A fool-proof cheesecake 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.
Lotus Biscoff cheesecakes are made using 6 simple ingredients. No eggs or flour required. It’s a no bake, no fuss recipe. The recipe makes enough for 4 individual cheesecake pots. Double the recipe and make them for a dinner party dessert, or half the recipe and make a delicious pudding for two.
Ingredients (makes 4 individual cheesecakes)
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 topping:
30g Lotus Biscoff spread
4 Lotus Biscoff biscuits
Start with the base: Put the biscuits in a bowl and bash with a rolling pin until finely ground. Melt the butter in the microwave for 20 seconds. Pour the melted butter into the crushed biscuits and mix together. Divide evenly between four individual ramekins and press into an even layer.
Now make the cheesecake filling: Beat the cream cheese, icing sugar and Biscoff spread together until smooth. Add the double cream and whisk until it is very thick and holds its shape. Divide the filling between the ramekins and set for a minimum of 4 hours or overnight.
Once chilled, make the topping: Melt the Biscoff spread in the microwave for 20-30 seconds. Pour over the top of each cheesecake and put back in the fridge for 10 minutes to set. Serve straight away with a biscuit on top, or cover and keep in the fridge for up to 3 days.