12/22/2025
Dreaming of that viral Lotus Biscoff flavor but watching your macros? 🍯✨
You don’t have to give up on your favorite dessert! Here is my lighter, high-protein take on the famous cheesecake. It’s creamy, perfectly spiced, and guilt-free.
And now, the recipe for the FIT LOTUS BISCOFF CHEESECAKE 👇
Crust (Spiced):
🔸 200 g Almond flour
🔸 40 g Butter (melted)
🔸 35–45 g Powdered erythritol
🔸 1–2 tsp Gingerbread or Speculoos spice (sugar-free)
🔸 Pinch of salt
Cheesecake Filling:
🔸 700 g Lean smooth quark/curd cheese
🔸 300 g Natural Skyr (thick)
🔸 4 Eggs
🔸 40 g Sugar-free vanilla pudding powder
🔸 160–200 g Powdered erythritol (to taste)
🔸 1–2 tsp Vanilla extract
🔸 Pinch of salt
Sugar-free "Lotus" Topping:
🔸 120 g 100% Peanut butter (smooth)
🔸 70–100 ml Milk
🔸 35–50 g Powdered erythritol
🔸 1 tsp Gingerbread spice (sugar-free)
🔸 1/2 tsp Cinnamon (optional)
🔸 Pinch of salt
Garnish:
🔸 12 Lotus Biscoff biscuits (1 per serving)
Instructions:
Crust: Preheat the oven to 180°C (conventional mode/top-bottom). Mix almond flour, powdered erythritol, spice, and salt. Add melted butter and combine until it looks like wet sand. Press firmly into the bottom of a rectangular mold (especially the corners).
Pre-baking: Bake the crust for 8–10 minutes, remove, and let it cool slightly. Reduce the oven temperature to 160°C.
Cheesecake Filling: Make sure all ingredients are at room temperature. Briefly mix the curd cheese and Skyr until smooth. Add erythritol, pudding powder, vanilla, and salt – mix briefly. Finally, add the eggs one by one, mixing just until combined (do not overmix or aerate the batter).
Baking (Creamy Texture): Pour the batter over the crust. Bake for 55–70 minutes at 160°C. For a perfectly even and creamy top, place a dish with hot water on the bottom of the oven (the steam prevents cracking).
Cooling: After baking, turn off the oven and leave the cheesecake inside with the door slightly ajar for 20–30 minutes. Then, let it cool completely at room temperature. Refrigerate for at least 6 hours, preferably overnight (the texture needs to set so you can cut perfect squares).
Sugar-free Topping: Heat the peanut butter with milk just until it becomes liquid (it should be pourable, not hot). Add powdered erythritol, spices, and salt. Whisk until smooth. If needed, add more milk teaspoon by teaspoon until you get a "dripping" consistency.
Finishing touch: Pour the sauce over the chilled cheesecake and spread evenly. Cut into 12 squares and place one Lotus biscuit on top of each piece.
Macros (1/12 serving):
🔸 Kcal: 339
🔸 P: 23.8 g | F: 19.7 g | C: 15.4 g
🔸 GL: 8.6 (Low)
