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Biscoff lotus cheesecake

This Biscoff lotus cheesecake only needs 5-ingredients, minimum effort, and it will make the perfect dessert for any occasion.

Vegan, nut free | Serves 8 | DESSERT



For the base:

  • 60g plant-based butter
  • 250g Biscoff lotus biscuits

For the filling:

  • 360g evaporated coconut milk
  • 150g plant-based cream cheese
  • 400g Biscoff lotus spread



1.Melt the butter in a saucepan or in the microwave for 20 seconds.

2.Add the biscuits in a food processor and blend until smooth.

3.Add the melted butter in the food processor and blend to mix.

4.Add the mixture in a 20cm cake pan with a removable bottom and use the bottom of a glass to spread it evenly.

5.In a large mixing bowl, add all the remaining ingredients and use a hand mixer to mix together.

6.Start with the lower setting and increase gradually.

7.Pour the mixture over the base and hit the baking tray on a flat surface to remove any bubbles.

8.Place in the freezer to set for at least 4 hours or overnight.


9.Remove from the freezer 10-15 before cutting and serving it.


*Before adding the melted butter in the cookies, you can keep aside some of the blended biscuits to decorate.

*When you blend the filling, cover the bowl with a kitchen towel to avoid any spillage.


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