Good, better, best

+ GOOD – Cut cost: for a cheaper option, swap the Biscoff spread for lemon curd to create a tangy lemon cheezecake. Decorate with lemon zest.

++ BETTER – Recipe

+++ BEST – Sweet surprise: add another dimension to the dessert with a ripple of caramel sauce or fruit compote through the layers.

Lotus Biscoff Cheezecake

Desserts Food American British Dairy-free Vegan Vegetarian

A delicious vegan creamy dessert topped with a little crunch

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10 Servings

Ingredients

For the cheezecake:

400g Violife Creamy

130g golden caster sugar

5g vanilla paste

100g Lotus Biscoff spread

400g Flora Plant Double 31%

For the topping:

100g Lotus Biscoff biscuits, crushed

40g Flora Plant B+tter Unsalted

Method

For the cheezecake: allow Violife Creamy to come to room temperature. In a machine with a beater attachment, mix the Violife Creamy with the sugar, vanilla and Biscoff spread until smooth. In a separate bowl, whisk the Flora Plant Double 31% until firm. Fold together the Violife Creamy mix and Flora Plant Double 31% and place into a piping bag.
For the topping: place the Biscoff biscuits into a Ziploc bag and crush with a rolling pin or blitz in a food processor. In a saucepan, melt the Flora Plant B+tter Unsalted, then stir in the crushed biscuits, allow to set in the fridge then break into pieces.
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.

Baked Lemon Cheesecake