No-Bake Lotus Cake

no bake lotus cake

Hey friends! Happy Monday! I received so much love over this cake after demonstrating how to make it yesterday on my Instagram page. I knew I had to write the recipe right away because many of you are eager to make it, which makes me so happy! If you know me, you know I love making desserts for friends and family especially no-bake desserts. They are easy and oh so delicious! My Nescafe cake was such a big hit with you guys that I wanted to share another dessert very similar but this time with Lotus Cookie Butter which seems to be the craze lately. I understand why. It is addictingly good!!

Servings: 12 large square slices or 16 small ones

Total Time: approx. 30 min to prepare and the rest is cooling time

Ingredients

2 jars of Biscoff Lotus Cookie Butter

2 packets of Biscoff Lotus cookies

1 pint of Heavy whipping cream

3 tbsp of powdered sugar

3 tbsp Nescafe with 2 cups of hot water

1-8 oz. room temperature cream cheese

Instructions

First, chill the bowl and whisk that will be used for whipping the cream for 10-15 minutes in the freezer. You can use a KitchenAid mixer with the whisk attachment but make sure it’s chilled. If you do not have this, use an electric whisk and bowl or a handheld whisk. Either way, make sure it is chilled. This way the heavy whipping cream will turn out fluffy and have stiff peaks.

While that is chilling, mix the Nescafe with the hot water in a shallow pan and set aside.

Once the bowl is chilled, add the powdered sugar and pint of heavy whipping cream to it. Mix on medium-high speed for several minutes until the cream starts to slightly stiffen and there are peaks. Do not overmix!

Set the whipped cream aside in another bowl. In the same bowl the cream was whipped in, add a jar of cookie butter and the cream cheese. Mix together until creamy smooth. This shouldn’t take more than a minute using the paddle or whisk attachment. If you don’t have a kitchen aid, just use a spoon or rubber spatula to mix together.

To this, add 3/4 of the whipped cream and gently fold into the mixture.

Assembly

Dip the lotus cookie into the Nescafe then place it in a 9 by 13 pan. Keep repeating this step until there is a flat layer of dipped lotus cookies.

Top that off with the biscoff cream mixture and spread evenly. Add another layer of the Nescafe dipped lotus cookies. Then top off with another layer of the cream. This should be all of the cream that’s left. Smooth this very well. Place in the freezer for 30 minutes.

Once out of the freezer, melt half a jar of biscoff in a microwave-safe bowl. Pour on top of the lotus cake and spread it out quickly before it cools and evenly.

Crumble a few lotus cookies and scatter the crumbs around the edges and corners of the pan. Pipe some fresh whipped cream on top for decoration wit the extra cream. Sift some Nescafe granules on top if you would like as well. I recommend leaving this in the fridge for at least 3 hours before serving so it could set well. Enjoy!!!!!

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25 Comments

  1. I am not clear on one point, you added 3/4 of whipped cream in cream cheese mixture, what disbu do with the rest of of whipped cream.

    1. officially my go to dessert. My two young daughters helped me make this (they are professional taste-testers) and they had so much fun. Thank you!

  2. Hi, I used the rest for decoration or serving it with a slice of the cake. You can also use leftover whipped cream for 3 days after it was made if stored properly in an airtight container in the fridge. It goes perfectly with a cappuccino or a light dessert with some berries!

  3. Made this as soon as she posted it and now it’s my number 1 go to dessert. My husband and mother in law ask for it all the time. It’s not too sweet and the cookie butter mixed with the cream cheese and whip cream is just delicious.

  4. This dessert is so rich and flavorful! Definitely making this again! Great summertime sweet! Thank you!

  5. Great recipe!! I have tried several of your recipes and they are always spot on. I’ve been looking for a recipe site for real Arabic cooking and this is it! Always looking for what you will make next ❤️

  6. Thank you so much, Abeer! Looking forward to creating more recipes 🙂 Be sure to subscribe to my blog to receive email notifications of the new recipes!

    1. Thank you so much Heifa for sharing this recipe. It was a hit I will definitely make it again and again. So fast and easy to make too. Simply Delicious!!!

  7. If I could rate this a million stars I would. It is pure perfection!! Sweet, but not too sweet and that lotus, to die for. Such a perfect recipe combination. Thank you for introducing the recipe to us. We have made this multiple times and it is a hit always. Many friends and family members have asked for the recipe. I always point them to your webpage/instagram.

  8. This right here is my family’s favorite dessert! Thanks Haifa for the recipe, we absolutely love this cake!

  9. This is everything!! My go to recipe. I’ve made it for birthday, Eid and dropped off to neighbours and friends! Everyone absolutely loves it and asks me to make it. My husband doesn’t like to share it 😅. Just made it this week for our 9th anniversary. Thank you Heifa for creating this amazing recipe.

  10. I’ve made this no bake lotus cake numerous times last year, and with today’s warm weather and post-iftar dessert this is the perfect thing to make. It’s quite simple, Heifa makes it easy to follow, and it’s so scrumptous and keeps us coming back for more!

  11. Love this cake. Made it twice already and it is a major hit. Was wondering if I wanted to make it into individual cups how would you suggest doing it? Thank you!

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