Lotus Biscoff cheesecakes

A super quick and easy no-bake recipe for deliciously rich Lotus Biscoff cheesecakes!

The cheesecakes have a crunchy Biscoff biscuit base, a creamy Biscoff spread cheesecake filling and a chilled layer of Biscoff spread on top. Either serve as they are, or with a Biscoff biscuit to ‘spoon’ out the cheesecake. YUM!

6 ingredients is all you need to make these Lotus Biscoff Cheesecakes

No eggs or flour required, this is a no bake no fuss recipe! Here’s what you’ll need:

• Lotus Biscuits – crushed up and used for the cheesecake biscuit base.
• Unsalted butter – helps combine the biscuit crumbs together and firm up the base.
• Full-fat cream cheese – wouldn’t be a cheesecake without cream cheese! You can sub for reduced/light cream cheese but the cheesecake may not set properly.
• Icing sugar – adds a little sweetness to the cheesecake mixture.
• Double cream – gives the cheesecake stability.
• Biscoff spread – mixed into the cheesecake layer and layered on top.

How many cheesecakes does the recipe yield?

The recipe will give you 4 individual Biscoff cheesecake pots, so it’s perfect to satisfy that late night cheesecake craving! You can also half the recipe and make a delicious dessert for two.

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More cheesecake recipes you’ll love

• White chocolate raspberry cheesecake
• Strawberry cheesecake cupcakes

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Lotus Biscoff Cheesecakes (makes 4)

Ingredients

For the base:
8 Lotus Biscoff biscuits
40g unsalted butter

For the cheesecake filling:
150g full-fat cream cheese, cold from the fridge
30g icing sugar
75g Lotus Biscoff spread
75ml double cream

For the Biscoff topping:
30g Lotus Biscoff spread
4 Lotus Biscoff biscuits

Method

Start with the base

1. Put the biscuits in a bowl and bash with a rolling pin until finely ground.
2. Melt the butter in the microwave for 20 seconds. Pour the melted butter into the crushed biscuits and mix together.
3. Divide evenly between four individual ramekins and press into an even layer.

Now make the cheesecake filling

4. Beat the cream cheese, icing sugar and Biscoff spread together until smooth.
5. Add the double cream and whisk until it is very thick and holds its shape.
6. Divide the filling between the ramekins and set for a minimum of 4 hours or overnight.

Once chilled, add the Biscoff topping

7. Melt the Biscoff spread in the microwave for 20-30 seconds.
8. Pour over the top of each cheesecake and put back in the fridge for 10 minutes to set.
9. Serve straight away with a biscuit on top, or cover and keep in the fridge for up to 3 days.