscoff cookie butter over the top and swirl lightly with a knife.
- Sprinkle with crushed Biscoff cookies.
- Cover and freeze for at least 6 hours or overnight until firm.
- Remove from the freezer 10-15 minutes before serving.
- Garnish with fresh mango slices and an additional drizzle of melted Biscoff cookie butter before slicing.
Notes
- Use ripe but firm mangoes such as Ataulfo or Kent for the best flavor.
- Allow the cheesecake to soften slightly before slicing for clean cuts.
- Warm the Biscoff spread briefly for easy drizzling.
- Line the pan with parchment paper for effortless removal.
- Store tightly covered in the freezer for up to 2 weeks.
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: International