No Bake Biscoff Cheesecake Triangles
“It doesn’t get easier than this biscoff cheesecake recipe. You don’t even need an oven to make this delicious dessert!”
Maayan Fogel
Original Recipe Author
When you combine Lotus and cheesecake, you can’t go wrong!
This recipe will make your friends wonder how and when you took your dessert-making skills to the next level.
Try it out and enjoy this mouth-watering treat!
Why this No Bake Biscoff Cheesecake Triangles is A MUST-try:
Frequently Asked Questions:
No Bake Biscoff Cheesecake Triangles
Do I pour the Lotus spread right away or after I release the triangles?
Only pour the Lotus spread on the triangles after you release them. Then, decorate the triangles with toppings of your choosing.
How did you release it?
Releasing the triangles is easy because the mold is made of silicone. When the cake is frozen, push the bottom of the mold as you fold it. The triangles will pop out.
How long should I freeze it for?
When you initially freeze the cake, don’t overdo it. Keeping it in the freezer for 10 minutes while you make the batter is enough.
However, the second freezing should last until the cake is completely frozen. We recommend freezing the cake overnight.
Can I make it in a loaf pan?
We recommend making this cake in a square or rectangular pan. You don’t need to grind the cookies to make the crust. Just put them down (without dipping in milk) and pour the batter over them.
Then, place the cookies on top, leaving gaps in between, and pour the Lotus spread into the gaps.
How do you melt the Lotus spread?
Put 3 tablespoons of the spread in a paper cup and microwave it for 30 seconds. We recommend doing this 3 tablespoons at a time to avoid any accidents when pouring the melted spread.
Equipment
Ingredients
Crust:
- 26 Lotus cookies (finely ground)
- 1 stick butter (melted (100 g))
Batter:
- 1 cup heavy cream (250 ml)
- 1 package vanilla instant pudding mix (80 g)
- ½ cup milk
- ½ cup sugar
- 9 oz. quark creamy soft cheese 9% (250 g)
- Lotus spread (melted)
Instructions
Crust:
- Mix the ground Lotus cookies well with the melted butter.
- Flatten the mix at the bottom of the pan.
Batter:
- Whip up the heavy cream in your mixer at high speed.
- Gradually add ½ a cup of milk and vanilla instant pudding mix.
- Next, add ½ a cup of sugar and beat for an extra 4 minutes.
- Add Quark creamy soft cheese and mix using a rubber spatula.
- Lay the Lotus cookies next to each other.
- Spread your batter evenly over the crust, top it with Lotus cookies, and place the mix in the freezer. Make sure to leave small gaps in between the cookies.
- Once frozen, heat up the Lotus spread and pour it in the gaps between the cookies. Decorate the cake with your favorite toppings.
- Use plastic wrap to cover the cake and place it in the freezer again.
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Oh, and we almost forgot!
This No Bake Biscoff Cheesecake Triangles Recipe is a part of our Dessert Series. Click NOW for more fun ideas you don’t wanna miss!
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