Biscoff Lotus Cheesecake
15 biscoff cookies, crushed
3 tablespoons butter, melted
1/2 cup of sour cream
1/2 cup of sugar
1 tablespoon vanilla sugar
Sour Cream Topping:
1/2 cup sour cream
2 tablespoons powdered sugar
Combine crushed Biscoff cookie crumbs with melted butter. Press firmly into cake pan. (you can use a round springform pan, any round baking dish, or individual baking dishes. You can also use a cupcake pan for mini cupcakes) Bake on 350′ for 10 minutes. While crust is baking, combine cheesecake batter ingredients then pour over crust. Bake on 350′ for about 45 minutes to an hour if using a large sized round baking dish. If using individual servings bake for about 35 to 40 minutes. Allow cheesecake to cool off before placing sour cream layer on top. Decorate cheesecake with crushed Biscoff cookies and melted lotus cookie spread.
I made this for shavuos and it was a HUGE hit !! Everyone loved it!! Thank you for the recipe !
So happy you enjoyed it!
Can this be made ahead of time and frozen
Yes however top with lotus topping once defrosted.
I made this yesterday for my office dairy Shavuot lunch…. IT’S AMAZING!
Everyone loved it and it was super super easy to make!