Brownie and Lotus Cheesecake

Decadent chocolate brownie with a velvety cheesecake layer and a indulgent Lotus Biscoff finish

by Raheli Krut
written by Raheli Krut
Jump to Recipe Print Recipe
Image of Lotus Brownie Cheesecake

Indulge in the ultimate dessert experience with perfect layers of fudgy chocolate brownies, a smooth, slightly tangy cheesecake filling, and a luscious Lotus Biscoff topping. This show-stopping treat is as delicious as it is easy to make, combining rich chocolate, creamy cheesecake, and the irresistible caramelized flavor of Biscoff in every bite.

For the best texture, store the cake in the fridge, but let it sit at room temperature for about an hour before serving—this allows the brownie layer to soften beautifully, creating the perfect balance of chewiness and creaminess. Whether for a special occasion or an indulgent treat, this dessert is sure to impress!

Brownie and Lotus Cheesecake

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Serves: 10 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

For the Brownie Layer:
- ½ cup (1 stick or 4.2oz) butter
- 3.5 oz dark chocolate
- ¾ (6oz) cup sugar
- 2 large eggs
- 2 tbsp cocoa powder
- ½ (2oz) cup flour

For the Cheesecake Layer:
- 14 oz cream cheese (2 containers)
- 7 oz sour cream
- ½ cup sugar
- 3 large eggs
- 1 tsp vanilla paste or extract
- 1 tbsp instant vanilla pudding mix

For the Topping:
- 4-5 tbsp Lotus Biscoff spread

Instructions

1. Prepare the Brownie Layer:
Melt the chocolate and butter together in a bowl until smooth.
Add sugar and whisk well.
Gradually add the eggs, whilst whisking after each one.
Stir in the flour and cocoa powder until fully incorporated.
Pour into an 8-inch baking pan lined with parchment paper and bake at 340°F (170°C) for 25-30 minutes.

2. Prepare the Cheesecake Layer:
While the brownies bake, whisk together all the cheesecake ingredients in a bowl until smooth.
Once the brownies are out of the oven, pour the cheesecake mixture on top.
Bake at 265°F (130°C) for 1 hour, or until the edges are slightly golden and the centre is still a bit wobbly.

3. Chill & Add Topping:
Let the cake chill in the fridge overnight.
Melt the Lotus Biscoff spread for 10 seconds, drizzle over the cake, and smooth it out.

4. Serve & Enjoy!
Store in the fridge, but let it sit at room temperature for at least 30 minutes before serving so the brownie layer softens.

Notes

Image of Lotus Brownie Cheesecake

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