Ingredients for Lotus Cheesecake (No-Bake)
- For the Base:
- 125 g Lotus Biscoff cookies (about 1.5 packages)
- 3 tablespoons butter
- For the Cream Layer:
- 300 g labne cheese (cream cheese-style strained cheese)
- 200 ml cold heavy whipping cream (35% fat)
- 2 tablespoons powdered sugar
- 3 heaping tablespoons Lotus Biscoff cookie butter spread
- 1 packet vanilla
- For the Topping and Decoration:
- 2–3 tablespoons melted Lotus cream spread (for the sauce on top)
- For decoration: whipped cream or cookie pieces
How to Make Lotus Cheesecake (No-Bake)
First, prepare the base. Process 125 g of Lotus Biscoff cookies in a food processor until they become a fine crumb. Mix with 3 tablespoons of melted butter and press the mixture into the bottoms of mini cheesecake molds (or small springform pans). Pack it down firmly using the bottom of a glass, then place in the refrigerator. Next, prepare the cream layer. In a large bowl, whip 200 ml of cold heavy whipping cream with 2 tablespoons of powdered sugar until stiff peaks form. In a separate bowl, beat 300 g of labne cheese, 1 packet of vanilla, and 2–3 tablespoons of melted Lotus cream spread together with a mixer until smooth. Fold the whipped cream into the cheese mixture using a spatula with gentle bottom-to-top strokes, being careful not to deflate it. Divide the cream mixture over the cookie bases and smooth the tops. Refrigerate for at least 4–6 hours (ideally overnight). Once set, drizzle the cheesecakes with Lotus cream spread that has been gently melted in a double boiler or microwave. As we did, you can add a small swirl of whipped cream using a piping bag and decorate the plate with sauce drops. Enjoy…
Pro Tips
- When unmolding the mini cheesecakes, dip the tip of a knife in hot water and run it along the edges to get clean, smooth sides just like ours.
- Make sure the Lotus cream spread you pour on top is not too hot; otherwise it may melt the cream cheese layer underneath.
- Add small drops of fruit sauce or caramel along the edge of the plate, just like we did, for a restaurant-quality presentation.
