This is the recipe we are the most proud of, our no-bake lotus Biscoff cheesecake ,we didn’t even look at a base recipe we just started making out everything obviously writing down all the ingredients and step as we were making it.
this lotus cheesecake comes perfect for a special dinner dessert, tea party or as a sweet treat for you. It’s super soft and Doesn’t require to bake. So this is perfect for you if you are looking for no-bake recipes!
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We used store- bought for this recipe but if you feel like making homemade ones there’s so many recipes out there and they all will work amazing. We all know homemade is better but we didn’t really have the time to do it. The ideal thing would be to be able to buy lotus biscoff cookies!
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Ingredients
YOU NEED
- Biscoff cookies
- butter
- cream cheese
- egg yolks
- milk
- sugar
- gelatin
- cornstarch
Ingredients
YOU NEED
- Biscoff lotus spread
- biscoff lotus cookies
recipe development
we made this recipe in a really messy way since we didn’t really know what we were doing, we are gonna tell you how to in a less messy way so it’s super easy.
I have to say that we were super surprised of how this came out and we are definitely repeating it soon. If you don’t like biscoff cookies you can try with different types like Oreo or you choose whatever you prefer.
it’s EASY to make and it doesn’t take much time or effort. You probably have been seeing so many versions of lotus cheesecake all over the internet and here you have ours!
Freezing
If you don’t want to eat a cake in one setting you could also try to freeze it. After you refrigerate it for 6 hours cut it into portions and separate them from each other a bit so they’re not touching. You could freeze them and then place into a Tupperware so they’re already portioned. Lasts up to 3 months:)
Different variations of this recipe
1) oreo cheesecake: we would need the biscuit for the base and the middle would have to go with the cream cheese.
2) raspberries or strawberries: blend about 250 grams of fruit until it becomes a pure and then mix it after the milk mixture has boiled.
3) lemon: you need the juice of 4 lemons, sugar up to 230 grams and instead of 3 1/2 gelatin sheets I would use 4. Add the juice with the cornstarch and the eggs.
there are not tried but they feel right, will try them soon and post the complete recipe.
Process
Here you have the video of the process on how to make this lotus biscoff cheesecake to help you
Servings
if I’m the one eating I would say we get 1 portion out of this lotus biscoff cheesecake. But since this is not healthy at all I would say you can have 6/8 portions depending on how big you want them to be.
you can see how thick this cake can be so you should be the one judging on portions.
RECIPE in cups and grams
INGREDIENTS:
Crust:
- 125 grams lotus biscoff cookies (4.41 oz)
- 45 grams melted butter (1.6 oz)
filling
- 325 grams of cream cheese (1.43 cups)
- 3 egg yolks
- 300 grams of milk (1.23 cups)
- 170 grams of sugar (6 oz)
- 3 1/2 gelatin sheets
- 1 tablespoon of cornstarch
decoration
- 150 grams lotus biscoff spread (5.30 oz)
- 5 cookies
INSTRUCTIONS:
1)First step, cookie crust
Here is how we made our lotus biscoff cheesecake if you have a blender this step will be so much easier, go ahead and blend all the cookies with a blender pour in the melted butter and mix until everything is well incorporated
make sure you cover the base of the cake pan you are using or mold, whatever you prefer to make this lotus cake with this cookie-butter mix. We used a base removable cake pan with the this plastic for mousses on the sides .
2)Second step, filling
Place the base on the freezer while you make green this next step! pour the milk, sugar and cream cheese in a cooking pot, always keep an eye on the stove and when it starts boiling remove from the stove. If it boils like crazy your kitchen will literally cry from the mess you will make.
3)Third step, egg yolks
mix the egg yolks with the cornstarch until you see no lumps and then you can start pouring the boiling milk mixture NEVER I repeat NEVER stop mixing while pouring it. That’s why you should use some help on this one. One pours the milk and the other one mix with a whisk.
when you have poured all the mixture add the gelatin sheets and mix, they will melt really fast.
4)Fourth step, back to boiling
you want to put the baking pan with the whole mixture back to the stove, slow flame and don’t stop mixing. You don’t want this to start thickening a lot, when you feel like it’s not water liquid you can remove from the stove. We stopped the flame when it made 3 boiling bubbles.
we don’t want it to start super boiling because then it will be a thick cream instead of mousse texture.
5)Fifth step, filling
pour this mixture into the cookie base that should be really compact. Wiggle wiggle the whole thing so it’s even. We are putting it in the fridge for at least 6 h or leave there overnight.
6)Sixth step, decorate
melt the biscoff lotus cookie spread in the microwave until it’s liquid for about 40 seconds- 60 depending on how much you have in the pot.
pour it all over the cake without using any spatula or anything just move the cake around so it gets everywhere.
break some cookies and finish the cake decoration.
Delicious and easy Lotus no bake cheesecake
Ingredients
Crust:
- 125 grams lotus biscoff cookies
- 45 grams melted butter
filling
- 325 grams of cream cheese
- 3 egg yolks
- 300 grams of milk
- 170 grams of sugar
- 3 1/2 gelatin sheets
- 1 tablespoon of cornstarch
decoration
- 150 grams lotus biscoff spread
- 5 cookies
Instructions
1)First step, cookie crust
- if you have a blender this step will be so much easier, go ahead and blend all the cookies with a blender pour in the melted butter and mix until everything is well incorporated
- make sure you cover the base of the cake pan you are using or mold, whatever you prefer to make this lotus cake with this cookie-butter mix. We used a base removable cake pan with the this plastic for mousses on the sides .
2)Second step, filling
- Place the base on the freezer while you make green this next step! pour the milk, sugar and cream cheese in a cooking pot, always keep an eye on the stove and when it starts boiling remove from the stove. If it boils like crazy your kitchen will literally cry from the mess you will make.
3)Third step, egg yolks
- mix the egg yolks with the cornstarch until you see no lumps and then you can start pouring the boiling milk mixture NEVER I repeat NEVER stop mixing while pouring it. That’s why you should use some help on this one. One pours the milk and the other one mix with a whisk. when you have poured all the mixture add the gelatin sheets and mix, they will melt really fast.
4)Fourth step, back to boiling
- you want to put the baking pan with the whole mixture back to the stove, slow flame and don’t stop mixing. You don’t want this to start thickening a lot, when you feel like it’s not water liquid you can remove from the stove. We stopped the flame when it made 3 boiling bubbles.
- we don’t want it to start super boiling because then it will be a thick cream instead of mousse texture.
5)Fifth step, filling
- pour this mixture into the cookie base that should be really compact. Wiggle wiggle the whole thing so it’s even. We are putting it in the fridge for at least 6 h or leave there overnight.
6)Sixth step, decorate
- melt the biscoff lotus cookie spread in the microwave until it’s liquid for about 40 seconds- 60 depending on how much you have in the pot. pour it all over the cake without using any spatula or anything just move the cake around so it gets everywhere. break some cookies and finish the cake decoration.
Video
@archersfood Replying to @☆ ★ frieda ☆ ★ recipe in our blog🩷 #lotus #biscoffcookies #lotuscheesecake #foodie
♬ Can I Call You Rose? – Thee Sacred Souls
Nutrition
Archersfood
archersfood
Shantelle says
I don’t have gelatin sheets, just gelatin powder. Do you know how much of that to add?
noemiarcherr says
hi, since i dont know for sure i checked it on google and it says that 1 gelatin sheet = 1.5 grams of gelatin powder. It should be 5.25 grams of gelatin powder.