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Lotus Biscoff Cheesecake Recipe

Here's how to make a Lotus Biscoff Cheesecake
Prep Time 1 hr
Cook Time 7 hrs
0 mins
Course Dessert
Cuisine American
Servings 6 People


  • 235g Lotus Biscoff biscuits, crushed
  • 85g Butter melted

For the filling

  • 300ml Cream (Double)
  • 500g Cream Cheese
  • 260g Lotus Biscoff spread
  • 75g Icing Sugar

For the Topping

  • Leave the remaining 140g of the Lotus Biscoff spread jar for sprinkling on top.


  • Place a 9-inch springform tin with baking paper within the tray.
  • Now crush the biscuits. Keep 50g of biscuit crumbs for decorating the top of the cheesecake at the end.
  • Melt the butter and mix it into the biscuit crumbs. Evenly spread out into the base of the springform tin and press flat. Bake in the oven for 9 minutes, then set aside to cool.
  • Whip the cream until stiff peaks form, set aside
  • In a new bowl, mix cream cheese and Lotus Biscoff spread icing sugar until well combined and smooth.
  • Gently fold through the cream into the cream cheese mixture, until combined. Pour mixture into the springform tin and place into the refrigerate for 8 hours or overnight until set.
  • Once the cheesecake is set, remove it from the tin and place it on a serving plate.
  • Melt the remaining 140g Lotus Biscoff into a microwave-safe bowl for 40 seconds to melt.
  • Pour the melt around the side of the cheesecake with the melted Lotus Biscoff spread and spread remaining over the top of the cheesecake.
  • Decorate with the remaining biscuit crumbs (Optional)
Keyword Chocolate, dessert, how to, ingredients, lotus biscoff, Oreo, oreo cheesecake