Imported from Instagram
Upside-Down Lotus Cheesecake
An incredible no-bake, gelatin-free Lotus cheesecake created to celebrate a special milestone. A crunchy Biscoff cookie base with a creamy cheese and yogurt filling.
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Ingredients
- 750 g Lotus cookies (Biscoff)
- 150 ml melted butter (or coconut oil)
- 750 g cream cheese
- 450 g Greek yogurt
- 200 g white chocolate (or condensed milk)
- 50 g erythritol (or sugar)
- lemon zest
- 0.5 lemon juice (from half a lemon)
- Lotus spread (for the filling)
Steps
- 1
Finely crush the Lotus cookies and mix them with the melted butter (or coconut oil) until you obtain a sandy mixture.
- 2
In a large bowl, combine the cream cheese, Greek yogurt, melted white chocolate (or condensed milk), erythritol, lemon zest, and the juice of half a lemon.
- 3
Mix all the filling ingredients well until smooth and homogeneous.
- 4
Prepare the pan and assemble the cheesecake by alternating the cream layer, the Lotus spread filling, and the cookie base.
- 5
Refrigerate for at least 4 hours (or as needed) before turning the cheesecake out and serving.
Notes
The author suggests messaging them directly for the detailed method, but the structure is that of a classic no-bake 'upside-down' cheesecake.
Nutrition per serving
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