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1.    12 Packets of Lotus Cookies

        (24 Cookies)

2.   1.5 Cups of Cream Cheese

3.   1/4 Cup of Cream

4.   1ts of Vanilla Extract

5.    3/4 Cup of Biscoff Spread

6.    1/4 Cup of Melted Butter

7.    1/4 Cup of Sugar



How Do you Indulge?



1. Crush up 24 cookies to fine little bits 

2. Melt 1/4 a cup of butter

3. Combine the cookie dust with the butter till a soft sandy mixture is formed.

4. In an 8 inch baking tray lined with baking paper empty the sandy cookie mixture into the tin and push down using your fingers till compact, evenly spread out and smooth. 


1. In a bowl whip together 1.5 cups of cream cheese, 1/4 cup of cream, 1ts of vanilla extract and 1/4 cup of sugar till smooth and fluffy. 

2. Mix in 3/4 cup of Biscoff spread till homogeneous and smooth. 

3. Pour the cheese filling into the tin lined with the cookie mixture and with a knife or spoon spread it till a smooth top forms. 

4. Microwave a bit of Biscoff spread in the microwave for 20-30 seconds till soft and spreadable. 

5. Using a knife dipped into the soft Biscoff spread start to draw and design the top. 

6. Spa Leave in the fridge for a minimum of 5 hours of even better OVERNIGHT. (Yes the wait will be worth it)  

8. Remove from the fridge and reveal your lovely cake. Slice and enjoy


LOTUS CHEESECAKE: No bake, no mess, super easy cheese cake. With the added yummy-ness of Biscoff lotus spread. What is that? Biscoff is this delicate short bread enriched with a deep caramel flavor with a bit of spices. 

No fuss, no mess, super simple cheese cake that all can make. Even get the kids involved and I promise you will indulge in a rich, creamy cheese cake with a crunchy rich crust at the bottom. 

Cooking with Ten 

Lotus Biscoff

cheese cake

Serves:12   Time: 30 min

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