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A buttery lotus biscuit base, with a creamy Biscoff cheesecake filling, topped with a thick layer of melted Biscoff spread, and a sprinkle of Biscoff crumbs.
Blend 200g of Lotus biscuits in a blender
Set aside 2 tablespoons of the mix for later
Mix in 60g of melted butter, mix together and line a baking tray with the mix.
With a hand held blend the cream cheese, the Biscoff spread and the icing sugar together until smooth.
Pour over the melted 200g Biscoff spread.
Sprinkle around the edges the remaining Biscoff crumb
Refrigerate for 3 hours until firm.