Lotus Biscoff Cheesecake
Ingredients
For the crust:
200 g Biscoff biscuits (crushed)
100 g melted butter
For the cheesecake filling:
400 g cream cheese (softened)
200 ml heavy cream (cold)
120 g Biscoff spread
100 g powdered sugar
1 tsp vanilla extract
For the topping:
150 g Biscoff spread (melted slightly)
Whipped cream (for decoration)
Whole Biscoff biscuits
Instructions
1. Prepare the crust:
Crush the biscuits into fine crumbs.
Mix with melted butter until combined.
Press firmly into the bottom of a springform pan.
Chill in the fridge for 30 minutes.
2. Make the filling:
In a bowl, beat cream cheese until smooth.
Add powdered sugar and vanilla, mix well.
Add Biscoff spread and blend until creamy.
In another bowl, whip the heavy cream until stiff peaks form.
Gently fold whipped cream into the cream cheese mixture.
3. Assemble:
Pour the filling over the chilled crust.
Smooth the top.
Refrigerate for at least 4–6 hours (or overnight for best results).
4. Add topping:
Warm the Biscoff spread slightly and pour over the cheesecake.
Decorate with whipped cream swirls.
Add whole Biscoff biscuits on top.
Tips
Chill overnight for a firmer texture.
Use a hot knife to cut clean slices.
You can freeze it for 1–2 hours for easier slicing.
