Here's how to make a Biscoff no-bake Lotus Cheesecake in just 20 minutes
We think we've just found our favourite recipe ever!
Last updated 29th Jun 2020
Baking has become our new pastime during lockdown. If we're not making banana bread we're knocking together delicious cheesecakes, brownies or Tiktok famous whipped Dalgona coffees.
Created by Jane's Patisserie, here's a recipe that takes less than twenty minutes, that everyone loves and is so easy to make!
Grab yourself some Biscoff biscuits and get baking.
Ingredients:
To create the Biscuit Base you'll need 300g of Lotus/Biscoff biscuits and 125g of unsalted butter (melted).
To create the cheesecake filling you'll need 500g of cream cheese (full fat), 100g icing sugar, 250g Biscoff spread, 1tsp vanilla extract and 300ml of double cream.
Step by step guide how to make a Biscoff no-bake Lotus Cheesecake:
- To create the base blitz the biscuits in a food processor until they're a fine crumb, mix with the melted butter and press down firmly into an 8"/20cm deep springform tin.
- Using a food processor mix the cream cheese, vanilla, icing sugar and Biscoff spread until smooth.
- Slow and steady, mix in the double cream and whisk until its thick and holds itself.
- Spread the mixture evenly over the biscuit base and chill in the fridge for 6 hours or preferably overnight.
- Remove from the tin and decorate how you like.
Once set this cheesecake will last for 3 days in the fridge, enjoy!
See Jane's Patisserie for other delicious Lotus recipes including a Biscoff Cake, Biscoff Cookie Butter Cupcakes and Biscoff Cookie Butter Fudge.