No-Bake Lotus Biscoff Cheesecake
with Caramel Drizzle
Rich and decadent, this easy-to-make cheesecake will satisfy your sweet tooth!
Cals 577 · Prot 5 · Carbs 48 · Fat 39
Family Friendly
Vegetarian
60 min
Rich and decadent, this easy-to-make cheesecake will satisfy your sweet tooth!
Cals 577 · Prot 5 · Carbs 48 · Fat 39
Family Friendly
Vegetarian
Ingredients
Cheesecake
Butter
4*
75 Grams
Lotus biscuits
9*10*11*
175 Grams
Cream cheese
4*
320 Grams
Icing sugar
75 Grams
Vanilla essence
5 ML
Lemon
1 Piece
Caramel spread
4*
75 Grams
Whipping cream
4*
200 ML
Allergens
*4 Milk, *9 Soya, *10 Wheat, *11 Gluten
Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
| Per Serving* | |
|---|---|
| Energy (kJ/kcal) | 2403 / 577 |
| Fats (g) | 39.3 |
| of which saturated (g) | 17.4 |
| Carbohydrates (g) | 48 |
| of which sugars (g) | 33.4 |
| Fibers (g) | 1.1 |
| Proteins (g) | 5.3 |
| Salt (g) | 0.8 |
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Make crumb
- Melt the butter in a pan over a low heat.
- Add the Lotus biscuits to a food processor and blitz to form a fine crumb.
- In a bowl, combine the melted butter and biscuit crumbs (reserving some for topping at the end).
- Mix to form a texture similar to wet sand.
Tip! Don't have a food processor? Place the Lotus biscuits into a large ziplock bag and crush with a rolling pin.
2 Layer base
- Divide the Lotus crumb between a selection of cups, jars, or bowls (whatever you have on hand will work).
- Using the back of a spoon, compact the crumb.
3 Whip cream
- In a large bowl, use a whisk or electric beater to whip the cream to form stiff peaks.
Tip! Stiff peaks refers to when you remove the whisk or beaters the peak that forms will keep its shape.
4 Make filling
- In a large bowl, add the cream cheese, icing sugar, vanilla extract, and 2 tsp of lemon juice.
- Using a spatula, beat the ingredients together until smooth.
- Fold the whipped cream into the cream cheese mixture until smooth.
Tip! Folding is when you carefully combine two mixtures of different thickness and weight into one smooth mixture.
5 Layer filling
- Divide the cheesecake filling between the containers.
- Spread the filling over the crumb and smooth the top.
- Cover the cheesecakes with a lid or clingfilm and place in the refrigerator for 3-4 hours, or as long as overnight.
Tip! Strapped for time? Set the cheesecakes in the freezer for 30 mins.
6 Serve
- Top the set Lotus and Vanilla Cheesecakes with the caramel spread and sprinkle over some of the reserved biscuit crumbs.
Tip! Cover cheesecakes with a lid or cling film. Store in the refrigerator and consume within 2 days.
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