Dessert
Lotus Biscoff Cheesecake
30 minServes 10Nutri-Score E€€
E
30 min
30 minLotus Biscoff Cheesecake
what you need
Ingredients
Lotus Biscoff biscuits (crushed)Bakery240 g
butter (melted)Dairy90 g
cream cheese (at room temperature)Dairy500 g- Biscoff spread (for the filling)Pantry250 g
whipped cream (whipped)Dairy400 ml- powdered sugar (sifted)Pantry30 g
- Biscoff spread (melted, for the topping)Pantry200 g
per serving
Nutrition
451kcal
- Carbs
- 34 g
- Proteins
- 5 g
- Fat
- 33 g
what you’ll use
Tools
Springform pan
Mixing bowl
Hand mixer
step by step
Method
- Step 1
Make the biscuit base
- Crush the Lotus Biscoff biscuits into fine crumbs.
- Mix the crumbs with the melted butter until evenly coated.
- Press the mixture firmly into the bottom of a springform pan.
- Step 2
Prepare the cheesecake filling
- Beat the cream cheese with the Biscoff spread and powdered sugar until smooth.
- Fold in the whipped cream gently until fully combined.
- Step 3
Assemble and chill
- Spread the filling over the biscuit base and smooth the top.
- Refrigerate until set.
- Step 4
Add the topping
- Pour the melted Biscoff spread over the chilled cheesecake and spread evenly.
- Chill briefly before releasing from the pan and slicing.
