Lotus Biscoff cheesecakes

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

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.

Lotus Biscoff cheesecake spoonful

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

Method

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.

Lotus Biscoff Brownies

Brownies. Biscoff Biscuits. Biscoff Spread. This recipe combines them all. These Lotus Biscoff brownies are fudgy, gooey and intense!

I’ve wanted to make something with Biscoff for a while now, that distinct caramel flavour is so delicious and so addictive *eats another biscuit as she types*. These brownies most definitely lived up to expectations. The crunch from the biscuits and the swirl of the Biscoff spread, all encased within a fudgy, rich and gooey brownie.

You need these brownies in your life!

Lotus Biscoff Brownies

How to make Lotus Biscoff Brownies

The brownie mixture. Using my go-to recipe, you’ll start by making a simple chocolate brownie mixture. I always use Lindt 70% chocolate for extra richness. You’ll then crush Lotus Biscoff biscuits (saving a few for later on) into the mixture and fold everything together.

Melt the Lotus Biscoff Spread. Two heaped tablespoons of Biscoff spread are melted in the microwave so that it can be easily poured onto the brownies.

Layer the brownies. Spread half of the brownie mixture into the baking tin. Pour the melted Biscoff spread on top. Top with the rest of the brownie mixture and finish with a scattering of crushed biscuits.

Bake! If you like your brownies super gooey and fudgy like me, then I recommend baking the brownies for no more than 17-20 minutes at 180°C. You’ll know they’re ready when the top is no longer shiny, the edges have started to show small cracks and if you give the baking tin a gentle shake the mixture should slightly wobble underneath.

Leave them to cool. This step is SUPER important. Leave the brownies to cool for at least 4 hours or overnight for best result. This will develop the flavour and enhance the texture, and make them easier to slice.

Lotus Biscoff brownies

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Lotus Biscoff Brownie recipe (makes 9-12 brownies)

Ingredients

150g unsalted butter, roughly chopped into chunks
170g 70% dark chocolate, broken into peices
2 large eggs, at room temperature
220g caster sugar
150g self-raising flour
1 jar Lotus Biscoff spread
150g Lotus Biscoff biscuits

Method

  1. Preheat the oven to 180°C. Line an 8inch/20cm square baking tin with greaseproof paper. Set aside.
  2. Put the dark chocolate and unsalted butter in a microwave-safe bowl. Melt in the microwave in 30-second blasts, mixing after each, until completely smooth. Set aside.
  3. In a separate bowl, whisk the eggs and sugar for a minute until pale in colour and frothy.
  4. Pour the melted chocolate and butter mixture into the whisked eggs. Add the flour as well and fold the mixture together until fully combined.
  5. Using your hands, crush half of the biscuits into the mixture. Fold everything together.
  6. Pour half of the mixture in the baking tin and spread out into an even layer.
  7. Melt 2 tablespoons of the Lotus Biscoff spread in the microwave for 10 seconds. Pour this on top of the brownies. Finish by spreading the remaining brownie mixture on top.
  8. Bake for 17-20 minutes* until the top is no longer shiny and the edges have started to crack.
  9. Leave to cool completely for at least 4 hours or overnight for best results. You can speed this up by putting them in the fridge to set for an hour. This will make cutting them easier and make the brownies even more fudgier.

Your Lotus Biscoff Brownies will keep at room temperature, in an airtight container, for up to 4 days.

*Even if you’re unsure if your brownies are ready, I would always suggest taking them out as they will continue to cook as they cool.