No-Bake Lotus Biscoff Cheesecake Recipe



The Crust:
Lotus biscoff 60g
Unsalted Butter 20g

The Filling:
Cream Cheese 250g
Sugar 40g
Whipping Cream 200g
Plain Yogurt 40g
Gelatin Sheet 8g

The Topping:
Sugar 40g
Hot Water 10g
Whipping Cream 50g
Unsalted Butter 10g
Lotus biscoff 10g


  1. Crush Lotus into fine crumbs with a rolling pin. Add melted butter, mix combined.
  2. Mix together the cream cheese, sugar, gelatin sheet, plain yogurt in a water bath.
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  4. Beat whipping cream until soft peak. Add to cream cheese mixture. Pour into the mousse mold. Refrigerate for at least 4 hours.
  5. Prepare caramel sauce, add sugar, water in a medium pot, cook until the brown color, turn the heat down, add cream, butter.
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  7. Caramel sauce drip in the top, and put some lotus biscoff for toppings.
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