Home » Lotus Chocolate Indulgence

Lotus Chocolate Indulgence

There are people who love Lotus Biscoff and others who passionately despise it. I personally have been among both of them.

I wasn’t always a fan of Biscoff, it always seemed so hyped up and maybe to some extent, it still is. But I happened to have acquired the taste for it and I love them especially paired with any milk or cream based desserts.

This dessert has a bottom layer of chocolate cake. I used my simple homemade 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 second layer above this is the Biscoff cheesecake. It has a creamy, mousse-like consistency, that makes this dessert so very appetizing.

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.

I made this a month back for a family gathering, but didn’t get the time to take any pictures. However, since then, it’s been on my mind to make it again just to share the recipe with you all. And finally, it’s here!

It’s a great casserole dessert especially if you have any special occasion approaching. And trust me, both kids and adults alike, will love them.

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!


Leave a Comment

Your email address will not be published. Required fields are marked *