Lotus Cheesecake by @fitgreenmind

30 min

10 servings

🍪

130 g

Lotus cookies

🧈

50 g

Vegan butter

🧀

250 g

Vegan cream cheese

🧀

250 g

Vegan quark

🍬

40 g

Sugar

🍬

5 ml

Vanilla sugar

🌾

50 g

Lotus spread

🥛

16 g

Whipped cream stiffener

  1. Line

    Line the base of a 20 cm springform pan with parchment paper.

  2. Crush
    • Lotus Biscoff cookies

    Crush 125 g Lotus Biscoff cookies into fine crumbs, reserving 10 g for decoration.

  3. Mix
    • Lotus Biscoff cookies
    • vegan butter

    Mix the remaining cookie crumbs with 50 g melted vegan butter until evenly moistened.

  4. Press
    • Lotus Biscoff cookies
    • vegan butter

    Press the buttered crumbs firmly into the lined pan to form an even crust.

  5. Add
    • vegan cream cheese
    • vegan quark or vegan Greek-style yogurt
    • Vegan quark

    Add 250 g vegan cream cheese and 250 g vegan quark or vegan Greek-style yogurt to a clean mixing bowl.

  6. Add
    • granulated sugar
    • Lotus Biscoff spread
    • Whipped cream stiffener

    Add 40 g granulated sugar, 1 tsp vanilla sugar, 50 g Lotus Biscoff spread, and 2 packets whipped cream stabilizer.

  7. Whip
    • vegan cream cheese
    • vegan quark or vegan Greek-style yogurt
    • granulated sugar

    Whip the filling with an electric hand mixer until fluffy and smooth.

  8. Spread
    • vegan cream cheese
    • vegan quark or vegan Greek-style yogurt
    • granulated sugar

    Spread the cream filling evenly over the prepared cookie crust.

  9. Refrigerate

    Refrigerate the cheesecake until set, for 3 to 4 hours.

  10. Melt
    • Lotus Biscoff spread for topping

    Gently melt 50 g Lotus Biscoff spread until pourable.

  11. Pour
    • Lotus Biscoff spread for topping

    Pour the melted Lotus Biscoff spread over the chilled cheesecake and smooth it gently.

  12. Sprinkle
    • Lotus Biscoff cookie crumbs

    Sprinkle the reserved 10 g Lotus Biscoff cookie crumbs over the topping before serving.

Lotus Cheesecake by @fitgreenmind

30 min

10 servings

🍪

130 g

Lotus cookies

🧈

50 g

Vegan butter

🧀

250 g

Vegan cream cheese

🧀

250 g

Vegan quark

🍬

40 g

Sugar

🍬

5 ml

Vanilla sugar

🌾

50 g

Lotus spread

🥛

16 g

Whipped cream stiffener

Preparation Steps

  1. Step 1/12

    Line the base of a 20 cm springform pan with parchment paper.

    🍳20 cm springform pan
    📜parchment paper

  2. Step 2/12

    Crush 125 g Lotus Biscoff cookies into fine crumbs, reserving 10 g for decoration.

    🍪Lotus Biscoff cookies
    🍪Lotus Biscoff cookie crumbs
    🥖rolling pin
    🥣mixing bowl

  3. Step 3/12

    Mix the remaining cookie crumbs with 50 g melted vegan butter until evenly moistened.

    🍪Lotus Biscoff cookies
    🧈vegan butter
    🥣mixing bowl
    🥄spatula

  4. Step 4/12

    Press the buttered crumbs firmly into the lined pan to form an even crust.

    🍪Lotus Biscoff cookies
    🧈vegan butter
    🍳20 cm springform pan
    🥄spatula

  5. Step 5/12

    Add 250 g vegan cream cheese and 250 g vegan quark or vegan Greek-style yogurt to a clean mixing bowl.

    🧀vegan cream cheese
    🥣vegan quark or vegan Greek-style yogurt
    🥣mixing bowl
    ⚖️digital kitchen scale

  6. Step 6/12

    Add 40 g granulated sugar, 1 tsp vanilla sugar, 50 g Lotus Biscoff spread, and 2 packets whipped cream stabilizer.

    🍬granulated sugar
    🍬vanilla sugar
    🥛Lotus Biscoff spread
    🥛whipped cream stabilizer
    🥣mixing bowl
    🥄measuring spoons
    ⚖️digital kitchen scale

  7. Step 7/12

    Whip the filling with an electric hand mixer until fluffy and smooth.

    🧀vegan cream cheese
    🥣vegan quark or vegan Greek-style yogurt
    🍬granulated sugar
    🍬vanilla sugar
    🥛Lotus Biscoff spread
    🥛whipped cream stabilizer
    🥣mixing bowl

  8. Step 8/12

    Spread the cream filling evenly over the prepared cookie crust.

    🧀vegan cream cheese
    🥣vegan quark or vegan Greek-style yogurt
    🍬granulated sugar
    🍬vanilla sugar
    🥛Lotus Biscoff spread
    🥛whipped cream stabilizer
    🍳20 cm springform pan
    🥄spatula

  9. Step 9/12

    Refrigerate the cheesecake until set, for 3 to 4 hours.

    🍳20 cm springform pan

  10. Step 10/12

    Gently melt 50 g Lotus Biscoff spread until pourable.

    Lotus Biscoff spread for topping
    🍲small saucepan
    🥄spatula

  11. Step 11/12

    Pour the melted Lotus Biscoff spread over the chilled cheesecake and smooth it gently.

    Lotus Biscoff spread for topping
    🍳20 cm springform pan
    🥄spatula

  12. Step 12/12

    Sprinkle the reserved 10 g Lotus Biscoff cookie crumbs over the topping before serving.

    🍪Lotus Biscoff cookie crumbs
    🍳20 cm springform pan

Composition

Ingredients

Types

Plant-based dairy, Fat, Cheese, Flavoring

Ingredients

Lotus cookies, Vegan butter, Vegan cream cheese, Vegan quark, Sugar, Vanilla sugar, Lotus spread, Whipped cream stiffener

Notes

Lotus cookies (for the crust), Vegan butter (melted), Vegan quark (or Greek yogurt), Lotus spread (for the cream, more, for the topping, amount not given)

Allergens

Soy, Nuts

Dietetics

Dietary regimen

Vegetarian, Plant-based, Egg-Free

Calories

460 kcal

Macro nutrients

Protein: 5g, Carbohydrates: 49g, Sugars: 31g, Fat: 27g, Saturated fat: 10g, Fiber: 1g

Nutritional Information

Minerals

Calcium: 70mg, Iron: 1.5mg, Potassium: 135mg, Sodium: 240mg

Vitamins

Vitamin A: 35µg, Vitamin D: 0.5µg, Vitamin E: 1.2mg

Preparation

Time Information

Preparation

30 minutes

Overall

30 minutes

Difficulty

Level

Medium (2/4)

Steps

12 steps

Equipments

Utensils

20 cm springform pan, mixing bowl, spatula, measuring spoons, digital kitchen scale, rolling pin, small saucepan, parchment paper

Appliances

Refrigerator, Mixer

Type

Type

Type Of Dish

Dessert

Occasions

Birthday, Party, Family gathering, Afternoon tea, Holiday

Origin

Source

Platform

instagram

Original Creator

@fitgreenmind

Origin

Cuisine

European, Belgian

Geographic

Germany, Europe

Various

Aspect

Texture

Creamy, Smooth, Fluffy, Crumbly, Firm

Flavors

Caramelized, Sweet, Spiced, Vanilla, Buttery

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Keep away from direct sunlight,Do not leave out longer because the filling is perishable), fridge : 3 days (Store covered in an airtight cake container,Keep at or below 4°C), freezer : 30 days (Freeze slices in an airtight container,Thaw overnight in the refrigerator,Add cookie crumb garnish after thawing for best texture)