Easy No-Bake Lotus Biscoff Cheesecake Recipe - Dessert

Name: Easy No-Bake Lotus Biscoff Cheesecake Recipe - Dessert
Prep time: 25 min
Total time: 25 min
Yield: 10
Cuisine: Dessert
Ingredients: 250 grams Ground Lotus Biscoff Cookies (for crust and sides); 100 grams Melted Butter (for crust); 750 grams White Cheese (5% or 9%) (for cheese filling); 225 grams Napoleon Cheese (25%) (for cheese filling); 400 ml Sweet Cream for Whipping (cold); 1 packet Vanilla Pudding Mix Packet (80g); 3 tablespoons Powdered Sugar (adjust to taste); ~200 grams Lotus Biscoff Spread (slightly warmed until liquid for topping)

Learn how to make a delicious and easy no-bake Lotus Biscoff cheesecake. This recipe features a crunchy Lotus cookie crust, a creamy cheese filling, and a smooth Lotus spread topping. Perfect for any occasion and simple to prepare, requiring only active time of 25 minutes and a few hours for chilling!

#Lotus

#Cheesecake

#No-Bake

#Dessert

#Easy

#Biscoff

#Sweet

#Cake

Finished Lotus Cheesecake

Recipe Information

25m

Prep Time

Cook Time

25m

Total Time

Servings

Easy

Dessert

Hebrew

Nutrition (per serving)

450

Calories

12g

Protein

45g

Carbs

35g

Fat

Slice of Cheesecake

Ingredients

Ground Lotus Biscoff Cookies
(for crust and sides)
250 grams
Melted Butter
(for crust)
100 grams

White Cheese (5% or 9%)
(for cheese filling)
750 grams
Napoleon Cheese (25%)
(for cheese filling)
225 grams
Sweet Cream for Whipping
(cold)
400 ml
Vanilla Pudding Mix Packet
(80g)
1 packet
Powdered Sugar
(adjust to taste)
3 tablespoons

Lotus Biscoff Spread
(slightly warmed until liquid for topping)
~200 grams

Servings: 10

💡 Tip: Check off ingredients as you add them to keep track of your progress!

Pouring Lotus Topping

Instructions

0/4 completed

1
Grind Lotus Biscoff cookies into fine crumbs. Add melted butter and mix well until the mixture is moist and uniform. Press the mixture firmly into the bottom and up the sides of a springform pan.
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5m
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Grind Lotus Biscoff cookies into fine crumbs. Add melted butter and mix well until the mixture is moist and uniform. Press the mixture firmly into the bottom and up the sides of a springform pan.
5m
Ensure crumbs are fine for a smooth crust. Use the back of a spoon or a flat-bottomed glass to press firmly.
2
In a large bowl, combine white cheese, Napoleon cheese, vanilla pudding mix, and powdered sugar. Mix until smooth. In a separate bowl, whip the cold sweet cream until stiff peaks form. Gently fold the whipped cream into the cheese mixture until just combined.
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10m
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In a large bowl, combine white cheese, Napoleon cheese, vanilla pudding mix, and powdered sugar. Mix until smooth. In a separate bowl, whip the cold sweet cream until stiff peaks form. Gently fold the whipped cream into the cheese mixture until just combined.
10m
Do not overmix the cheese filling after adding the whipped cream to maintain its airy texture.

3
Pour the cheese filling over the prepared Lotus crust in the springform pan. Smooth the top. Refrigerate for at least 4-6 hours, or preferably overnight, until the cake is firm.
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5m
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Pour the cheese filling over the prepared Lotus crust in the springform pan. Smooth the top. Refrigerate for at least 4-6 hours, or preferably overnight, until the cake is firm.
5m
Chilling is crucial for the cake to set properly. Ensure it's completely firm before adding the topping.
4
Gently warm the Lotus Biscoff spread in the microwave for a few seconds until it becomes liquid and easy to pour. Carefully pour and spread the warmed Lotus topping over the chilled cheesecake. Return the cake to the refrigerator for at least 30 minutes to set the topping before serving.
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5m
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Gently warm the Lotus Biscoff spread in the microwave for a few seconds until it becomes liquid and easy to pour. Carefully pour and spread the warmed Lotus topping over the chilled cheesecake. Return the cake to the refrigerator for at least 30 minutes to set the topping before serving.
5m
Warm the spread just enough to be pourable, not hot. For a clean cut, dip your knife in hot water before slicing.