Lotus Biscoff and White Chocolate Cheesecake
By Lotus
Published on 13 April 2022
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 chocolate mascarpone topping and a sprinkle of Lotus Biscoff crumb as the perfect finishing touch! Looking for more baking recipes? Look no further.Time and servings
45 minsTotal time
6Servings
45 minsPrep time
Ingredients
- 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
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.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.Step 3
Tightly line a springform baking tin with greaseproof paper. Grease the sides and bottom of the tin.Step 4
Press the Lotus Biscoff mixture firmly into the bottom of the baking tin. Place in the fridge to become firm.Step 5
Mix the cream and the mascarpone. Carefully fold in the white chocolate using a spatula.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.Step 7
Just before serving, garnish the cheesecake with the rest of the Lotus Biscoff crumb.