Please note that this post contains affiliate links which allow me to earn a small commission when a purchase is made at no additional cost to you. Follow this guide and you can make it in under 10 minutes even if you’re not an expert in the kitchen!

While we have taken care in preparing this summary and believe it is accurate, it is not a substitute for your reading the product packaging and label prior to use. So, what I tried was blending the Biscoff and the heavy cream together and then refrigerating that blend to cool it back down before whipping it.INGREDIENTS FROM NATURAL ORIGINS - Our biscuits are vegan friendly, made with RSPO certified palm oil.

Flavor- You can adjust the taste and aroma of this homemade cookie butter by modifying the amount of lemon juice and salt. The good news is, that you do not need to wait at all before using this homemade Lotus Biscoff spread! Chilling the biscuit base while you’re making the cheesecake filling will allow it to set and firm up a bit, making it a bit less crumbly when you add the topping. Keeping the cream cold is essential to a good whip and since we’re warming things up with the addition of the room-temperature cookie butter, the chilled bowl/whisk can be extra helpful here.

Published: Jul 22, 2022 · Modified: Aug 17, 2022 by Katalin Nagy · This post may contain affiliate links. Biscoff “Cookie Butter” Spread – I used Lotus Biscoff for this recipe, and I imagine that Trader Joe’s Speculoos Cookie Butter would work just the same. Whether it's a timeless keyring showcasing iconic London landmarks or a special gift for your dad on Father’s Day - our team is dedicated to ensuring that all experiences are nothing short of exceptional. First, we’re going to mix up the Biscoff and confectioners’ sugar with about 1/2 of the heavy whipping cream. Our products are designed to provide joy and beauty in the everyday life while still being steeped in London's unique heritage and culture - we make it easy for you to bring some of this charm into your life!

The reason is simple; some food processors cannot do the job very well for this kind of biscuit because they need liquid to function well.

Biscoff cookies are delicate, small-crumb delights that were created in 1932 and continue to be made in Belgium by a family business to this day. Sugar, Wheat Flour, Vegetable Oils (Contains one or more of Soybean Oil, Sunflower Oil, Canola Oil, Palm Oil), Brown Sugar Syrup, Sodium Bicarbonate (Leavening), Soy Flour, Soy Lecithin (Emulsifier), Salt, Cinnamon, Natural Flavor. This allows the cookie butter to lighten up and fully blend into the heavy cream before adding all of it in.

Another important piece of equipment in this recipe is a food processor or some sort of blender to make sure that the mixture is well-mixed and achieves the best consistency. While it might not be the savviest choice for nutritional density, cookie butter spread is pretty darn good stuff. However, if you want this homemade Biscoff cookie spread to be thicker, add more Biscoff biscuits to the food processor.Leave it in the tin in the fridge and cover with a dinner plate of cling film (but make sure it doesn’t touch the surface of your beautiful cheesecake! Wheat Flour, Sugar, Vegetable Oils (Contains one or more of Soybean Oil, Sunflower Oil, Canola Oil, Palm Oil), Cocoa Powder processed with Alkali, Nonfat Dry Milk, Whey Powder, Brown Sugar Syrup, Sodium Bicarbonate (Leavening), Soy Flour, Soy Lecithin (Emulsifier), Salt, Cinnamon. Don’t let it get too hot but warm enough to pour over the top of the cheesecake until it’s covered all over. You will only need a little amount of it, but it’s an important ingredient to balance the flavor and keep the spread from being too sweet!