Description
A creamy, zesty lemon tart with a spiced Biscoff cookie crust, topped with fresh berries and mint for a refreshing, no-bake dessert.
Ingredients
Scale
For the Crust:
- 1 1/2 cups Biscoff cookie crumbs
- 1/4 cup unsalted butter, melted
- 1 (14 oz) can sweetened condensed milk
- 1/2 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 (8 oz) package cream cheese, softened
- 1 cup heavy whipping cream
- 1/4 cup powdered sugar
- Fresh berries (e.g., raspberries, blueberries) for garnish
- Fresh mint leaves for garnish
Instructions
1. Prepare the Crust:
- In a bowl, mix Biscoff cookie crumbs with melted butter until combined. Press firmly into a 9-inch tart pan to form the crust. Chill in the refrigerator for 15 minutes.
- In a large bowl, beat softened cream cheese until smooth. Add sweetened condensed milk, lemon juice, and lemon zest, mixing until fully incorporated and creamy.
- In a separate bowl, whip heavy cream with powdered sugar until stiff peaks form. Gently fold the whipped cream into the lemon mixture until no streaks remain.
- Pour the lemon filling into the chilled crust and spread evenly. Refrigerate for at least 4 hours or until set.
- Before serving, garnish with fresh berries and mint leaves. Slice and enjoy chilled.
Notes
You can customize the seasonings to taste.