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Lotus Biscoff Cheesecake Pots

Too few ratings

“Cheesecake has to be one of my Top 5 desserts, so…yeah, I crave cheesecake very often. While I really would eat an entire cheesecake every week, I don’t think this would be a healthy lifestyle. 😦 So to trick my cravings I decided to prep tiny cheesecake pots. (PS. If you like sweeter desserts, feel free to add icing sugar or more Lotus Biscoff spread in the filling (or on top).)”

Difficulty

Easy 👌
5
min.
Preparation
0
min.
Baking
120
min.
Resting

Ingredients

Servings:-2+
35 g Lotus Biscoff Spread
digestive biscuits
Lotus Biscoff Biscuits
90 g cream cheese
2 tbsp Single cream
2 tbsp Greek Yoghurt

Utensils

  • rolling pin
  • Step 1/5

    • digestive biscuits
    • rolling pin

    Finely crush the digestive biscuits with a rolling pin or by hand. You can use a blender as well, but it might not crush the biscuits properly as we only need 2.

  • Step 2/5

    • 35 g Lotus Biscoff Spread
    • 90 g cream cheese
    • 2 tbsp Single cream
    • 2 tbsp Greek Yoghurt

    In a bowl whisk together the cream cheese with the single cream, yoghurt and Lotus Biscoff spread.

  • Step 3/5

    Add the crushed biscuits to the bottom of a glass or a pot. (one crushed biscuit/pot)

  • Step 4/5

    • Lotus Biscoff Biscuits

    Add the cream cheese filling on top of the biscuit layer and then use the Lotus Biscoff biscuits for decoration.

  • Step 5/5

    It can be served immediately (I don’t blame you, it’s so delicious) or add it to the fridge for at least 2 hours and serve chilled.

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