Lotus Biscoff Cheezecake
A delicious vegan creamy dessert topped with a little crunch
Biscoff Truffles
Accompaniment
Food
American
British
Easy enough for kids to make, grown up enough that adults love them too!
Ingredients
• 250g Lotus Biscoff biscuits, crushed
• 150g Carnation Condensed Milk
• 225g white chocolate, melted
Method
- Combine most of the crushed biscuits and condensed milk in a bowl until fully mixed.
- Roll mixture into small balls and place on a lined baking tray. Refrigerate for around 10 mins.
- Melt the white chocolate (bain-marie or microwave). Dip chilled balls into chocolate, turning to coat.
- Tap off excess chocolate, sprinkle with reserved crumbs and chill until set.
