These mini beauties were another part of my birthday celebrations as well Brooklyn Blackout Cake.
I adore these biscuits and their lovely caramel taste. I usually call them hairdresser biscuits, as you generally get them from there when you’re getting your hair did! Also I know it’s one of my aunts favs who wouldn’t be eating the chocolate cake so an extra bonus!
I really fancied having cheesecake, I think I had it the week or two before and it made me realise how much I’ve missed it. Note to cheesecake: I won’t leave it too long to make you again :). I love cheesecakes they are such an amazing dessert and can be made in so many different ways.
BUT hello, can you imagine when I found this recipe…cheesecake + lotus biscuits, this combo is just too much! couldn’t handle how incredible it will be. I can’t tell you how excited I was to try and obviously tasting the damn thing. It didn’t disappoint either, I really liked the taste, it was creamy, rich, smooth with slightly crunchy bits and the caramel taste came through really well.
The cheesecake is simple to make it has cream cheese obvs, and the other usuals but the one distinctive ingredient is lotus biscoff spread, if you haven’t tried this bad boy then you’re missing out but it’s so darn calorific, can you imagine crushed biscuits in a jar!!! lol calories on top of calories…it’s very much a treat and when you think Nutella is pretty bad this just tops it!
I would definitely make it again as everyone loved it, so if you want to make a dessert that’s simple and is absolutely yummy this is the one!
No Bake Mini Lotus Biscoff Cheecake
A totally creamy, caramel, no bake cheesecake which is absolutely yummy.
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- 150g - Digestives
- 150g - Lotus/Biscoff Biscuits
- 150g - Butter, Melted
- 560g - Philadelphia Cream Cheese at room temp
- 1 tsp - vanilla bean extract
- 100g - sifted icing sugar
- 300ml - Double Cream* (I would buy a larger tub if your going use it for decoration)
- 250g - Lotus Biscoff Cookie Butter (crunchy or smooth)
- Whipped Cream
- Lotus Biscuits!
- 1. In a food processor (or bashing them in a zip lock bag) blitz both of the biscuits for the base in until they resemble fine crumbs. Mix with the melted butter and press down firmly into either a 8″ deep springform tin or the mini lose base tin.
- 2. In a stand mixer or hand mixer whip the double cream until it reaches stiff peaks and empty into a bowl.
- 3. Using the same mixing bowl (no need to wash) whip the cream cheese, vanilla, icing sugar and cookie butter until smooth, then fold in the double cream, until its thick and holds itself completely.
- 4. Divide the mixture evenly over each biscuit base/or entire 8" tin and chill in the fridge for at least 5-6 hours, but I personally prefer overnight.
- 5. Once chilled, remove from tin carefully. Then to decorate whip the cream until stiff peaks and using a 1M wilton pipe the a swirl on each cheesecake. Add a half broken biscuit, biscuit crumbs and drizzle some melted lotus cookie butter over.
- 6. Keep refrigerated when not eating, and should last 4 days in the fridge covered, depending on the date on the cream/cream cheese.
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