Description
Biscoff Mango Float Cheesecake is a luscious no-bake dessert that combines creamy cheesecake filling, layers of Lotus Biscoff cookies, sweet ripe mangoes, and rich Biscoff cookie butter. This tropical twist on a classic mango float is perfect for summer gatherings, holidays, and special occasions.
Ingredients
- 2 sleeves (about 30) Lotus Biscoff cookies
- 1/2 cup unsalted butter, melted
- 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, cold
- 2 large ripe mangoes, peeled and thinly sliced
- 1/2 cup crushed Lotus Biscoff cookies, for topping
- Extra melted Biscoff cookie butter for drizzling (optional)
Instructions
- Crush one sleeve of Lotus Biscoff cookies into fine crumbs and mix with the melted butter.
- Press the crumb mixture firmly into the bottom of a 9-inch springform pan or 8×8-inch dish. Refrigerate for 20 minutes.
- Beat the softened cream cheese until smooth and creamy.
- Add 3/4 cup of the Biscoff cookie butter, sweetened condensed milk, and vanilla extract. Beat until fully combined.
- In a separate bowl, whip the heavy cream to stiff peaks.
- Gently fold the whipped cream into the cream cheese mixture.
- Spread one-third of the cheesecake mixture over the chilled crust.
- Arrange a layer of whole Biscoff cookies over the filling, followed by a layer of sliced mangoes.
- Repeat the layers, ending with the remaining cheesecake mixture on top.
- Drizzle the remaining Biscoff cookie butter over the top and swirl gently if desired.
- Sprinkle with crushed Biscoff cookies and decorate with extra mango slices.
- Cover and refrigerate for at least 6 hours, preferably overnight, until fully set.
- Slice and serve chilled.
Notes
- Use ripe but firm mangoes such as Ataulfo or Kent for the best flavor and texture.
- Warm the Biscoff spread slightly before drizzling for easier spreading.
- Chilling overnight produces the best texture and allows the cookies to soften.
- For cleaner slices, dip a sharp knife in hot water and wipe it dry between cuts.
- Store covered in the refrigerator for up to 4 days.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: Filipino-Inspired