Lotus Crunch Cake in a Cup

Ingredients

• Lotus cookies (As needed; finely crushed. Use about 2–3 tablespoons of cookie mixture per cup for the base.)
• Butter (Some, melted; for mixing with the cookie crumbs.)
• 175 g Cream cheese
• 75 g Heavy cream
• 50 g Lotus spread (For the cream, melted.)
• 125 g White chocolate (For the crunch, melted.)
• 75 g Lotus spread (For the crunch, melted.)
• 75 g Cornflakes (For the crunch.)
• White chocolate (Some for decorating, melted.)

Steps

1. 1

   Finely crush the Lotus cookies in a blender. Mix the cookie crumbs with some melted butter until a cookie mixture forms.

2. 2

   Depending on the size of the cups, place about 2–3 tablespoons of the cookie mixture into each cup and press it down firmly with a spoon.

3. 3

   Beat the cream cheese and heavy cream until creamy and stiff.

4. 4

   Melt the Lotus spread intended for the cream, add it to the cream cheese and heavy cream mixture, and briefly mix everything together again.

5. 5

   Distribute the cream over the cookie bases. Leave some space at the top of the cups for the crunch.

6. 6

   For the crunch, mix the cornflakes with the melted Lotus spread and melted white chocolate.

7. 7

   Distribute the crunch mixture over the cream.

8. 8

   Drizzle some melted white chocolate over the crunch to decorate.

9. 9

   Refrigerate the cups for 2–3 hours, until the dessert is chilled.

Notes

The quantities for the Lotus cookies, butter, and white chocolate used for decorating are not specified in the original recipe and depend on the size and number of cups. The chilling time is 2–3 hours.

Nutrition per serving

• Dessert
• No-Bake
• Lotus
• Cheesecake
• In a Cup
• Refrigerator Dessert
• Vegetarian
• Make-ahead