Crush the Lotus biscuits into fine crumbs and mix thoroughly with the melted butter.
Line a springform pan with parchment paper. Press a portion of the biscuit mixture into the bottom and up the sides of the pan to create the crust. Reserve the remaining crumbs.
In a large bowl, combine the cream cheese, Greek yogurt, condensed milk, sugar, lemon zest, and lemon juice. Whisk until smooth and well combined.
Spread half of the cream cheese mixture into the prepared biscuit crust.
Pour a generous layer of Lotus Biscoff spread over the cream layer.
Top with the remaining cream cheese mixture, spreading it out evenly.
Cover the cream filling with the reserved biscuit crumbs, pressing down gently to form the base of the cheesecake.
Chill the cheesecake in the refrigerator or freezer until fully set.
To serve, place a plate over the top of the pan and carefully flip the cheesecake upside down. Remove the springform pan and peel off the parchment paper.
Cook it hands-free.
Open this recipe in Mise for full-screen steps, a photo for each one, and built-in timers — no scrubbing through the video.
Open in Mise →
