Name: No bake Lotus cheesecake
Prep time: 15 min
Total time: 15 min
Yield: 8 servings
Cuisine: Baking
Ingredients: 250 g Lotus biscuits Crushed; 75 g butter melted; 500 g cream cheese full-fat, at room temperature; 50 g castor sugar; 1 tsp Vanilla essence; 300 ml cream; 240 g Lotus Biscoff spread

Recipe Disclaimer

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Ingredients (7)

BASE

250 g	Lotus biscuits — Crushed
75 g	butter — melted

CHEESECAKE

500 g	cream cheese — full-fat, at room temperature
50 g	castor sugar
1 tsp	Vanilla essence
300 ml	cream
240 g	Lotus Biscoff spread

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Method:

Grease and line a springform or loose bottom baking tin (these are the easiest for these no bake cheesecakes).

Mix the crushed Lotus biscuits with the melted butter and press it into the bottom of the baking tin. Pop this in the fridge while you prepare the filling.

Add to the bowl of an electric mixer, the cream cheese, sugar and vanilla and beat until smooth and creamy. Add 3/4 of the Biscoff spread and beat until smooth. Make sure to scrape down the sides.

Add cream and beat for a few minutes until thick and fluffy. Add the remaining 1/4 of Biscoff and beat for a few seconds to create swirls in the mixture.

Pour mixture into the baking tin, on top of the base, smoothen the top and place in the fridge for at least 6 hours to allow to rest and set.

Before serving top it off with some more melted Biscoff and crushed Lotus biscuits.

Reprinted with permission from Sadie’s Bubble of Yum, follow on Instagram