NO BAKE LOTUS BISCOFF CHEESECAKE

NO BAKE LOTUS BISCOFF CHEESECAKE

Lotus biscoff cookies are the new talk of the town. These cookies are deliciously spiced with beautiful caramel flavour and crunchy texture. Because of their amazing taste, these cookies are widely used in so many desserts. One dessert which is my most favourite is lotus biscoff cheesecake. I and my family are so much in love with this dessert that we fight with each other on eating last slice of cake. It is a heaven in the form of cake. This yummy cheesecake is so addictive that we can’t get enough of it. It is a perfect dessert for your every special occasion.

This biscoff cheesecake is rich, creamy, smooth, and dense. It has base made of lotus biscoff cookies, rich cream cheese center, and top layer made of yummy biscoff spread. Biscoff spread is actually cookie butter like peanut butter, made with lotus biscoff cookies. This spread is easily available in market but you can make it at home as well if you have lotus cookies. I have also given Lotus biscoff spread recipe in this post with lotus biscoff cheesecake recipe. You can also try my no bake mango cheesecake recipe.

lotus biscoff cheesecake

As this cake is no bake, you don’t need any kind of cooking or baking. Only hardest part is wait for it to chill before eating. If you are looking for some more cheesecake recipes, then do try my New York cheesecake recipe and my Coconut cheesecake recipe. My first experiment of making this no bake cake failed as it did not set after being chilled for more than 8 hours. When I opened my cake mold, my cake fell off. Second time I added gelatin in my cream cheese mixture and I got successful. It is good for you not to take risk and add gelatin for cake to set properly.

How long can I store my lotus biscoff cheesecake?

Well I guarantee you that this cheesecake no longer remains in your fridge for long as it immediately eaten up after being prepared. But you can easily keep it in fridge for up to 4 days and it is important that you always keep it in fridge, it may start melting on room temperature.

Can I use any kind of mold for making this cheesecake?

It is always preferred that you use clip mold for making cheesecake because you cannot upside down it after being set but if you don’t have that clip mold then you have to be very careful while taking out the cake. It is better that you separate the edges of cake from mold with knife and then put a flat plate on the top of cake. Gently upside down your cake and if top surface is damaged while taking out, cover it with some frosting or decoration.

Which size mold is best for cheesecake?

It depends on you that how much thick you want your cheesecake. I have used a 9-inch pan which is 2.7 inch high. If you want height you can use smaller mold.

NO BAKE LOTUS BISCOFF CHEESECAKE

This no bake lotus biscoff cheesecake is rich, creamy, smooth, and dense. It has base made of lotus biscoff cookies, rich cream cheese centre, and top layer made of yummy biscoff spread.This yummy cheesecake is so addictive that we can’t get enough of it. It is a perfect dessert for your every special occasion.
Course Dessert
Cuisine American
Keyword biscoff lotus cheesecake, lotus cheesecake, lotus cheesecake bars, lotus cheesecake cups, lotus cheesecake recipe
Prep Time 8 hours 40 minutes
Total Time 8 hours 40 minutes

Equipment

  • clip cake mould
  • Mixing bowl
  • beater preferably electric beater

Ingredients

  • 500 gm lotus biscoff biscuits
  • 500 gm lotus biscoff spread
  • 400 gm cream cheese
  • ½ cup sugar grinned
  • 200 ml cream
  • 3 tbsp butter
  • 2 tsp gelatin
  • 3 tbsp water

Instructions

  • Put lotus biscuits in chopper and chop them. Take out 4 tbsp chopped biscuits for decoration of cake and add butter in rest of biscuits. Turn on chopper again to mix butter completely in biscuits.
  • Mix gelatin in water and wait for 15 minutes until gelatin blooms.
  • Take your cake pan and transfer butter mixed chopped biscuits in it. Set these biscuits in the base of pan and put this pan in freezer for 30 minutes.
  • In a bowl add cream cheese and beat it until fluffy. Add bicoff spread and sugar in it and beat again. Add cream in it and beat until all things mixed completely.
  • When gelatin blooms, microwave it for 15 minutes or until its granules fully dissolved. Mix three tbsp of cake mixture in gelatin mixture and mix it in whole cake mixture.
  • Take out cake pan from freezer and transfer cake batter in pan. Put this pan in fridge for at least 8 hours or until cake sets.
  • When cake sets after 8 hours, top it with biscoff spread and reserved chopped biscuits.

Iwould love it if you try my recipe and give me a feed back in the comments below. To keep updated with my new recipes subscribe to www.fusiontales.com and also follow me on instagram and facebook.



Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating