Lotus Biscoff cheesecake with Greek yogurt: a fresh and simple no-bake summer dessert, that always delights everyone’s palate. Perfect to enjoy on hot summer days at the end of a meal or instead of ice cream, like the cheesecake with yogurt and berries
To make the Lotus Biscoff cheesecake, I used the famous Lotus cookies which are very crumbly and pair perfectly with the delicacy of the yogurt and cream filling that reminds me a lot of my first cold yogurt cake but, what makes it truly special is the Lotus cookie cream that gives a unique and irresistible creaminess.
However, if you want the flavor of a classic cheesecake, you can replace the yogurt with some cream cheese or mascarpone like the cold mascarpone and hazelnut cake but I recommend trying my version and I’m sure it will win over your palate as well.
Let’s see together what we need and how to prepare the Lotus Biscoff cheesecake with Greek yogurt: a no-bake summer recipe.
I LEAVE YOU SOME RECIPES FOR NO-BAKE CAKES THAT I’M SURE YOU’LL LOVE
- Difficulty: Very Easy
- Cost: Economical
- Rest time: 3 Hours
- Preparation time: 20 Minutes
- Portions: 6 People
- Cooking methods: No Cooking
- Cuisine: Italian
- Seasonality: Summer
Ingredients
Lotus Biscoff cheesecake with Greek yogurt: a simple and quick no-bake summer recipe creamy to the last bite
- 7 oz Lotus Biscoff cookies
- 7 tbsps butter (melted)
- 1.75 oz dark chocolate
- 14 oz yogurt (plain)
- 1 cup whipping cream
- 5 sheets (of gelatin)
- 9 oz Lotus Biscoff cookies
- 3.5 oz white chocolate
- 7 oz milk
- 2 tbsps honey
- 1 tsp cinnamon powder
- 1 tsp cornstarch
Tools
YOU WILL ALSO NEED…
- 1 Mixer
- 1 Springform Pan
Steps
HOW TO PREPARE THE LOTUS CHEESECAKE
PREPARE THE BASE: Put the cookies with the chocolate in the mixer and blend everything, add the melted butter and mix. Cover the base of a springform pan with the mixture, press it with your hands and form a small raised edge, then place everything in the refrigerator.
PREPARE THE COOKIE CREAM: Chop the cookies in the mixer together with the chocolate, heat the milk without boiling it with the honey, cinnamon, and cornstarch, dissolve everything well and then combine the liquid with the chopped mixture and blend again until a thick cream is formed.
PREPARE THE FILLING: Soak the gelatin in cold water, heat a few tablespoons of yogurt and add the softened gelatin, mixing until completely dissolved. Whip the cream and add it to the remaining yogurt, stirring gently, then add the gelatin, always mixing gently, and then add a tablespoon of cookie cream and mix.
ASSEMBLE THE CHEESECAKE: Pour the cream onto the cookie base and level well, cover with the cookie cream, level everything well, decorate with crumbled cookies, and store in the refrigerator for at least 3 hours. Leave it out of the fridge for 30 minutes before enjoying.
TIPS
IF YOU WANT TO MAKE THE DESSERT EVEN MORE DELICIOUS, ADD CHOCOLATE CHIPS TO THE FILLING
QUESTIONS
CAN I SUBSTITUTE THE YOGURT?
YES, YOU CAN SUBSTITUTE IT WITH RICOTTA OR CREAM CHEESE
