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Biscoff cheesecake dessert with chocolate cake

Biscoff Cheesecake and Chocolate cake Dessert

A delicious Lotus dessert with a layer of chocolate cake at the bottom and biscoff cheesecake on top. This is one of those quick and easy dessert casseroles. It is great for a potluck party or a make-ahead dessert, which you can prepare in half an hour the night before any occasion.

I made this for a very special day and had family and friends over. All of them had only positive feedback for this cheesecake dessert. Both adults and children really enjoyed it!

I didn’t really intend this recipe for the blog but when I know a recipe is good, it’s hard for me to keep it to myself. And you guys deserve to try and enjoy it for yourself too!

How to make this biscoff dessert?

This dessert has a bottom layer of chocolate cake. I used my simple chocolate cake recipe, baked in a loaf pan, sliced it up and evenly placed them in the casserole. You can opt for any store-bought chocolate cake slices as well.

The cake is then generously drizzled with expresso or milk-based coffee, to give it that enhanced flavour. And the next layer above this is the Biscoff cheesecake filling. It has a creamy, mousse-like consistency, that makes this dessert drool-worthy good.

The cheesecake or mousse layer is inspired by my Lotus Cheesecake cups. Then, to finish off this dessert, I like to decorate it with melted biscoff spread and crushed lotus biscuits.

Other recipes with Lotus Biscoff:

This Biscoff cheesecake dessert is really so simple to make and I know you all will love it. Do make this casserole dessert, especially if you have any special occasion approaching. Trust me, your guests will thank you for it!

RECIPE for Biscoff Cheesecake and Chocolate cake dessert:

Lotus Chocolate Indulgence

Recipe by Aysha SaihaCourse: DessertDifficulty: Easy


Prep time


Resting time


Total time






  • 12 chocolate cake slices (or as needed)

  • 3/4 cup expresso or milk coffee

  • 90gm cream cheese

  • 1/3 cup condensed milk

  • 1/3 cup lotus biscoff spread

  • 3/4 cup heavy whipping cream

  • Topping: Lotus crumbs + Melted biscoff spread


  • In a medium-sized rectangular dessert dish, arrange a layer of cake slices ensuring every hollow space is stuffed.
  • Evenly drizzle the expresso on top, soaking the chocolate cake.
  • In a mixing bowl, add the cream cheese, condensed milk, biscoff spread and beat using an electric beater until there are no lumps.
  • Add the heavy whipping cream into the bowl, whip until the cream slightly thickens and it’s mixed properly.
  • Pour this cream layer evenly on top of the cake in the dish.
  • To decorate, melt a spoonful of Biscoff spread. Add the melted spread in a small disposable piping bag and pour horizontal lines across the dish. Using a toothpick, create vertical lines alternating in direction across the biscoff. You now have a pretty pattern on top. Sprinkle crumbled biscuits on the sides.
  • Cover with cling and let it chill in the fridge for a minimum of 2 hours or preferably overnight.
  • Slice and serve or Scoop and serve, as per your preference. Enjoy!


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