Description
A heavenly No-Bake Lotus Cheesecake with a creamy filling and a crunchy biscuit base, perfect for warm summer days or festive occasions.
Ingredients
Scale
- 250g Lotus caramel cookies
- 100g butter, melted
- 400g cream cheese
- 200ml heavy cream
- 100g sugar
- 1 tsp vanilla extract
Instructions
- Crumble the Lotus caramel cookies in a food processor or in a bag and mix with melted butter until it resembles wet sand.
- Press the cookie-butter mixture evenly into the bottom of a springform pan and refrigerate while preparing the filling.
- Beat the cream cheese, sugar, and vanilla extract in a large bowl until smooth and creamy.
- Whip the heavy cream until stiff peaks form.
- Fold the whipped cream carefully into the cream cheese mixture to maintain airiness.
- Pour the fluffy filling onto the cookie base and spread evenly.
- Chill the cheesecake in the refrigerator for at least 240 minutes until set.
- Before serving, decorate as desired with chocolate chips, caramel drizzle, or fresh fruits.
Notes
For best results, prepare this cake the night before and let it chill overnight. This cheesecake is also customizable with different flavors or cookie bases.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 300mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg