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Lotus Biscoff Cheesecake Snap

Perfect Lotus Biscoff Cheesecake Recipe

Lotus Biscoff cheesecake is the ultimate indulgence—a rich, creamy dessert with a perfectly spiced flavor that will delight anyone who tastes it. The combination of the crunchy biscuit crust, smooth filling, and spiced Biscoff topping makes this cheesecake a standout choice for any occasion.
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Prep Time 12 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 12
Course: Baked
Cuisine: American
Calories: 645
Ingredients Method Notes

Ingredients
  

For the Crust:
  • 1 cup digestive biscuits 120g, crushed
  • 1 cup Lotus Biscoff biscuits 120g, crushed
  • 135 g 1 stick + 1 tbsp melted butter
  • 1/2 tsp ground cinnamonvv
For the Cheesecake Filling:
  • 32 oz 900g softened cream cheese
  • 1 1/2 cups 300g granulated sugar
  • 3/4 cup 180g whole milk, room temperature
  • 4 large eggs room temperature
  • 1 cup 240g full-fat sour cream, room temperature
  • 1 tbsp vanilla extract
  • 1/4 cup 32g all-purpose flour
  • 1/2 cup 120g Lotus Biscoff spread (smooth)
For the Topping:
  • 1/2 cup 120g Lotus Biscoff spread
  • Crushed Lotus Biscoff biscuits optional for garnish
  • Whole Lotus Biscoff biscuits optional for garnish

Method
 

  1. Prepare the Crust:
  2. Crush the digestive and Lotus Biscoff biscuits into fine crumbs using a food processor or by placing them in a zip-lock bag and crushing with a rolling pin.
  3. In a bowl, combine the crushed biscuits, melted butter, and ground cinnamon. Stir until the crumbs are evenly coated.
  4. Press the crumb mixture into the bottom of a greased 9-inch springform pan. Chill the crust in the fridge while preparing the filling.
  5. Make the Cheesecake Filling:
  6. In a stand mixer or with a hand mixer, beat the softened cream cheese and granulated sugar on medium speed until light and fluffy.
  7. Add the milk and mix until combined. Then, add the eggs one at a time, mixing briefly after each addition.
  8. Stir in the sour cream, vanilla extract, and sifted flour until smooth and well incorporated.
  9. Gently fold in the Lotus Biscoff spread until evenly mixed.
  10. Pour the cheesecake filling over the chilled crust, smoothing the top with a spatula.
  11. Bake the Cheesecake:
  12. Preheat the oven to 350°F (180°C). Bake the cheesecake for 1 hour. The edges should be set, but the center will remain slightly jiggly.
  13. After baking, turn off the oven and leave the cheesecake inside for an additional 5 hours to cool gradually. This prevents cracking.
  14. Once cooled, transfer the cheesecake to the fridge and chill for at least 4 hours or overnight.
  15. Prepare the Topping:
  16. Microwave the Lotus Biscoff spread for 30-40 seconds until runny. Stir halfway through for smooth consistency.
  17. Pour the melted Lotus Biscoff spread over the top of the chilled cheesecake, spreading it evenly with a spatula.
  18. Garnish with crushed Lotus Biscoff biscuits or whole biscuits for a decorative touch.
  19. Place the cheesecake back in the fridge for 15-30 minutes until the topping sets.
  20. Serve:
  21. Slice and serve chilled. Enjoy!

Notes

  • Make sure all ingredients, especially the cream cheese, eggs, and sour cream, are at room temperature before mixing to prevent lumps in the filling.
  • To avoid cracks in the cheesecake, allow it to cool gradually in the oven after baking. Rapid temperature changes can cause cracking.
  • If you prefer a firmer topping, you can refrigerate the cheesecake overnight before adding the Biscoff spread.
Nutritional Facts (per serving):
  • Calories: 645 kcal
  • Carbohydrates: 50g
  • Protein: 10g
  • Fat: 46g
    • Saturated Fat: 21g
    • Monounsaturated Fat: 13g
    • Polyunsaturated Fat: 4g
    • Trans Fat: 1g
  • Cholesterol: 144mg
  • Sodium: 475mg
  • Potassium: 203mg
  • Fiber: 1g
  • Sugar: 36g
  • Vitamin A: 1641 IU
  • Vitamin C: 1mg
  • Calcium: 136mg
  • Iron: 1mg