Salted Caramel Lotus Biscoff Cheesecake
Recipe summary
A creamy, no-bake salted caramel cheesecake with Lotus Biscoff biscuits and caramel sauce, topped with Biscoff spread and surrounded by whole Lotus biscuits.
Ingredients
- 290g Lotus Biscuits, finely crushed
- 100g unsalted butter, melted
- 16.5 whole Lotus biscuits
- 300ml double cream, cold
- 500g cream cheese, room temp
- 120g thick salted caramel sauce
- 120g icing sugar
- 150g thick salted caramel sauce
- 120g Biscoff spread, melted
Method
- 1
Prepare the biscuit base by mixing crushed Lotus biscuits with melted butter.
- 2
Press the mixture into the bottom of an 8-inch springform tin to form the base and sides.
- 3
In a mixing bowl, whip the cold double cream until stiff peaks form.
- 4
In a separate bowl, beat the room temperature cream cheese until smooth.
- 5
Fold the whipped cream into the cream cheese.
- 6
Add the salted caramel sauce and icing sugar to the mixture and combine well.
- 7
Pour the filling over the biscuit base and smooth the top.
- 8
Spread a layer of salted caramel sauce over the cheesecake.
- 9
Melt the Biscoff spread and spread it over the salted caramel layer.
- 10
Surround the cheesecake with whole Lotus biscuits.
- 11
Chill in the refrigerator until set, at least 4 hours or overnight.
Source details
ChefScribe structured this recipe from the original YouTube source. The original recipe credit remains with the creator.
Original video
Source video from Fitwaffle Kitchen. The recipe card keeps the ingredients and steps handy while you cook.
Video: https://www.youtube.com/watch?v=KXyNxSVKsE8
Tips and storage
Storage: Store in the refrigerator for up to 3 days.
