Macadamia Moonshine Cheesecake

Macadamia Moonshine Cheesecake

Looking for a new bake to try this weekend? How about this mouthwatering Macadamia Moonshine and Biscoff Cheesecake by @cheesecakesby_emily. Indulgent, decadent, and made with lots of yummy Biscoff, as well as a generous helping of our popular Macadamia Moonshine, this one is perfect as a show stopper of a dessert or delicious treat!

This irresistible cheese cake is surprisingly simple to make and comes together in less than 10 steps! 

- Ingredients - 


  • 300 g Lotus/Biscoff Biscuits
  • 125 g Unsalted Butter (Melted)


  • 560g Cream Cheese
  • 280ml Double Cream
  • 1tsp Vanilla Extract
  • 100g Icing Sugar
  • 250g Lotus Biscoff Spread
  • 200g White Chocolate
  • 100ml Macadmia Moonshine

- Recipe - 

To make the base:

Blitz the biscuits to a fine crumb and melt the butter until smooth
Mix the two together until combined and press into the bottom of a 20cm/8” deep springform cake tin.

For the Cheesecake 

1. Melt your white chocolate until smooth - you can do this in the microwave or in a bain-marie. Leave it to cool for about 10 minutes.
2. Add your cream cheese, icing sugar, vanilla extract, double cream and Macadamia Moonshine and mix until the mixture forms thick (stiff peaks)
3. Once cool add your white chocolate and whisk slightly
4. Add in a thick dollop of Lotus Biscoff spread and gently fold into the mixture to create a swirl.
5. Spread the mixture on top of the base evenly.
6. Make sure to push the mixture into any gaps so there are no air bubbles/gaps afterwards.
7. Pop into fridge to set for 6-8 hours or overnight.

Once set, remove from the fridge, decorate as desired, and enjoy!

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