Biscoff Lotus Cheesecake

Biscoff Lotus Cheesecake
Biscoff Lotus Cheesecake

15 biscoff cookies, crushed
3 tablespoons butter, melted

Cheesecake Batter:

12 oz of whipped cream cheese (1 and a half containers if using 8 oz containers)
1/2 cup of sour cream
2 eggs
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.

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