Lotus no bake cheesecake

Prep time
2 hours 15 mins
Total time
2 hours 15 mins

Ingredients

  • Single serving
  • (I split it between 2 x 18cl mini glass bowls)
  • Base:
  • 6 pieces lotus biscuits (can add more or less depending how thick of a base you want)
  • 1 tbsp almond butter
  • Filling:
  • 150g Koko Cream Cheese Alternative
  • 2 tbsp coconut cream
  • 1 tsp vanilla extract
  • 1 tbsp erythritol or more to your desired sweetness

Method

  1. Break up lotus biscuits into crumbs
  2. Melt butter in the microwave for about 10 seconds
  3. Mix crumbs and butter together and press into the bottom of your serveware
  4. Combine cream cheese, coconut cream, vanilla extract and erythritol in a bowl
  5. Stir thoroughly using a fork
  6. Spread the filling mixture over the biscuit base
  7. Leave to set in the fridge for about 2 hours
  8. For topping, add a whole lotus biscuit or if you have some lotus spread, drizzle some on top. I suggest adding your topping just before you eat it so the biscuits are fresh and crunchy!