Semifreddo cheesecake terrine with Lotus Biscoff

Semifreddo cheesecake terrine with Lotus Biscoff

Spiced caramel Biscoff biscuits and crunchy spread are used for the base and topping of this frozen delight

, 28 October 2020

(24 votes)

Semifreddo cheesecake terrine with Lotus Biscoff
  • Cook: 30 Mins
    plus freezing

  • Serves: 16

  • Price: 37p per serving

TOP TIP: The creamy semifreddo can be made a few weeks in advance–keep in the freezer, then add the base, fruit topping and drizzle shortly before you serve it.

Nutritional Info
Each 84g serving contains
  • Energy



  • Fat



  • Saturates



  • Sugars



  • Salt



of your reference intake.
Typical energy values per 100g: 1088kJ/260kcal.
  • 70g unsalted butter, plus extra for greasing
  • 500g pack Asda Fat Free Greek Style Yogurt
  • 1tsp vanilla extract
  • 200g soft cheese
  • 100g icing sugar, sifted
  • 250g pack Lotus Biscoff biscuits
  • 200g fresh or frozen fruit, large pieces halved or quartered
  • 1tbsp Biscoff Crunchy Spread
  • Grease a 24cm loaf tin with a little of the butter and line with clingfilm, leaving some hanging over the sides.

  • In a large bowl, beat together the yogurt, vanilla and soft cheese until smooth. Fold in the icing sugar. Cover and freeze for8hrs, stirring every 2 hrs or so. When the mixture gets slushy, transfer to the prepared tin, leaving at least 1cm unfilled at the top.

  • Heat the butter in a small pan on a low setting to melt.

  • Blitz the biscuits in a food processor until they form sandy crumbs, then mix into the melted butter.

  • Take the tin out of the freezer and top the frozen mixture with the crumbs, pressing and smoothing to form an even layer. Return to the freezer for 30 mins.

  • To assemble, take the loaf tin out of the freezer, turn it upside down over a serving plate, then carefully lift off the tin and remove the cling film. Top with the fruit.

  • Put the Biscoff spread in a microwaveable bowl. Zap for 30 secs to melt; drizzle over.

  • Slice the dessert to serve.