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  • Recipes
  • Lotus Biscoff and White Chocolate Cheesecake
Lotus Biscoff and White Chocolate Cheesecake

By Lotus
Creamy, comforting and with a slight crunch, this no-bake Lotus Biscoff & white chocolate cheesecake is the ultimate indulgence and is super simple to whip up. It has a buttery Lotus Biscoff base with a luscious white…
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Time and servings

Total time
Servings
Prep time

Ingredients

6 total
  • 250 g of lotus biscoff biscuits
  • 50 g of lotus biscoff smooth spread
  • 250 g of white chocolate
  • 150 g of butter
  • 50 ml of double cream
  • 250 g of mascarpone

Method

7 steps

  1. Step 1

    Break the white chocolate into pieces and heat slowly in a bain-marie until melted. Do not use the microwave. Leave the melted chocolate to cool to room temperature.

  2. Step 2

    Blend the Lotus Biscoff biscuits into a fine crumb. Melt the butter and mix with 200g of the Lotus Biscoff crumb. Keep 50g aside for serving.

  3. Step 3

    Tightly line a springform baking tin with greaseproof paper. Grease the sides and bottom of the tin.

  4. Step 4

    Press the Lotus Biscoff mixture firmly into the bottom of the baking tin. Place in the fridge to become firm.

  5. Step 5

    Mix the cream and the mascarpone. Carefully fold in the white chocolate using a spatula.

  6. Step 6

    Spread a thin layer of Lotus Biscoff Smooth Spread over the top of the biscuit base. Spoon your cream mixture on top and place back in the fridge overnight to become firm.

  7. Step 7

    Just before serving, garnish the cheesecake with the rest of the Lotus Biscoff crumb.