Hey everyone, it is me, Dave, welcome to my recipe page. Today, we’re going to make a special dish, lotus biscoff cheesecake (no bake). One of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.
Browse For Yummy & Hassle-Free Cheesecake Recipes From Kraft®. Lotus Biscoff lovers you're in for a treat! A creamy cheesecake with an airy, mousse-like texture that screams Lotus in every bite!
Lotus biscoff cheesecake (no bake) is one of the most favored of current trending meals on earth. It is appreciated by millions daily. It is easy, it’s fast, it tastes yummy. Lotus biscoff cheesecake (no bake) is something that I’ve loved my entire life. They are fine and they look wonderful.
To begin with this particular recipe, we must prepare a few ingredients. You can have lotus biscoff cheesecake (no bake) using 18 ingredients and 10 steps. Here is how you cook that.
The ingredients needed to make Lotus biscoff cheesecake (no bake):
- Take Biscuit crust
- Prepare 200 gm Lotus biscuits
- Get 3 tbsp Butter (melted)
- Prepare Biscoff cream cheese layer
- Take 150 gm Cream cheese
- Make ready 100 ml Whipping cream
- Make ready 2 tbsp Icing sugar
- Prepare 3 tbsp Lotus biscoff spread
- Get 1 tsp Vanilla essence
- Prepare Lotus biscoff spread layer(first)
- Take 2 tbsp Lotus biscoff spread
- Take Cream cheese layer
- Take 100 gm Cream cheese
- Make ready 100 ml Whipping cream
- Make ready 1 tbsp Lemon juice
- Make ready 1/2 tsp Vanilla essence
- Prepare Lotus biscoff spread layer (final)
- Prepare 2 tbsp Lotus biscoff spread
A no-bake cheesecake requires, obviously, no baking, but it needs time to set in the fridge. Using a food processor, pulse the Lotus Biscoff cookies into. No Bake Lotus Biscoff Cheesecake - Easy, rich and decadent cheesecake with a Lotus Biscuit base, creamy Lotus Biscoff cheesecake and Lotus Biscoff spread, elegant dessert for any special occasion! This mouth-watering cheesecake has a lotus biscoff base, a lotus biscoff creamy filling, whipped cream, lotus biscoff crumbs and lotus biscoff spread - perfect for biscoff lovers!
Instructions to make Lotus biscoff cheesecake (no bake):
- Crush the biscuits and add melted butter. Mix well. Make a levelled and smooth layer in a greased springform pan. Put in fridge for 20 minutes to become set.
- In a bowl add whipping cream (chilled), icing sugar, vanilla essence and beat it until it becomes frothy.
- Add cream cheese and lotus biscoff spread to the mixture and give a good mix gently.
- Spread the mixture over biscuits crust evenly and keep in the fridge for about 1-2 hours.
- Microwave the lotus biscoff spread for 20 seconds. Mix well and spread over the cream cheese layer. Keep in the fridge for 30 minutes.
- In a bowl add whipping cream and vanilla essence and make it frothy. Add cream cheese and lemon juice and mix well all the ingredients.
- Pour this mixture over biscoff spread layer evenly and put in refrigerator for 1-2 hours.
- To make final layer, again microwave biscoff spread for 20 seconds and mix untill becomes runny. Make a last layer over the cake. Cover with clingfilm.
- Keep in the refrigerator for overnight or minimum 4 hours.
- Decorate as you like and enjoy this delicious treat.
What I Love About This Recipe. This is a no bake cheesecake which means you don't have to make it in the other. Simply leave it to chill in the fridge. Make the filling: In a large bowl, combine cream cheese, sugar, Biscoff spread, and vanilla extract, and whisk well until combined and completely smooth (or beat with an electric mixer until smooth). Using an electric mixer fitted with the whisk attachment, whisk heavy cream until soft peaks form.
So that is going to wrap this up with this special food lotus biscoff cheesecake (no bake) recipe. Thank you very much for reading. I am confident that you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
