If you like cheesecakes and lotus biscoff you have to try Lotus biscoff cheesecake, super simple recipe. We tried to make it as simple as possible using simple ingredients.
We know lots of people hate gelatin sheets on cakes but we had to use them, i don’t know how everyone is making these cakes without using them and the cake not transforming into some soup because we made this the first time with half the gelatin sheets and it was some liquid soup after 5 minutes out of the fridge.
Maybe buy some super expensive cream cheese and other fancy ingredients and you will not have the same problem but if it gets all liquid dont blame it on us.
Jump to Recipe—
We are gonna share the recipe here in cups and grams, you have the cups info if you click on jump to the recipe. You also have some tips, and instructions. Watch the TikTok video if you need some help through the process, im not good at explaining things.
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Ingredients
YOU NEED
- Lotus biscoff
- Butter
- Yogurt
- Powdered sugar
- Lotus biscoff spread
- Heavy whipping cream
- Cream cheese
- Gelatin sheets
- Condensed milk
Ingredients
YOU NEED
- Lotus biscoff spread
- Lotus biscoff
Tips
- Make sure o cover the base with the cookie crust so the batter doesn’t spill everywhere, if you dont like cookie crust on your cheesecake make sure to use a one piece mold so there’s no gaps.
- We microwaved the yogurt to melt the gelatin, you can warm up some heavy cream if you prefer it needs to be a little hot so the gelatin can melt.
- If you don’t have powdered sugar you can make it super easily, put the granulated sugar in a food processor until is like superfine texture.
- When you decorate and put the spread on top, make sure to microwave it and mix it so it’s super smooth and then pour it on top when the cake is still on the mold. Set the cake for 10 more minutes on the fridge
Gelatin
When you make this cake it may not look like this on the texture. When we made this we used half the gelatin sheets and after 5 minutes outside in the hot weather it started melting, so we figured it could use a couple more gelatin sheets.
Always make sure to keep the rest of the lotus biscoff cheesecake at the fridge after you serve it.
Im sure you can change this for some other type of gelatin, like agar agar but I’ve ever tried it before so I can’t tell you if the results would be the same.
Freeze
You can freeze this cake for about 3 to 4 months. I don’t recommend you leaving it for longer in the freezer. Make sure its in a sealed container that can reach low temperatures.
Keep in the fridge for no more than 3 days, this recipe contains dairy products and they could go add easily.
Process
More
You don’t need to use this brand for the cookie crust, you can use digestive cookies, or some other cheap brand, its not gonna make so much difference.
also omit the decoration step where we are using tons of cookies on the side and just crumble some on top for a little crunch.
Make sure this cake stays refrigerated at all times so it doesn’t go bad or melt.
You can find more cheesecake recipes in our blog, another version of the lotus biscoff cheesecake, cheesecake with homemade raspberry jam…
RECIPE in cups and grams
INGREDIENTS:
Cookie crust
- 200 grams lotus biscoff
- 60 grams melted butter
Cheesecake
- 100 grams yogur
- 200 grams biscoff lotus spread
- 75 grams powdered sugar
- 4 gelatin sheets
- 300 grams heavy whipping cream
- 450 grams cream cheese
- 30 grams condensed milk
Decorate
- 23 lotus biscoff
- 150 grams lotus biscoff spread
INSTRUCTIONS:
1)First step, cookie crust
First of all you want to crush all the biscuits, use whatever you have in your kitchen for that, we honestly used a food processor but a rolling pin works fine too. Make sure they’re all crushed. Now melt the butter in the microwave or stove, keep in mind it may explode in the microwave so keep an eye on it. Mix the biscuits with the butter.
Now grab your mold, 18cm/7” i don’t even know what that means im just copying the amazon info of the size of our mold just in case you’re interested.
You need to press this mix really hard into the mold so it doesn’t crumble, make sure it’s smooth and even.
2)Second step, heavy whipping cream
You need a bowl or another mold fill it with water and put the gelatin sheets there.
Whisk your heavy whipping cream with a whisk or using your stand mixer with the whisk attachment, do not over mix. Sho watch the picture so you know what texture it should have. Warm up half of the yogurt in the microwave and mix it with the gelatin sheets.
3)Third step, ingredients
You wanna add to the yogurt, cream cheese, lotus biscoff spread (we microwaved it for 20 seconds so its smooth), powdered sugar, condensed milk, the rest of the yogurt and make sure to mix everything until smooth.
4)Forth step, fold whipped cream
You wanna add half of the whipped cream into the batter, use a spatula and mix carefully. The add the rest of whipped cream and mix until even, do not over mix please:)
5)Fifth step, pour into the cookie crust
You wanna pout the cheesecake batter into the mold, then move the mold a little so you make sure there’s no air bubbles and keep in the fridge overnight to fully set.
6)Sixth step, spread
Microwave biscoff lotus spread and mix it, if you don’t mix it its gonna look like different colors as you can see in our cake, pour it on top of the cake and keep in the fridge for 10 more minutes. Then you can take the cake out of the mold.
7)Seventh step, decorate
Use some biscoff lotus cookies on the sides and crush some more to the top sides. Enjoy.
No-bake Lotus Biscoff Cheesecake (gelatin)
Ingredients
Cookie crust
- 200 grams lotus biscoff
- 60 grams melted butter
Cheesecake
- 100 grams yogur
- 200 grams biscoff lotus spread
- 75 grams powdered sugar
- 4 gelatin sheets
- 300 grams heavy whipping cream
- 450 grams cream cheese
- 30 Grams condensed milk
Decorate
- 23 lotus biscoff
- 150 grams lotus biscoff spread
Instructions
1)First step, cookie crust
- First of all you want to crush all the biscuits, use whatever you have in your kitchen for that, we honestly used a food processor but a rolling pin works fine too. Make sure they’re all crushed. Now melt the butter in the microwave or stove, keep in mind it may explode in the microwave so keep an eye on it. Mix the biscuits with the butter.
- You need to press this mix really hard into the mold so it doesn’t crumble, make sure it’s smooth and even.
2)Second step, heavy whipping cream
- You need a bowl or another mold fill it with water and put the gelatin sheets there.
- Whisk your heavy whipping cream with a whisk or using your stand mixer with the whisk attachment, do not over mix. Sho watch the picture so you know what texture it should have. Warm up half of the yogurt in the microwave and mix it with the gelatin sheets.
3)Third step, ingredients
- You wanna add to the yogurt, cream cheese, lotus biscoff spread (we microwaved it for 20 seconds so its smooth), powdered sugar, condensed milk, the rest of the yogurt and make sure to mix everything until smooth.
4)Forth step, fold whipped cream
- You wanna add half of the whipped cream into the batter, use a spatula and mix carefully. The add the rest of whipped cream and mix until even, do not over mix please:)
5)Fifth step, pour into the cookie crust
- You wanna pout the cheesecake batter into the mold, then move the mold a little so you make sure there’s no air bubbles and keep in the fridge overnight to fully set.
6)Sixth step, spread
- Microwave biscoff lotus spread and mix it, if you don’t mix it its gonna look like different colors as you can see in our cake, pour it on top of the cake and keep in the fridge for 10 more minutes. Then you can take the cake out of the mold.
7)Seventh step, decorate
- Use some biscoff lotus cookies on the sides and crush some more to the top sides. Enjoy.
Nutrition
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