Lotus Fluffy Cheesecake

Lotus Fluffy Cheesecake is very simple to make. The most incredible part is, that you don’t need an oven. No baking is involved, so every amateur baker can make this in their kitchen. You can make this creamy cheesecake in one hour and keep it in the fridge overnight. Every Lotus Biscoff lover get ready, because it’s about to get down..

VIDEO RECIPE FOR LOTUS FLUFFY CHEESECAKE (NO BAKE)

INGREDIENTS:

• 560 g butter crackers (200 g lotus caramel crackers, the rest can be basic butter crackers)
• 300 g melted butter
• 400 ml whipped cream
• 1 kg mascarpone
• 80 g brown sugar
• 1 tbsp icing sugar
• 4 tbsps lotus biscoff spread
• 250 ml sour cream

I really wanted to make a no-bake cake recipe, because this type of cake is usually more “amateur-baker-friendly”, and doesn’t take that long to make. And as someone, who is obsessed with the Lotus brand, I immediately knew that I wanted to combine my two favorite things. Easy and quick recipe & Lotus.

My love for this brand is endless. I love watching people grocery shopping on Youtube, doing grocery shopping hauls (should I do one?), and farmers market shopping. I LOVE the packaging. I LOVE different kinds of products, I would rather go grocery shopping than buy clothes. So my passion for the brands is definitely there. And Lotus Biscoff is a huge part of it.

And what can be easier and more delicious than a no-bake cheesecake?

Are you looking for a simple recipe? Try out my breakfast recipes.

Looking for a dessert recipe?

NO-BAKE CHEESECAKE at home

Choosing these ingredients was easy. I used basic 1/2 butter crackers and 1/2 caramel Lotus Biscoff crackers. You can only use whatever butter crackers they have at the supermarket. I still wanted that caramel base for the crust so I bought Lotus Biscoff crackers. They are sweeter and taste very much like Lotus spread, which was my next main ingredient.

Lotus Biscoff spread plays a huge role in my life. I could literally eat this spread with a huge spoon and never have enough. I love adding sweet spreads to the cake creams. They can also make the cream stiffer, but they also contain added sugars and sweeteners, that we don’t usually bake with.

Very important is the amount of mascarpone cheese. Using mascarpone for cheesecakes is a must (in my household). Mascarpone is GREAT for thick creams. You can cream it, you can whisk it with whatever sugars you like.. unlimited options. Mind-blowing. (but for real). I used 1kg of mascarpone cheese for the creamiest consistency, but still enough to make it keep its form. The cheese helped to create a great balance for this cheesecake.

Sour cream is my hidden treasure. Sour cream is AMAZINGLY working for the cakes. The cream can create this tangy cheesecake flavor in this recipe. Besides that, sour cream is working well if you want the cake to be richer and kinda stable?! Sometimes cake-cream ends up too creamy. That’s why I used that amount of cream cheese and extra sour cream.

EASY RECIPE:

560 g butter crackers (200 g lotus caramel crackers, the rest can be basic butter crackers)

• crush the crackers

300 g butter

• melt the butter and mix with cracker crumbs in the cake pan, press the crumbs down and to the sides with a glass
• keep in the fridge until the cream is done and ready

400 ml whipping cream

• whip the cream

1 kg mascarpone

• cream the mascarpone with another bowl

80 g brown sugar

1 tbsp icing sugar

• add sugars to the mascarpone and whisk well until the sugar is dissolved

4 tbsps lotus biscoff spread

• add to the mascarpone cream and mix again

250 ml sour cream

• add sour cream and mix again
• in the end, add whipped cream to the mascarpone cream with a spatula and gently combine
• pour the cream into the cake pan with crackers and keep in the fridge overnight

If you decide to make this creamy cheesecake – let me know on Instagram or leave a comment under the video on my TikTok.