One Pot Lotus Biscoff Cheesecake
A quick and easy cheesecake recipe that blends creamy texture with crunchy Biscoff notes, all made in one pot for minimal fuss.
Ingredients
Cheesecake Base
- 250 grams Lotus Biscoff biscuits, crushed For the crust
- 100 grams Unsalted butter, melted To bind the crust
Cheesecake Filling
- 500 grams Cream cheese, softened For the main filling
- 100 grams Sugar For sweetness
- 1 Vanilla extract For flavor
- 200 grams Biscoff spread For additional flavor and richness
Instructions
Preparation
- In a medium bowl, mix the crushed Lotus Biscoff biscuits with melted butter until well combined.
- Press the mixture into the base of a nonstick springform pan to form a crust.
- In a large mixing bowl, beat the softened cream cheese, sugar, vanilla extract, and Biscoff spread until smooth.
- Pour the cheesecake filling over the crust in the springform pan.
Chilling
- Cool the cheesecake completely at room temperature.
- Chill in the fridge for at least 2 hours before serving.
Notes
For best flavor, serve with fresh berries and a drizzle of extra Biscoff spread. Store tightly covered in the fridge for up to 4 days or freeze for up to 1 month.