- 250g Lotus Biscoff biscuits, crushed
- 100g butter, melted
- 400g cream cheese
- 100g icing sugar
- 400g Lotus Biscoff spread
- 250ml double cream
- Crushed Lotus Biscoff biscuits
- Whipped cream
Add the butter to the crushed biscuits and pour into a dish, flattening it well. Refrigerate for about 15 minutes.
Beat together the double cream with the icing sugar for a few minutes till it starts to thicken up. Add 200g lotus spread followed by the cream cheese. Do not overmix as that could turn the mixture runny.
Add the cream mixture to the biscuit base and let it refrigerate again for around 30 minutes.
Melt the rest of the biscoff spread and spread it all over the cream mixture.