Go Back
+ servings

Biscoff Cheesecake

  • Prep Time
    15 MINS
  • Cook Time
    1 HR
  • KCals 234
  • Carbs 24G
10 Servings


For the cheesecake

  • 175 g Lotus Biscoff biscuits crushed
  • 50 g melted reduced fat spread plus a little extra for greasing
  • 400 g lightest cream cheese
  • 400 g 0% fat Greek yoghurt
  • 1 tbsp white granulated sweetener
  • 2 tbsp Lotus Biscoff spread
  • 2 tbsp cornflour
  • 2 medium eggs

For the top

  • 1 tbsp Lotus Biscoff Spread
  • 2 Lotus Biscoff biscuits crushed


  1. Pre-heat the oven to 140ºC.

  2. Grease a 20cm tin with a little of the extra reduced fat spread and line the base with some greaseproof paper.

  3. Add the crushed biscuits to a bowl and stir in the melted reduced fat spread. Press into the base of the tin. Pop into the fridge whilst you make the cheesecake.

  4. Beat together the cream cheese, Greek yoghurt, sweetener, Biscoff spread, cornflour and eggs.

  5. Pour the mixture onto the biscuit base and place the tin onto a baking tray.

  6. Place on a low shelf in the oven and bake for 50-60 minutes until it’s set around the edges but still has a wobble in the centre.

  7. Remove from the oven and leave to cool for 1 hour. Once cooled, place in the fridge to chill for a minimum of 2 hours.

  8. Remove the cheesecake from the tin and peel away the greaseproof paper, place onto your serving plate.

  9. Add the Biscoff spread to a small bowl and microwave for 30 seconds until melted and liquid.

  10. Drizzle over the cheesecake and sprinkle over the crumbled Biscoff biscuits. Slice into 10 and serve.