NO-Bake Cheesecake

This Lotus Biscoff cheesecake is a delightful treat that perfectly balances a crunchy cookie base with a rich and creamy filling. The finely ground Lotus biscuits, combined with melted butter, form a firm foundation that holds the luscious layers of mascarpone and whipped cream. This base not only provides a satisfying crunch but also enhances the overall flavor profile with its distinctive Lotus biscuit taste.

The cheesecake filling is a blend of smooth mascarpone cheese, icing sugar, and vanilla sugar, whipped together to create a velvety texture. Adding whipped cream to this mixture lightens it, making each bite airy and indulgent. The use of Lotus spread, both within the layers and as a topping, adds a caramelized sweetness that complements the creamy filling. Heating the spread ensures it pours smoothly, creating a glossy finish on top of the cheesecake.

Refrigerating the cheesecake is crucial for setting the layers, allowing the flavors to meld together and achieve the perfect consistency. This step, although requiring patience, is what transforms the mixture into a firm yet creamy dessert. The final touch of an additional layer of melted Lotus spread on top not only looks appealing but also adds an extra layer of flavor and texture.

When it’s time to serve, cutting the cheesecake into slices reveals its beautifully layered structure. Garnishing with whipped cream and extra Lotus biscuits adds an elegant touch, making it visually stunning and even more delicious. This cheesecake is more than just a dessert; it’s a celebration of flavors and textures that will leave everyone craving for more.

Ingredients:

COOKIE DOUGH

•  250 g  Lotus Biscuit
•  90 g  Butter

CHEESECAKE MIXTURE

•  500 g  Mascarpone
•  40 g  Icing Sugar
•  8 g  Vanilla Sugar
•  400 ml  Unwhipped Whipping Cream

FILLING

•  100 g  Lotus Paste

TOPPING

•  150 g  Lotus Paste
•   Cream
•   Lotus biscuit

Recipe:

Prepare the Cookie Base:

1. Place the Lotus biscuits in a food processor and grind them finely.
2. Melt the butter in a saucepan over low heat.
3. In a deep bowl, combine the finely ground Lotus biscuits and melted butter. Mix until well combined.
4. Divide the cookie dough into a baking tin and press it firmly against the bottom using the back of a spoon. Refrigerate to set.

Prepare the Cheesecake Filling:

1. In a deep bowl, mix the mascarpone, icing sugar, and vanilla sugar until smooth (about 1 minute).
2. Gradually add the whipped cream while mixing until the mixture becomes stiff.
3. Heat 100 grams of Lotus spread in a saucepan over low heat, stirring constantly until it liquefies. Let it cool slightly.

Assemble the Cheesecake:

1. Remove the cookie base from the refrigerator and spread half of the cheesecake mixture evenly over it.
2. Pour the cooled Lotus spread over the cheesecake layer, then add the remaining cheesecake mixture on top. Smooth it out evenly.
3. Cover and refrigerate for 3-4 hours, preferably overnight, to allow the cheesecake to set.

Add the Topping:

1. Heat 150 grams of Lotus spread in a saucepan over low heat, stirring until it liquefies.
2. Pour the heated Lotus spread over the chilled cheesecake and return it to the refrigerator to firm up.

Serve:

1. Cut the Lotus cheesecake into slices. If desired, garnish with whipped cream and additional Lotus cookies.
2. Bismillah, enjoy!

NO-Bake Cheesecake

Author: Madiha Urooj Cooking Method: Mixing Cuisine: English, French, Korean Courses: Appetizer Recipe Keys: D Desserts Kids S Snacks

Difficulty: Beginner Prep Time 2 hrs Cook Time 1 hr Total Time 3 hrs

Best Season: Suitable throughout the year

Description

This indulgent Lotus Biscoff cheesecake features a rich, creamy filling layered over a crunchy cookie base, topped with a smooth Lotus spread. Perfect for any occasion, it’s a decadent dessert that combines the unique flavor of Lotus biscuits with a velvety mascarpone cream. Easy to prepare and utterly delicious, this cheesecake is sure to impress your guests.

Ingredients

Servings

COOKIE DOUGH

• 250 g  Lotus Biscuit
• 90 g  Butter

CHEESECAKE MIXTURE

• 500 g  Mascarpone
• 40 g  Icing Sugar
• 8 g  Vanilla Sugar
• 400 ml  Unwhipped Whipping Cream

FILLING

• 100 g  Lotus Paste

TOPPING

• 150 g  Lotus Paste
• Cream
• Lotus biscuit

Instructions

Prepare the Cookie Base:

1. Place the Lotus biscuits in a food processor and grind them finely.
2. Melt the butter in a saucepan over low heat.
3. In a deep bowl, combine the finely ground Lotus biscuits and melted butter. Mix until well combined.
4. Divide the cookie dough into a baking tin and press it firmly against the bottom using the back of a spoon. Refrigerate to set.

Prepare the Cheesecake Filling:

1. In a deep bowl, mix the mascarpone, icing sugar, and vanilla sugar until smooth (about 1 minute).
2. Gradually add the whipped cream while mixing until the mixture becomes stiff.
3. Heat 100 grams of Lotus spread in a saucepan over low heat, stirring constantly until it liquefies. Let it cool slightly.

Assemble the Cheesecake:

1. Remove the cookie base from the refrigerator and spread half of the cheesecake mixture evenly over it.
2. Pour the cooled Lotus spread over the cheesecake layer, then add the remaining cheesecake mixture on top. Smooth it out evenly.
3. Cover and refrigerate for 3-4 hours, preferably overnight, to allow the cheesecake to set.

Add the Topping:

1. Heat 150 grams of Lotus spread in a saucepan over low heat, stirring until it liquefies.
2. Pour the heated Lotus spread over the chilled cheesecake and return it to the refrigerator to firm up.

Serve:

1. Cut the Lotus cheesecake into slices. If desired, garnish with whipped cream and additional Lotus cookies.
2. Bismillah, enjoy!

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