If you haven’t tried Lotus Biscoff spread we can’t be friends… joke! But seriously I’m addicted to this stuff, and it’s the best to bake with! One fact I didn’t know is it’s vegan friendly too! You can check out my vegan Biscoff banana bread recipe.
Lotus Biscoff spread, is a cookie butter spread, based on the Lotus biscuit which has a unique caramelised flavour. It really is a unique spread! I love adding it into bakes or topping my porridge with a spoon.
Now I’ve called these cheesecake pots but I’ve actually used creme fraiche and 0% greek yogurt. The creme fraiche adds a luxurious creamy texture and the greek yogurt adds tang and more filling for very little calories. Do make sure the greek yogurt is the thick type and not ‘greek style’ otherwise it will make the filling too runny and won’t set.
Now lets talk texture, creamy, thick and indulgent… It’s a good job these are in individual pots because it’s hard to stop! Let me know if you give this recipe a go by tagging me in your pictures. I love seeing all your foodie snaps.
Biscoff cheesecake potsCourse: DessertsDifficulty: Easy
Individual cheesecake pots made with Lotus Biscoff cookie butter spread
8 lotus biscuits
20g margarine (I use Lurpak lighter)
190g thick 0% greek yogurt
1/2 tsp vanilla extract
140g creme fraiche
25g Natvia (stevia sweetener)*
70g Biscoff spread (cookie butter)
- Place the biscuits in a sandwich bag and bash with a rolling bin until a fine crumb.
- Melt the margarine in the microwave, then add the biscuit crumbs and stir through.
- Press the biscuit base into 4 ramekins, then set in the fridge.
- Place the Biscoff spread in a microwave safe bowl and microwave for 10-20 seconds until runny. Add the greek yogurt, creme fraiche, vanilla, sweetener and Biscoff spread to a bowl, then beat until just combined.
- Spoon into the pots and refrigerate for at least two hours.
- Optional, crumble half a Lotus biscuit on top of each pot.
- Natvia can be subbed for caster sugar or icing sugar.