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Espresso Martini Cheesecake with Lotus Biscoff Base

Marrying the sultry elegance of an espresso martini with the creamy richness of cheesecake, this tray bake brings a modern twist to two beloved classics. Born from the cocktail renaissance of London’s private bars in the 1980s, the espresso martini introduced coffee flair to spirits, and here it infuses every velvety bite of mascarpone and cream cheese atop a crunchy Lotus Biscoff biscuit base. Belgian-spiced caramel biscuits ground into golden crumbs cradle a bittersweet mocha layer, while silky vanilla topping offers a harmonious balance. The boozy coffee syrup, gently heated to a caramel consistency, unveils bold espresso notes complemented by hints of vodka and coffee liqueur, creating a glossy finish that dazzles both the eye and palate. Perfect for dinner parties or special occasions, this make-ahead dessert can chill overnight, ready to pour over the dramatic syrup just before serving. Each slice delivers a layered symphony of textures and flavors—crisp, creamy, boozy, and bittersweet—celebrating the art of dessert innovation in a single, stunning tray bake.

Dessert | British | Egg-Free | Shellfish-Free | Soy-Free | Vegetarian | Cheesecake | Mixing Bowl | Saucepan | Stand Mixer | Traybake tin | Biscoff Biscuit | Cream Cheese | Espresso powder | Mascarpone | Baking | Folding | Mixing | Simmering | Whipping | Whisking | Festive | Party | Make-Ahead | Overnight
Time to complete

Prep

30min

Cook

20min

Wait

4h

Total

4h 50min

Ingredients (Makes 12 servings)

Ingredients

  • 2 tsp (10 ml) vanilla bean paste
  • 85 g (¾ cup) sifted cocoa powder
  • 50 g (¼ cup) chocolate-hazelnut spread
  • 100 g (½ cup) golden caster sugar
  • 4 tbsp (60 ml) vodka
  • 250 g (9 oz) Lotus Biscoff biscuits, crushed
  • 125 g (½ cup + 1 tbsp; 4.4 oz) unsalted butter, melted
  • 600 g (21 oz) cream cheese, room temperature
  • 250 g (9 oz) mascarpone, room temperature
  • 120 g (1 cup) icing sugar, sifted

Multiple Uses

  • 600 ml (2½ cups) double cream
  • 1 tbsp (6 g) espresso powder
  • 1 tbsp (15 ml) coffee liqueur

For Serving/Garnishing

  • Chocolate-covered coffee beans
Nutrition Information (per 100g)
  • Calories: 390 kcal
  • Fat: 33
  • Protein: 5
  • Carbohydrates: 25
  • Fiber: 1.4
Directions

Prepare Pan & Base

  • 1. Line a 25 × 20 cm (10″ × 8″) traybake tin—at least 5 cm (2″) deep—with baking paper, allowing for an overhang. In a bowl, toss crushed Biscoff biscuits with melted butter until they resemble damp sand. Press firmly into the base of the tin and chill for 15 minutes.

Whip Vanilla Filling

  • 2. In a stand mixer, beat cream cheese, mascarpone, icing sugar and vanilla paste until smooth. Pour in 500 ml (2 cups) of double cream and whisk until soft peaks form. Reserve one-third of this white mixture in a separate bowl.

Make Chocolate Layer

  • 3. Sift cocoa powder into the remaining white mixture and add chocolate-hazelnut spread, folding gently. If too stiff, stir in up to 100 ml (½ cup) more cream. Dissolve 1 tbsp espresso powder in 1 tbsp coffee liqueur, then fold into the chocolate mixture until evenly colored.

Assemble & Chill

  • 4. Spread the chocolate mixture over the chilled base, leveling the top. Drop dollops of the reserved vanilla filling over it, then carefully smooth to create defined layers. Chill at least 4 hours or overnight. Before adding syrup, run a palette knife over the surface in diagonal lines to create a pattern.

Prepare Coffee Syrup

  • 5. Combine golden caster sugar, 1 tbsp espresso powder, 4 tbsp coffee liqueur and 4 tbsp vodka in a small saucepan. Gently heat for 20 minutes, swirling, until sugar dissolves and the syrup coats the back of a spoon. Cool until just warm but still pourable.

Serve

  • 6. Fifteen minutes before serving, transfer cheesecake to the freezer. Lift out using the paper overhang and place on a platter. Drizzle over the coffee syrup—rewarm gently if needed—and spread to the edges with a hot palette knife. Scatter chocolate-covered coffee beans on top.
Cookix's Secrets

Alternative Methods

  • Press the base into a springform pan for a classic round cheesecake presentation.

Assembly

  • Use a thin palette knife to create shallow grooves on the surface––they’ll highlight the syrup pattern.

Base Preparation

  • Press crumbs firmly and chill thoroughly so the base holds its shape when sliced.

Bold Enhancements

  • Replace vodka with dark rum in the syrup for richer, caramel notes.

Complementary Flavors

  • Stir in a teaspoon of orange zest to the vanilla filling for a citrus twist.

Filling

  • Bring dairy ingredients to room temperature for smoother whipping and no lumps.

Healthier Variations

  • Swap half the cream cheese for Greek yogurt and use reduced-fat cream to lower calories.

Ingredient Swaps

  • Use gluten-free digestive biscuits instead of Biscoff crumbs for a gluten-free version.

Seasonal Tweaks

  • Add a pinch of pumpkin spice to the chocolate layer in autumn for cozy warmth.

Serving

  • Chill the cheesecake in the freezer 15 minutes pre-service; this firms edges and makes clean slices.