Lotus cheesecake. Voeg je ingrediënten nu gemakkelijk toe aan je boodschappenlijst. Met de instructievideo's en de Allerhandigste kooktips van AH lukt je recept altijd. This delicious cheesecake features Lotus is every way, shape and form: A crunchy Lotus Biscoff crust in the bottom.

Lotus Biscoff lovers are guaranteed to be in for a treat. A creamy cheesecake with an airy, mousse-like texture. This simple no bake Biscoff cheesecake is indulgent, creamy and sure to impress. You can have Lotus cheesecake using 10 ingredients and 5 steps. Here is how you achieve that.

Ingredients of Lotus cheesecake

You need 300 grams of lotus cookies.
It's 6 table spoon of melted butter.
Prepare of For filling.
It's 1 cup of heavy cream.
It's 400 grams of cream cheese.
You need 1 cup of lotus spread.
You need 1 tbsp of gelatin.
It's of Condensed milk or powder sugar.
It's of For topping.
You need 4 of _5 tbsp melted biscoff spread.

Much more natural than Nutella cheesecake in my opinion. The cinnamon graham flavor of the spread mimics the crust so it has a really nice harmony. Cheesecake is a little tangy, so the sweetness of the lotus offsets it. Lotus biscoff cheesecake is a no-bake cheesecake made with a biscoff biscuit base, followed by a layer of creamy cheesecake filling and then topped with a layer of melted lotus biscoff spread.

Lotus cheesecake instructions

Using food processer put lotus biscoff cookies fine crumbs stir melted butter combined take spring form pan put in bottom press it.
Transfer to frige and let it cool 30 minutes.
To make filling beat heavy cream it then beat cheese with lotus spread and sugar mix all combined and very smooth add gelatin.
Pour filling over cooled cookies cover wrap and refrigerator for 5 to 6 hour.
When fully set drizzle melted lotus spread and biscuits crumbs serve cold.

This Lotus cheesecake is a perfect quick dessert to make, especially if your oven is crowded or if you simply don't feel like baking! This Lotus Biscoff Cheesecake is the ultimate dessert because it is freezer friendly. To freeze a No Bake cheesecake, wrap in several layers of plastic wrap and place in the freezer. When it is still partially frozen, the taste and texture is like an ice cream cake. You can tell when the cheesecake is baked when there is a slight wobble in the middle.