Biscoff Cheesecake

  • Prep Time
    1-2 hours
  • Cook Time
  • Serving
  • Ready In
    1-2 hours

This Biscoff cheesecake is so rich and creamy,! Made with 8 ingredients.




In a chopper, add lotus biscuits & process until finely crushed. Take out 3 tbs of crumbled biscuits & reserve for garnishing. In remaining crumbled biscuits, add butter & process until well combined. In 8-inch springform baking pan, add crumble mixture & press firmly down into the base to create an even layer and refrigerator until set (30 minutes). In a bowl, add cream cheese, lotus spread, salt & vanilla essence, eat until well combined & set aside.


In a large bowl, add ice cubes & place another bowl over it, add cream & beat well. Add icing sugar & beat until stiff peaks form. Add cream cheese mixture and fold until well combined with the help of spatula. Now pour the cream mixture over the cake layer in the springform pan & spread evenly. Tap few times, cover with cling film & refrigerate for 6-8 hours then freeze for 30 minutes in freezer.


In a bowl, add lotus spread and microwave for 30 seconds, mix well & pour over the cheese cake, spread evenly with the help of offset spatula and refrigerate or 30 minutes. Release the cake from springform pan. Drizzle melted lotus spread on the edges & sprinkle crushed biscuits. Cut into desired slices, drizzle melted lotus spread & serve!



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