Printable recipe cardFitwaffle Kitchen
Salted Caramel Lotus Biscoff Cheesecake
Original source
Fitwaffle Kitchen on YouTubeA creamy, no-bake salted caramel cheesecake with Lotus Biscoff biscuits and caramel sauce, topped with Biscoff spread and surrounded by whole Lotus biscuits.
A creamy, no-bake salted caramel cheesecake with Lotus Biscoff biscuits and caramel sauce, topped with Biscoff spread and surrounded by whole Lotus biscuits.
Prep time
20 min
Cook time
None
Yield
8
Ingredients
9
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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
- Prepare the biscuit base by mixing crushed Lotus biscuits with melted butter.
- Press the mixture into the bottom of an 8-inch springform tin to form the base and sides.
- In a mixing bowl, whip the cold double cream until stiff peaks form.
- In a separate bowl, beat the room temperature cream cheese until smooth.
- Fold the whipped cream into the cream cheese.
- Add the salted caramel sauce and icing sugar to the mixture and combine well.
- Pour the filling over the biscuit base and smooth the top.
- Spread a layer of salted caramel sauce over the cheesecake.
- Melt the Biscoff spread and spread it over the salted caramel layer.
- Surround the cheesecake with whole Lotus biscuits.
- Chill in the refrigerator until set, at least 4 hours or overnight.
Storage
Store in the refrigerator for up to 3 days.
