Lotus Biscoff (Speculoos) & Coffee Cheesecake

BISCOFF. COFFEE. CHEESECAKE. 

Coffee & Lotus Biscoff Cheesecake - Kay's Kitchen

Three of my favourite things – all coming together to make this delicious dessert. 

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My love of biscoff runs deep – this is the fourth recipe I’m sharing – in all kinds of forms: pancakes, ice cream/affogato and cupcakes

No Bake Lotus Biscoff & Coffee Cheesecake - Kay's Kitchen

I’ve got no shortage of coffee recipes either – a traybake, ice cream, cold brew and in cake form too.

No Bake Coffee And Lotus Biscoff Cheesecake - Kay's Kitchen

And finally cheesecake – all shapes and flavours: individual strawberry, dark chocolate and salted caramel, alphonso mango, individual berry and vanilla and hazelnut and tonka bean.

Lotus Biscoff & Coffee Cheesecake - Kay's Kitchen

Surprised it’s taken me so long to mash together all three! 

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But what a delight it turned out. 

Lotus Biscoff & Coffee Cheesecake - Kay's Kitchen (7)

Crunchy, buttery biscuit base, topped with luscious, creamy coffee cheesecake with random pockets of biscoff, topped with an even layer of lotus spread, finished with swirls of whipped cream.

Lotus Biscoff & Coffee Cheesecake - Kay's Kitchen (4)

Lotus Biscoff & Coffee Cheesecake - Kay's Kitchen (3)

It’s really quick to throw together – and as far as baking goes, fuss-free – mostly just whisking and mixing. Oh, and it doesn’t require baking either. 

Coffee And Lotus Biscoff Cheesecake - Kay's Kitchen

Beautiful, delicious and easy. 

Lotus Biscoff & Coffee Cheesecake - Kay's Kitchen (2)

Enjoy,

-Kay

Ingredients

Cake

Decor

Instructions

  • Add the instant coffee and water to a mug, stir to combine and set aside. Allow to cool to room temperature.
  • Combine the biscoff biscuit crumbles with the butter then mix well to combine before using the mixture to line the bottom of a loose bottomed 8-inch baking tin.
  • Add the cream cheese to a large bowl and whisk before adding the cooled coffee, double cream and icing sugar. Whisk till whipped – you want it nice and thick, but be careful not to overwhip it or the cream will split.
  • Add the biscoff spread, teaspoon by teaspoon, then use your spatula to swirl it through the cheesecake mix to create pockets of biscoff. Don’t over mix or it’ll all just be homogenous!
  • Spread the cream cheese mix over the biscuit base then cover and place in the fridge overnight to set.
  • To decorate – smooth over the biscoff spread and gently push over the edges randomly to create drips. Then, pipe swirls of cream before topping with biscuits and coffee beans.
Lotus Biscoff & Coffee Cheesecake - Kay's Kitchen

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