Strawberry Biscoff cheesecake

If you love Lotus Biscoff biscuits look no further, we have the perfect recipe for you! Try this amazing strawberry Biscoff cheesecake with fresh juicy strawberries!

Brought to you by Lotus Biscoff

Treat yourself to a delicious strawberry Biscoff cheesecake by Lotus Biscoff!

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  • 200 g Lotus Biscoff biscuits
  • 100 g butter
  • 1 free-range egg
  • 1.5 kg fresh strawberries
  • 500 g soft cheese
  • grated zest and juice of 3 unwaxed limes
  • 250 ml whipping cream
  • 3 gelatine leaves, soaked in cold water and squeezed dry


Preheat the oven to 180°C/Gas Mark 4. Crumble the biscuits and mix with the butter and egg, then press firmly into a 19cm (7½in) loose-bottomed baking tin. Bake in the oven for 15 minutes, then leave to cool.
Cut the strawberries in half and place them in the baking tin with the top facing down and the cut-side facing out. Reserve some to garnish.
Mix the soft cheese and grated lime zest in a large bowl. Whip the cream and add to the soft cheese using a spatula.
Put the lime juice in a small pan and heat gently. Dissolve the gelatine leaves in the juice.
Pour the lime juice into the soft cheese and mix gently using a spatula. Spoon this mixture into the baking tin.
Garnish with a few strawberries and put the cheesecake in the refrigerator for 24 hours to become firm.
Last updated one year ago

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