Lotus Biscoff Cheesecake

IMG_20180827_122947.jpgRecipe Inspired by: Janes Patisserie (https://www.janespatisserie.com/)


  • 500g full fat Philadelphia cheese
  • 300g lotus biscoff spread
  • 300g lotus biscoff biscuits
  • 100g icing sugar
  • 300ml double cream
  • 125g melted butter


  1. Recite Bismillah.
  2. Crush Biscuits in a food processor.
  3. Pour in the butter & blend.
  4. Press down firmly in a 8″ round tin.
  5. In a stand mixer or a electric whisk mix the Philadelphia cheese, icing sugar & biscoff spread until smooth.
  6. Mix in the double cream & whisk slowly till the mixture is thick & holds its shape.
  7. Spread the mixture over the biscuit base or pipe in the shot glasses.
  8. Allow to set for a few hours.
  9. Melt the biscoff spread  & drizzle over the cheesecake along with some crushed lotus biscoff biscuits & whipped cream or decorate according to preference. Enjoy!


  • This recipe will make 30 (2oz) shot glasses.
  • If you are making this cheesecake in shot glasses & do not want a well set base only add enough melted butter so that the biscuits stick together when pressed but still very crumbly. ( I will try to measure this next time iA)

5 thoughts on “Lotus Biscoff Cheesecake

  1. Point number 3, is that just mixing with a spoon or do you recommend using a mixer?

    Also can this recipe be halved if still wanting to use an 8’’ round tin?


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