No bake Lotus Biscoff cheesecake
Directions
- 1Crush the biscuits into fine crumbs.
- 2Crush the biscuits into fine crumbs.
- 3Crush the biscuits into fine crumbs.
- 4Melt the butter and mix it with the biscuit crumbs.
- 5Melt the butter and mix it with the biscuit crumbs.
- 6Melt the butter and mix it with the biscuit crumbs.
- 7Press the mixture into a 20 cm (8-inch) pan, making sure it’s compacted.
- 8Press the mixture into a 20 cm (8-inch) pan, making sure it’s compacted.
- 9Press the mixture into a 20 cm (8-inch) pan, making sure it’s compacted.
- 10Place in the fridge to set.
- 11Place in the fridge to set.
- 12Place in the fridge to set.
- 13Whip the chilled heavy cream until it forms stiff peaks.
- 14Whip the chilled heavy cream until it forms stiff peaks.
- 15Whip the chilled heavy cream until it forms stiff peaks.
- 16Fold the cream cheese and Lotus cream until well combined.
- 17Fold the cream cheese and Lotus cream until well combined.
- 18Fold the cream cheese and Lotus cream until well combined.
- 19Let the filling to rest in the fridge (you can leave it overnight for best results).
- 20Let the filling to rest in the fridge (you can leave it overnight for best results).
- 21Let the filling to rest in the fridge (you can leave it overnight for best results).
- 22Top with Lotus cream (make sure it’s not warm).
- 23Top with Lotus cream (make sure it’s not warm).
- 24Top with Lotus cream (make sure it’s not warm).
- 25Let the cheesecake rest until it thickens.
- 26Let the cheesecake rest until it thickens.
- 27Let the cheesecake rest until it thickens.
Ingredients
- 180 g biscuits
- 180 g biscuits
- 180 g biscuits
- 90 g butter
- 90 g butter
- 90 g butter
- 300 ml whipping cream
- 300 ml whipping cream
- 300 ml whipping cream
- 320 g cream cheese
- 320 g cream cheese
- 320 g cream cheese
- 100 g Lotus Biscoff cream
- 100 g Lotus Biscoff cream
- 100 g Lotus Biscoff cream
- 100 g Lotus Biscoff cream
- 100 g Lotus Biscoff cream
- 100 g Lotus Biscoff cream
Equipment
knifespatulahand mixerbowl8 inch pan