Make the Crust

Mix crushed Biscoff biscuits with melted butter and salt.

Press the mixture into the bottom of a 9-inch springform pan.

Smooth it evenly and refrigerate for 15–20 minutes to set.

Prepare the Filling

Beat cream cheese until silky and smooth.

Add powdered sugar and vanilla; mix until fully combined.

In a separate bowl, whip the heavy cream to stiff peaks.

Fold whipped cream into the cheesecake mixture gently.

Add Lotus Biscoff spread and fold until evenly caramel-toned and airy.

Assemble the Cheesecake

Spoon the filling over the chilled crust.

Smooth the top using a spatula for a clean cheesecake aesthetic.

Chill for 6 hours minimum, preferably overnight.

Add the Lotus Topping

Melt Lotus spread until pourable (not hot).

Gently pour over the chilled cheesecake and tilt the pan to coat evenly.

Let it set in the refrigerator for at least 30 minutes.

Decorate

Create your Lotus cake design using whole biscuits, crumbs, or a lotus flower pattern. This step enhances presentation and turns your dessert into a bakery-worthy centerpiece.