Lotus Biscoff Cheesecake Pots

Lotus Biscoff Cheesecake Pots

Based on 1 ratings
In app
"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).)"
Easy 👌
5 min
0 min
120 min


35 g
Lotus Biscoff Spread
digestive biscuits
Lotus Biscoff Biscuits
2 tbsp
Single cream
2 tbsp
Greek Yoghurt


rolling pin

  • Step 1/5

    • 2 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

    • 2 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.

  • Enjoy your meal!

    Lotus Biscoff Cheesecake Pots



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