नो-बेक चीज़ केक
Directions
- 1Crush 10-12 Lotus biscuits into powder. Add 50g of melted unsalted butter and mix well.
- 2Crush 10-12 Lotus biscuits into powder. Add 50g of melted unsalted butter and mix well.
- 3Crush 10-12 Lotus biscuits into powder. Add 50g of melted unsalted butter and mix well.
- 4Take an open mould and pour the biscuit mixture into it. Press it tightly and set in the freezer for 15 minutes.
- 5Take an open mould and pour the biscuit mixture into it. Press it tightly and set in the freezer for 15 minutes.
- 6Take an open mould and pour the biscuit mixture into it. Press it tightly and set in the freezer for 15 minutes.
- 7In a bowl, mix 1.5 cups of cream cheese with 2 tbsp of sugar. Mix and whip it well.
- 8In a bowl, mix 1.5 cups of cream cheese with 2 tbsp of sugar. Mix and whip it well.
- 9In a bowl, mix 1.5 cups of cream cheese with 2 tbsp of sugar. Mix and whip it well.
- 10Add 1-2 tbsp of Biscoff spread (or Nutella) and 1 cup of whipped cream to the cream cheese mixture. Mix well.
- 11Add 1-2 tbsp of Biscoff spread (or Nutella) and 1 cup of whipped cream to the cream cheese mixture. Mix well.
- 12Add 1-2 tbsp of Biscoff spread (or Nutella) and 1 cup of whipped cream to the cream cheese mixture. Mix well.
- 13Pour the cream cheese mixture on top of the biscuit base in the mould and set it well.
- 14Pour the cream cheese mixture on top of the biscuit base in the mould and set it well.
- 15Pour the cream cheese mixture on top of the biscuit base in the mould and set it well.
- 16Add 3-4 tbsp of melted Biscoff spread and spread it evenly. Set in the fridge overnight.
- 17Add 3-4 tbsp of melted Biscoff spread and spread it evenly. Set in the fridge overnight.
- 18Add 3-4 tbsp of melted Biscoff spread and spread it evenly. Set in the fridge overnight.
Ingredients
- 10 Lotus biscuits
- 10 Lotus biscuits
- 10 Lotus biscuits
- 50 g melted unsalted butter
- 50 g melted unsalted butter
- 50 g melted unsalted butter
- 1.5 cup cream cheese
- 1.5 cup cream cheese
- 1.5 cup cream cheese
- 2 tbsp sugar
- 2 tbsp sugar
- 2 tbsp sugar
- 2 tbsp Biscoff spread
- 2 tbsp Biscoff spread
- 2 tbsp Biscoff spread
- 1 cup whipped cream
- 1 cup whipped cream
- 1 cup whipped cream
- 4 tbsp melted Biscoff spread
- 4 tbsp melted Biscoff spread
- 4 tbsp melted Biscoff spread
Equipment
bowlforkmixercake mould