Ingredients 🛒

For the Crust:

• 180g Lotus Biscoff biscuits

• 70g melted butter

For the Cheesecake filling:

• 400g full-fat cream cheese (room temperature)

• 2 tbsp Lotus Biscoff spread

• 1-2 tbsp powdered (to taste)

• 250ml heavy cream (cold)

For the topping:

• Melted Lotus Biscoff spread

• Crushed or whole Lotus biscuits

Instructions 🧑‍🍳🥮

• To make the crust, crush the Lotus biscuits in a food processor until fine crumbs form.

• Mix with melted butter until evenly combined and the texture resembles wet sand.

• Press the mixture firmly into the bottom of a 20cm springform pan and smooth the surface.

• Place in the refrigerator to chill while you prepare the filling.

• To prepare the cheesecake filling, beat cream cheese, Lotus Biscoff spread, and powdered sugar until smooth and creamy.

• In a separate bowl, whip the cold heavy cream until soft peaks form.

• Gently fold the whipped cream into the cream cheese mixture until fully incorporated and light in texture.

• Pour the filling over the chilled crust and smooth out the top.

• Chill the fridge overnight or at least for 4 hours for the best results.

• Once set, drizzle melted Biscoff spread over the top.

• Garnish with crushed or whole Lotus Biscuits.

• Slice and serve chilled!

Want to see how this recipe comes together?

Watch the full cheesecake tutorial on my Pinterest 👇✨!

Calories (Per slice)

Approx. 430 calories per serving (based on 8 slices)....

How To Serve 🍴

Serve chilled with a drizzle of melted Biscoff spread and a sprinkle of crushed cookies for extra crunch. Perfect for tea time, dessert tables, or celebrations.

Ingredient Modifications & Substitutions

• Use digestive biscuits instead of Lotus for a lighter base.

• Swap heavy cream for whipping cream if needed.

• Add a teaspoon of vanilla extract to the crust to enhance flavour.

• Make it dairy-free with vegan cream cheese and plant-based cream.

• Add a layer of melted Biscoff spread between the crust and filling for extra flavor.