Vanilla Lotus Biscuit Cake
This creamy No-Bake biscuit cheesecake is layered with coffee dipped crunchy biscuits, sweet cream, and perfectly flavoured lotus ice cream(we just love that stuff!) It is such fun to prepare, and super quick too! My kids actually love helping me prep this dessert- even though we lose half the biscuits in the process LOL! I let them whip up the filling, and dip all the biscuits in milk and arrange the cake, really all that's left for me is eating :P This is so perfect for a summer dessert, just dip and layer up this biscuit cake, pop in the freezer, slice, and enjoy!
- 10 Servings
- Prep time: 10 Minutes|Cook time: 0 Minutes|Total time: 10 Minutes
For the Biscuit layer
- We will be using an english cake mold(a rectangle pan). Set it on the counter. Dissolve coffee in a bit of hot milk. Add the coffee and ½ cup milk to a shallow bowl. One at a time, dip biscuits into the milk and arrange them on the bottom of the pan and up the sides. Cut a couple in half to fit the ends of the pan. I used 13 biscuits for this part.
For the Filling
- In the bowl of a stand mixer fitted with the whisk attachment, whip the whipping cream until soft peaks form. With the mixer running on low, slowly add the ½ cup sugar. Stop the mixer. Add the white cheese, vanilla pudding mix, and milk. Whip until combined. Leave 1 cup of the cream filling in the mixer.
- Spoon half of the remaining cream into the pan over the biscuits, and set the over half aside. To the 1 cup of cream in the mixer, add 2 Tbs Lotus Spread. Whip until combined and creamy.
- Spread the lotus cream over the vanilla cream in the pan. Top with the remaining vanilla cream. Dip a few more biscuits into the milk/coffee and arrange them on top of the cake. Place in the freezer for a few hours to set. Remove about 10 minutes before serving, gently pop out the cake onto a serving tray, and slice. Place back in the freezer to keep.
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