The Lotus Biscoff Cheesecake that everyone is obsessed with right now

And there's a recipe for it!
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It’s the delicious spread that has a cult following of devoted fans, otherwise known as Lotus Biscoff, and it’s no surprise to see people whipping it up in all different kinds of ways.WATCH BELOW: Rolo Caramel Cheesecake 

We’re talking Biscoff biscuits, Biscoff spread, Biscoff doughnuts, and the list goes on.

Now, the popular brand has been transformed into a sweet cheesecake by none other than UK foodie Paul – who’s user name is @ptheledge on Instagram.

Paul is notorious for creating tempting desserts from cult-classics, and has delighted people all over the world with his take on a Lotus Biscoff Cheesecake.

Popular biscuit spread Biscoff has been transformed into a sweet cheesecake. (Credit: Instagram)
“Lotus Biscoff simply one of my favourite ever Cheesecakes!” Paul penned on Instagram.What’s more, Paul has also shared his recipe for the killer cheesecake so you can go ahead and make it yourself at home.Keep scrolling the full recipe and method to make the Lotus Biscoff Cheesecake.
“Lotus Biscoff simply one of my favourite ever Cheesecakes!” (Credit: Instagram)
RecipeBase ingredients: 300g light digestive biscuits 85g light melted butterFilling ingredients: 560g cream cheese 60g icing sugar 280ml double cream Vanilla extract 140g melted BiscoffTopping: 150g Biscoff 1-2 Biscoff Biscuits
It looks simply divine. (Credit: Instagram)
    1. Crush digestives and then add melted butter. 2. Transfer to an 8 inch spring form pan and refrigerate whilst you make the filling in a bowl and add cream cheese, vanilla extract and melted Biscoff and fully combine in a blender. 3. Then in a separate bowl, whip the cream along with the icing sugar until you have stiff peaks. 4. Fold into the cream cheese mixture then refrigerate for at least 2 hours. 5. For the topping melt the Biscoff biscuits and pour over the top of cheesecake, add crushed Biscoff biscuits and refrigerate for at least another 2 hours but preferably overnight.

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