Go Back

Lotus Biscoff Cheesecake

A creamy, rich and delicious cheesecake with a lotus biscuit crunch
Print Recipe Pin Recipe
Servings: 12
Course: Dessert
Ingredients Method

Ingredients
  

Crust
  • 150 g Lotus Biscoff Biscuits crushed (reserve 2 tbsp for the topping)
  • 50 g Butter melted
Cheesecake filling
  • 200 ml Double Cream
  • 50 g Icing Sugar
  • 200 g Cream Cheese
  • 75 g Lotus Biscoff Spread
  • 1 tsp Vanilla Extract
Toppings
  • 100 g Lotus Biscoff Spread melted
  • 2 tbsp Lotus Biscoff biscuits crushed

Method
 

Crust
  1. Blend the biscuits in a food processer and mix in the melted butter. Reserve 2 tbsp for the toppings.
  2. Press firmly into a lined 8 inch tin and set aside
Cheesecake filling
  1. Blend together the cream, icing sugar, cream cheese, biscuit spread and vanilla extract
  2. Pour the filling into the tin, cover with cling film and place into the fridge for 5 hours
Topping
  1. Melt the spread and pour it onto the cheesecake.
  2. Sprinkle the crushed biscuits around the edge of the cheesecake and place a biscuit in the centre. Enjoy!