Lotus Biscoff Cheesecake
This no-bake Lotus Biscoff Cheesecake is pure indulgence. A buttery biscuit base holds a creamy, velvety cheesecake layer that melts in your mouth. Finished with a glossy Biscoff spread topping and a gentle crunch of crushed biscuits, every slice delivers warmth, spice, and richness in perfect harmony.
Ingredients
For the Base
- 200 g Biscoff biscuits, crushed
- 80 g unsalted butter, melted
For the Filling
300 ml double cream
400 g full-fat cream cheese
200 g castor sugar
For the Topping
150 g Biscoff spread, melted
50 g crushed Biscoff biscuits
METHOD
Mix crushed biscuits with melted butter. Press into tin and chill.
Whisk cream, cream cheese, and sugar until thick.
Spread filling over chilled base.
Refrigerate for at least 3 hours (overnight preferred).
Gently pour melted Biscoff spread over top.
Garnish with crushed biscuits and chill again before slicing.
💡Baker’s Tip
Chill overnight for clean slices and better flavour development.