No Bake Lotus Cream Cheese Cake
No Bake Lotus Biscoff Cheesecake – Easy, rich and decadent cheesecake with a Lotus Biscuit base, creamy Lotus Biscoff cheesecake and Lotus Biscoff spread, elegant dessert for any special occasion!
What is Lotus Cream Cheese Cake?
Lotus Cream Cheese Cake is a dessert which is made out from cream cheese and lotus. In this recipe you’ll see a no bake version of it. Most of all the cheesecakes are no bake but few them are baked. Lotus biscoff cheesecake is a no-bake cheesecake made with a biscoff biscuit base, followed by a layer of creamy cheesecake filling and then topped with a layer of melted lotus biscoff spread. This Lotus cheesecake is a perfect quick dessert to make
Things you’ll need to make Lotus Biscoff Cheesecake
Electric whisk
Food processor or blender to crush biscuits
8inch springform cake tin
Offset spatula for smoothing
HOW LONG DOES BISCOFF CHEESECAKE LAST?
This cheesecake will last for three days in the refrigerator if it’s not all eaten up by then!!
Storage:-Store it covered either in an airtight container or in clingfilm so that it doesn’t dry out or take on other flavors from the fridge. Aim to store it in the coldest part of the fridge, which is usually at the back.
HOW TO SLICE BISCOFF CHEESECAKE??
Make sure the Biscoff cheesecake is set. Cutting with a hot knife is recommended. Fill a tall judge with hot water and submerge the knife for 10 seconds or so. You don’t want the Biscoff spread to melt against the knife, just have it warm enough to easily slice through. Wipe it dry and then press down with the knife rather than using a slicing motion. If the slice is messy, you can use the same hot knife technique to tidy it up by running the knife along the slice and smoothing it out.
CAN YOU FREEZE BISCOFF CHEESECAKE?
Yes! You can make a cheesecake in advance and freeze it for later. It’s the perfect option for when you know you have something coming up and you just won’t have the time to make anything then.
INGREDEINTS:-
- Lotus biscuits
- Melted butter
- Cream cheese
- Lotus spread for cheese mixture
- Vanilla essence
- Salt
- Double cream
- Sugar
- Lotus spread for topping
HOW TO MAKE IT??
Blitz the Biscoff biscuits in a food processor until broken down into fine crumbs. Add the melted butter and mix. Take 8′ sized baking pan, Spread the biscuit/butter mixture into the base of the pan. Smooth it out into an even layer, compacting it down with the back of a spoon. Put the tin in the fridge for at least 30 minutes whilst you prepare the cheesecake filling.
In a bowl add cream chees, 100g of lotus spread, vanilla essence. Beat with an electric hand whisk until well combined. In a separate bowl, whip the cream until it forms stiff peaks. Fold the whipped cream into the other filling ingredients until combined.
Layer the mixture on top of your biscuit base. Put in the fridge to set for a minimum of 4-6 hours or preferably overnight.
Pour the melted Biscoff spread all over the top of the cheesecake. Refrigerate for few minutes. Add some biscuit crumbs and whole biscuits for decoration if desired. Cut into pieces.
Enjoy!!
No Bake Lotus Cream Cheese Cake
This no-bake Biscoff cheesecake is smooth, creamy and oh so delicious. With a crunchy Biscoff base and pretty drip edge it looks as good as it tastes!
Ingredients
- 250-300 g Lotus biscuits
- 80 g melted butter
- 250 g cream cheese
- 100 g lotus spread
- 1 tsp vanilla essence
- pinch of salt
- 300 ml double cream
- 1/2 cup sugar
- 180 g lotus spreading
Instructions
- Blitz the Biscoff biscuits in a food processor until broken down into fine crumbs. Add the melted butter and mix. Take 8' sized baking pan, Spread the biscuit/butter mixture into the base of the pan.
- Smooth it out into an even layer, compacting it down with the back of a spoon. Put the tin in the fridge for at least 30 minutes whilst you prepare the cheesecake filling.
- In a bowl add cream chees, 100g of lotus spread, vanilla essence. Beat with an electric hand whisk until well combined. In a separate bowl, whip the cream until it forms stiff peaks. Fold the whipped cream into the cheese mixture until combined.
- Layer the mixture on top of your biscuit base. It’s easier to do this in two layers rather than tipping it all in so that you can avoid air bubbles. Smooth the top with an offset spatula and then bang once or twice down on the benchtop to get rid of any air bubbles. Put in the fridge to set for a minimum of 4-6 hours or preferably overnight.
- Melt the Biscoff Spread in short 10-15 second bursts in the microwave or on a low heat on the stovetop. Pour the melted Biscoff spread all over the top of the cheesecake. Refrigerate for few minutes
- Remove the cheesecake from the springform tin by running a sharp knife around the edge of the tin, then gently unclipping the side and lifting it away. Use a cake lifter or two spatulas to lift the cheesecake away from the base of the tin and transfer it to a plate or cake stand.
- Add some biscuit crumbs and whole biscuits for decoration if desired. Cut into pieces. Serve and Enjoy!!