Lotus Biscoff Cheesecake
Carmelised biscuit base, vanilla flavoured cheesecake filling, topped with crushed Biscoff, caramel drizzle and a whole Lotus Biscoff.
I used to work in a cafe/restaurant from 2013-2015, and we served lotus biscoff biscuits with the cappuccinos, and I’ve been hooked ever since.
I had never seen them before, or if I had I’d never noticed them!
I’m not really a biscuit person, so to be honest, if I’d been given one with my drink in any cafe I probably would have just given it to my husband.
So I tried one during one of those days. You know, the kind where you have been so busy over lunch time that you haven’t had chance to sit down and have anything to eat yourself and you just need a bite of something to keep you going.
WOW. And here I am 5 years later and about 2 stone heavier! (Although I cant blame that entirely on lotus biscoffs.)
So, Mother’s Day arrived! I wanted to do something a little different for dessert, and something that didn’t take long to make. I decided a cheesecake was definitely the way to go, so Saturday night came and I got my whisk on! Waahaaay.
Another successful recipe under my belt.
So, for the biscuit base, I’ve used crushed lotus biscoffs, which makes the base a little tougher than when you use digestives. I personally like this, however if you want the base to be softer, you can use digestives instead and it will still taste amazing.
The cheesecake filling is vanilla and I have used Tesco salted caramel to drizzle over the top. If you would prefer to make your own caramel, there is a section in my Creme egg millionaire shortbread recipe that tells you how, click here to read it.
If you use this recipe, don’t forget to let me know what you think in the comments!
Here’s how I made my Lotus Biscoff Cheesecake
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Ingredients (serves 12)
- 500g lotus biscoff biscuits
- 200g butter
- 400g cream cheese
- 300ml double cream
- 150g icing sugar
- tsp vanilla essence/extract
- tesco salted caramel
What you’ll need to make this Lotus Biscoff Cheesecake
Mixer/Electric Hand Whisk
Food Processor (or Rolling Pin)
1. Melt the butter in a saucepan over a low heat on the hob.
2. Take 400g of lotus biscoffs and crush as finely as you can. You can do this in a dish with a rolling pin, or place in a food processor like the one linked below.
3. Mix the butter and the crushed biscuits and press the mix firmly and evenly into the bottom of a springform tin.
4. Pour the cream into a mixing bowl, and beat with an electric hand whisk until stiff peaks form.
Tip – You should be able to lift the bowl upside down without the cream moving. If you can’t do this, beat for longer.
5. Add the cream cheese to the whipped cream and mix together.
6. Add icing sugar and 1tsp vanilla extract and mix in.
7. Taste test your mix, before spooning the mixture into the cake tin on top of the biscuit base. Smooth out evenly.
8. Take the rest of your biscuits and remove 8 biscuits and place to the side for serving.
9. With the remaining biscuits, crush as them as you did previously, and sprinkle evenly on the top of the cheesecake.
10. Place in the fridge to set for at least 4 hours. You can leave over night.
11. When ready to serve, cut into 8 even pieces, and plate up.
12. Heat your salted caramel in the microwave for 15 seconds, or until liquid.
13. Drizzle the caramel in a side to side motion over the cheesecake, and place A lotus biscuit in the top as pictured.
If you liked this Lotus Biscoff Cheesecake recipe, you may also like my Lotus Biscoff Cupcake recipe. Click here to read it.