Lotus Biscoff Cheesecake
I created this no-bake Lotus Cheesecake as the ultimate 20-minute dessert for my busy kitchen! Creamy Lotus Biscoff spread mingles with silky cream cheese and whipped cream over a buttery biscuit base, creating a caramel-kissed dream that tastes like you spent hours baking—but you didn't.
Equipment
- 2 Large mixing bowls
- 1 Blender/Grinder
- 1 Springform pan/Glass trifle bowl
- Measuring Spoons
- 1 Electric Hand Beater
- Spatula
Ingredients
- 250 grams Lotus Biscuits Crushed to a powder
- 60 grams Butter melted
- 400 grams Cream cheese At room temp
- 300 ml Cream Chilled
- ½ cup Icing sugar
- Salt A pinch
- 1 teaspoon Vanilla essence
Instructions
- Crush the Lotus biscuits in a grinder or chopper (or in a Ziploc bag with a rolling pin) and add the melted butter. Combine both till you get a sand-like texture. Press the crushed biscuits, firmly into the base of the pan or dish you are using.
- Refrigerate the crust while making the cheesecake batter.
- In a large mixing bowl, add the softened cream cheese and beat it for 2 minutes. Then add the Lotus Biscoff spread, salt, and vanilla essence to it. Beat the mixture for 3-4 minutes, or until it is smooth. Set aside.
- In another chilled bowl add the chilled cream. Beat it for 10 minutes, or until soft peaks are formed. Next add icing sugar and beat till smooth.
- Combine both the cream cheese mixture and the whipped cream. Pour the cheesecake batter over the prepared crust.
- Refigrate the cheesecake for 10 to 12 hours or overnight.
- Before serving the chilled cheesecake, microwave the Lotus spread for 30 seconds and spread it over the prepared cheesecake. You can also decorate with with crushed Lotus biscuits, if you like.
- Your delicious Lotus Cheesecake is ready to serve!
Notes
Always have the ingredients at room temperature before making the recipe.
For a cheesecake, a springform pan is the best type to use. But you may also use a transparent glass serving dish or trifle bowl.
Use unsalted butter for the crust, as the cream cheese is quite salty.