by Remi Idowu

A delicious easy no-bake biscoff cheesecake, with a Lotus Base, sprinkled with more biscuits and piped cream.


lotus biscoff cheesecake



Cheesecake Base

  • Biscoff Biscuits 12 (or 18 for a thicker base)
  • 50g Unsalted Butter

Cheesecake Filling

  • 200g Cream Cheese
  • 180g Marscapone
  • 150g White Chocolate Spread
  • 4 Table Spoons Biscoff Spread


  • Crush lotus biscuits with a rolling pin or put in a processor until a fine crumb
  • Melt butter and combine with crushed lotus biscuits
  • Press into 20cm cake tin with a loose bottom
  • In separate bowl combine cheeses, biscoff and white chocolate spread.
  • Apply on top of Lotus base and smoothen out.
  • Melt extra Biscoff in the microwave and pour on top
  • Decorate with  crushed lotus biscuits
  • Allow to set in fridge for four hours or freeze for one hour
  • For extra decoration use cheesecake filling to pipe swirls and apply extra lotus biscuits.