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Strawberry cheesecake with Biscoff  picture

Strawberry cheesecake with Biscoff

One for the biscuit lovers! Lotus Biscoff spread is the irresistible, spreadable treat made from Lotus Biscoff biscuits. Perfect as an alternative to nut butters and chocolate spreads, it’s the only biscuit spread made with original Lotus Biscoff biscuits and can be used within a whole range of recipes, both sweet and savoury. 

Serves 6
Cooks in 90 minutes plus refrigerating overnight
Difficulty Easy


 200g Lotus Biscoff Biscuits

100g butter

1 egg

1.5kg strawberries

500g soft cheese

Grated and juice of 3 limes

250ml whipping cream

3 gelatin leaves, soaked in cold water and squeezed dry.


Preheat the oven to 180°C.

Crumble the Biscoff and mix with the butter and egg, press firmly into a 19cm loose-bottomed backing tin. Bake in the oven for 15 minutes, then leave to cool.

Cut the strawberries in half and place them in the baking tin with the top facing down and the cut side facing out. Keep some aside for garnishing.

Mix the soft cheese and grated lime zest in a large bowl. Whip the cream and add to the soft cheese using a spatula.

Put the lime juice in a small pan and heat gently. Dissolve the gelatine in the juice. Pour the lime juice into the soft cheese and mix gently using a spatula. Spoon this mixture into the baking tin.

Garnish with a few strawberries and put the cheesecake in the refrigerator for 24 hours to become firm.

Biscoff spread is available to order through Tesco, Sainsbury’s, Ocado. 

Recipe cta

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