SERIOUSLY... THIS IS TO DIE FOR. The creamiest of cheesecakes with the naughtiest flavour - lotus!! This is a must for a lockdown weekend bake, however I must warn you... it is seriously addictive and won't last long. It certainly didn't for me.

Ingredients for the base

-160g of Lotus Biscoff cookies

-60g of dairy-free butter (melted)

-2 tbsp. of coconut oil (melted)

Ingredients for the filling

-180g of cashew nuts (soaked overnight & drained)

-2 cans of coconut cream (cream only)

-4 tbsp. of Lotus Biscoff spread

-1 tsp. of vanilla bean paste

-2 tbsp. of coconut oil (melted)

* The cashew nuts need to be soaked overnight in water. Just make sure the water is covering the nuts!


-Biscoff spread

-Lotus Bischoff biscuits

Serves around 8-10 or can be consumed with one fork whilst locked in your room watching rom coms ... your choice!

Line a 8'' cake tin with greaseproof paper.
- Place the biscuits into a blender and whizz up until crumbly, but not too fine. Alternatively, you can crush the biscuits in a bowl with the top of a rolling pin.
- Melt the butter and coconut oil.
- In a bowl, add in the crushed biscuits and pour over the melted butter & coconut oil and mix until like wet sand.
- Press the mixture into the lined cake tin, making sure to compact it in using a spoon or clean hands.
- Place into the freezer whilst you make the filling.

To make the filling
Drain the cashew nuts and place them into a food processor/blender along with the coconut cream, Biscoff spread, vanilla, melted coconut oil.
- Whizz up on high for around 5 minutes until completely smooth (this is why it is important you soak your cashews over night).
- Add a splash of water if needed.
- Pour the filling into the base, level with a spoon and pop back into the freezer to set for 6 hours or overnight.

Once set, take out of the freezer and allow to defrost a little. Then decorate to your desire - I 100% always lather on a thick layer of the remaining lotus spread and then sprinkle on top crushed lotus biscuits...

Quite literally salivating whilst writing this... #nom. This will keep in the fridge for up to 4 days or in the freezer for weeks! I usually cut mine into slices and freeze some for a later date.

Enjoy my sunshines! This is one you are definitely going to want to recreate at home. Don't forget to share and tag on social if you do decide to make this recipe.

Much Love,

Evie Xx

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