How To Make Lotus Biscoff Skyr Cake Recipe (No Bake Cheesecake)

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: whipped topping

Greek yogurt reduces calories while maintaining creaminess

cream cheese

🥗Healthier: ricotta cheese

💰Cheaper: cottage cheese

Ricotta provides a lighter texture and flavor.

Lotus Biscoff cookies

🥗Healthier: oatmeal cookies

💰Cheaper: digestive biscuits

Oatmeal cookies offer a healthier alternative with similar texture.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey adds natural sweetness and moisture.

Prepare a 7-inch springform pan by lightly brushing the sides with vegetable oil and placing greaseproof baking paper at the bottom.

Place 150 grams of Lotus Biscoff biscuits into a sandwich bag and crush them with a rolling pin until fine.

Transfer the crushed biscuits to a bowl and add 50 grams of melted unsalted butter, mixing until combined.

Pack the biscuit mixture into the bottom of the prepared springform pan to form the base.

In a bowl, combine 300 grams of skyr and 100 grams of caster sugar, stirring until well mixed.

In another bowl, whisk 300 milliliters of double cream to soft peaks.

Gently fold the skyr and sugar mixture into the whipped cream until well combined.

Pour the skyr mixture over the biscuit base and tap the pan on the counter to remove air bubbles.

Chill the cake in the refrigerator for at least 4 hours, preferably overnight.

For the topping, whisk 180 milliliters of double cream to soft peaks and pipe it on top of the chilled cake using a piping bag.

Decorate the top with the remaining half of the Lotus Biscoff biscuits.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens