No bake cheesecake Lotus Biscoff | Doolsho Farmaajo aad u macaan badan | Daryeel Kitchen

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: whipped topping

Greek yogurt reduces calories while maintaining creaminess

cream cheese

🥗Healthier: ricotta cheese

💰Cheaper: neufchâtel cheese

Ricotta provides a lighter texture and flavor.

Biscoff spread

🥗Healthier: almond butter

💰Cheaper: peanut butter

Almond butter offers a similar nutty flavor with less sugar.

Crush 250g of Lotus biscoff cookies into fine crumbs for the base.

Melt 100ml of unsalted butter and combine with the cookie crumbs until evenly mixed.

Press the mixture into the bottom of a springform pan to form the crust.

In a bowl, beat 600g of soft cream cheese until smooth and creamy.

Add 200g of icing sugar and 2 tsp of vanilla to the cream cheese, mixing until well combined.

In a separate bowl, whip 300ml of double cream until stiff peaks form.

Gently fold the whipped cream into the cream cheese mixture until combined.

Spread 3-5 tsp of Biscoff spread evenly over the crust in the springform pan (optional).

Add 5-6 Lotus biscuits for the filling and mix gently.

Pour the cream cheese mixture over the Biscoff layer, smoothing the top.

Top with 6-8 Lotus biscuits before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens