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!!