If you’re looking for a simple, quick, and irresistibly delicious dessert, this Easy Lotus Cheesecake is the perfect recipe for you. It can be prepared in just a few minutes, without any baking: simply let it rest in the refrigerator for a few hours to achieve a creamy and firm consistency, ready to enjoy.
With only 5 ingredients, this cake is ideal for any occasion, even when you’re short on time but want to impress with a uniquely flavored dessert. The crunchy base and the velvety cream with the aroma of Lotus cookies make it one of the most loved cheesecakes by both adults and children.
Moreover, it can be easily made lactose-free: just choose plant-based cream and lactose-free mascarpone. Lotus cookies, in fact, are naturally lactose-free and perfect for those with intolerances.
A no-bake recipe, easy to customize, and ready to win everyone over at the first bite!
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 6 People
- Cooking methods: No baking
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 7 oz digestive biscuits
- 6 tbsp butter
- 9 oz mascarpone
- 1.7 cups sweetened plant-based whipping cream
- 5 oz Lotus spread
Steps
Start by preparing the base: finely grind the digestive biscuits or the Lotus ones in a mixer until you get a sandy texture. Pour in the melted butter and mix well to obtain a homogeneous mixture. Line the bottom of a springform pan (about 8 inches) with parchment paper, close the ring, and pour in the biscuit mixture, leveling it well with a spoon both on the bottom and slightly on the sides.
Place the base in the refrigerator for at least 30 minutes, so it sets perfectly.
Meanwhile, whip the well-chilled sweetened plant-based cream using an electric mixer. Add the mascarpone and continue working with the beaters until you get a smooth and fluffy cream.
Take the now well-chilled base, pour the cream over it, and carefully level the surface. Put the cheesecake back in the refrigerator and let it rest for at least 4 hours (better if overnight) so it sets completely.
Once ready, melt the Lotus spread in a double boiler until fluid, then pour it over the cheesecake and gently spread it. Lastly, for a decorative touch, crumble some Lotus cookies and distribute them along the edges of the surface.
Keep the cheesecake in the refrigerator until it’s time to serve.
Tips for you
✔ The Lotus cheesecake keeps perfectly in the refrigerator for 3-4 days, well-covered with plastic wrap or inside an airtight container, to preserve its freshness and prevent contact with other odors.
✔ Being a no-bake cheesecake, it is not suitable for freezing, as thawing might compromise the texture of the cream.
✔ Variations and substitutions
– Mascarpone: it can be replaced with creamy spreadable cheese, including lactose-free versions.
– Plant-based cream: if you prefer, you can use fresh whipping cream, lightly sweetened.
– Lotus spread: if you can’t find it, you can use cinnamon or caramel spread, or simply top the cheesecake with a thin layer of whipped cream and crumbled cookies.
– Lotus cookies: you can substitute them with cinnamon cookies or digestives, but you’ll lose some of the spicy aroma typical of this version.
✔ This cheesecake is also perfect in a lactose-free version: just choose plant-based mascarpone and cream (as already mentioned, Lotus cookies are naturally lactose-free).
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