No-bake Lotus cheesecake

    Quick and easy to prepare chilled cheesecake that serves up to 12


    10 people made this


    • 1x250g pack Lotus biscoff biscuits
    • 120g unsalted butter melted
    • 500g Mascarpone soft cheese
    • 1x400g jar Lotus caramelised biscuit spread
    • 85g fudge chunks


    1. For the base: Take the biscuits and smash them up into a fine crumb, I used a blender with a lid. Put them in a bowl and then add the melted butter whilst mixing with a spoon/spatula until the consistency of wet sand and all of the crumb has absorbed the liquid butter. Spread this mix evenly into a 12"/30cm round dish or loose bottom cake tin and press down firmly and then put it in the fridge to set.
    2. The topping: In a large bowl mix the cheese with the contents of the jar of Lotus spread until smooth and even. Transfer on to the chilled biscuit base and spread evenly. Sprinkle the top with the fudge chunks and return to the cake to the fridge until service.


    If you decide to use a different cheese please note that some sugar maybe required! 100g of icing sugar or 10g of canderel should be added to the cheese/spread mix. The fudge chunks can be mixed in with the cheese if you prefer and you could decorate in an alternative manner. If you use a 'shopbrand' cheese it may be slightly softer!! If this is the case then use 1x12g sachet of gelatine dissolved in hot (not boiling) water and add to the cheese mix.

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