Date posted: 02/01/2024

Flora Plant Lotus Biscoff cheezecake

  • Serves 10
  • Timing: 25 mins
Votes: 0 Average: 0


Violife Creamy 400g
Golden caster sugar 130g
Vanilla paste 5g
Lotus Biscoff spread 100g
Flora Plant Cream Double 400g
Lotus Biscoff biscuits, crushed 100g
Flora Plant B+tter Unsalted 40g


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  1. Allow Violife Creamy to come to room temperature. In a machine with a beater attachment, mix the Violife Creamy with sugar, vanilla and Biscoff spread until smooth. In a separate bowl, whisk the Flora Plant Double until firm. Fold together the Violife Creamy mix and Flora Plant Double and place into a piping bag.
  2. Place Lotus Biscoff biscuits into a zip-lock bag and crush with a rolling pin. In a saucepan, melt the Flora Plant B+tter Unsalted, then stir in the crushed biscuits, allow to set in the fridge and break into pieces.
  3. In a suitable serving glass, pipe a layer of the cheezecake mix, top with the biscuit, and repeat to form two layers of each. Then serve.
  4. Chefs tip: Ripple a caramel sauce or fruit compote through the layers. Change the Biscoff to lemon curd, for a quick tangy lemon cheezecake.
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