This no-bake lotus biscoff cheesecake tastes amazing! Combination of creamcheese and lotus biscoff butter is like heaven and the lotus biscoff gives it the most delicious flavor!
I am not a big fan of lotus biscuit but i wanted to eat it all!
I have been seeing it all over and in the end i wanted to give it a try after a special request from my fiancée. ^^,
We loved it! The cream mixture tastes the same as Nugger sandwich ice cream, i made a little sandwiches and put it in the fridge! Omg, so good!
If you are not like me and already a fan of lotus biscuits or lotus biscuit butter, you really need to try it!
How to make it:
- Blitz the biscuits in a food processor into crumbs.
- Pour the melted butter into biscuit crumbs and mix well. – Place 2 tablespoons a side for the topping.
- Place the mixture at the bottom of your pan and press down the mixture well until all stick each other.
- Chill it in the fridge for at least an hour.
- In a large bowl, mix the room temperature cream cheese, powder sugar and lotus butter very well until it is smooth with an help of a spatula.
- In a seperate bowl, whip the heavy cream with an electric mixer until it is soft peaks form.
- Slowly add the cream into cream cheese mixture until it is perfectly combined.
- Pour the mixture over chilled biscuit base, smooth the top with an offset spatula and put it into fridge for at least 5 hours or preferably overnight.
- Melt the remaning lotus butter by placing the jar in a bowl with boiled water.
- Pour the melted lotus bread over chilled cream cheese and make the top smooth.
- Sprinkle the biscuit crumbs that was placed aside on top of the butter.
- Chill it for an hour in the fridge and then you can serve!
Please let me know if you try this recipe, i would love to know how they turn out and if you like them!
Leave me a comment below, it will make me the happiest!
How to make No-Bake Lotus Biscoff Cheesecake
This no-bake lotus biscoff cheesecake tastes amazing! Combination of creamcheese and lotus biscoff butter is like heaven and the lotus biscoff gives it the most delicious flavor! Even though I am not a big fan of lotus biscuit, i wanted to eat it all!
Ingredients
- 250g lotus biscuits
- 60g unsalted butter, melted (4 tbsp)
- 400ml heavy cream (2 cups)
- 75g powder sugar (3/4 cups)
- 1 tbsp of vanilla extract/vanilla
- 400ml cream cheese, room temperature (2 1/2 cups)
- 400g lotus butter = 200g (1/2 cups) for the cream cheese mixture and the rest for topping
Instructions
- Blitz the biscuits in a food processor into crumbs.
- Pour the melted butter into biscuit crumbs and mix well. - Set 2 tablespoons a side for the topping.
- Place the mixture at the bottom of your pan and press down the mixture well until all stick each other.
- Chill it in the fridge for at least an hour.
- In a large bowl, mix the room temperature cream cheese, powder sugar and lotus butter very well until it is smooth with an help of a spatula.
- In a seperate bowl, whip the heavy cream with an electric mixer until it is soft peaks form.
- Slowly add the cream into cream cheese mixture until it is perfectly combined.
- Pour the mixture over chilled biscuit base, smooth the top with an offset spatula and put it into fridge for at least 5 hours or preferably overnight.
- Melt the remaning lotus butter by placing the jar in a bowl with boiled water.
- Pour the melted lotus bread over chilled cream cheese and make the top smooth.
- Sprinkle the biscuit crumbs that was placed aside on top of the butter.
- Chill it for an hour in the fridge and then you can serve!