No-Bake Lotus Biscoff Cheesecake
You'll get the true flavour of the spread in the layers between the cream cheese mixture. It's a delightful dessert in every bite.
Ingredients
For the base
- 125 g Lotus Biscoff cookies
- 45 g melted butter
Cheese filling
- 250 g cream cheese - room temperature
- 150 ml dairy whipping cream
- 1 tbsp icing sugar - sifted
- 1 tsp vanilla extract
- 15 g gelatin powder + 4 tbsp water
- 180 g Lotus Biscoff Spread - or 200g
Instructions
- Biscuit base - Grease the sides of a 6 inch removable cake pan and line the bottom with parchment paper. Crush biscuits with a rolling pin in a zip lock bag until they are like crumbs, then add melted butter and mix well. Pressing the biscuit crumbs with your hand at the bottom of the cake pan. Put the tin in the fridge for later use.
- Soak gelatin with 4 tablespoons of water in a heatproof bowl for about 2 minutes. Place the bowl over boiling water until gelatin dissolves, stir well, off heat (keep warm).
- In a mixing bowl, beat cream cheese, sugar and vanilla extract until soft and smooth. In a separate bowl, whisk whipping cream to soft peaks. Gradually fold it into cheese cream mixture and mix well.
- Add some cream cheese mixture into melted gelatin and stir well. Then pour back to the remaining cream mixture and mix until combined. Then pass cream mixture through a strainer for a smoother texture.
- Place Lotus Biscoff spread under a bowl of warm water, stir till melted (at creamy & manageable stage).
- Divide the cream mixture into 5 portions and Lotus Biscoff spread into 4 portions. Scoop the cream mixture into the center of cake pan followed by Lotus Biscoff spread on top. Continue doing this until all the mixture has been used.
- Create feather patterns by inserting a skewer into the cream mixture in one direction and draw the skewer up the opposite way.
- Refrigerate the cake for at least 4 hours or overnight before serving.
Notes
Note step 6** If you are too lazy to do the marbling effect, you can just make the base with the cheese filling over it and after setting in the refrigerator, then spread the Lotus Biscoff Spread on top.
Nutrition
Calories: 150kcalCarbohydrates: 3gProtein: 2gFat: 14gSaturated Fat: 8gCholesterol: 46mgSodium: 134mgPotassium: 59mgSugar: 3gVitamin A: 560IUCalcium: 41mgIron: 1mg
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