Easy No-Bake LOTUS BISCOFF Cheesecake Recipe

Easy No-Bake LOTUS BISCOFF Cheesecake Recipe

Hey everyone! Its Carla from CarlasCakes and welcome to my Carla in the Kitchen Blog! Lotus Biscoff.. what a wonderful thing. Not only is this amazing addictive cookie butter the most delicious spread on the planet (yes…. it might even be better than Nutella!), but it can be used and eaten in so many different ways. I usually just go for the spoonful technique. This consists of digging out the LARGEST spoonful possible, and just licking it straight from the source. Sometimes however, it’s nice to mix our beloved lotus, with other yummy ingredients to create (dare I say it) heaven on earth. So lets get right to it. This super easy cookie butter cheesecake recipe took less than 10 minutes to make. It was so fast, and it does not require many ingredients. If you’re like me, you will love the sound of that! I like simple recipes but with delicious results. For this Lotus recipe, you will need Lotus Biscoff Cookies, Lotus Biscoff Spread, Butter, Cream Cheese, and Cool Whip! (I’ll add the detail ingredients at the bottom). You will also need 6 glass cups, a piping bag, and a stand or handheld mixer.  1. Crush your Lotus Cookies and add your melted butter. Mix it up with a spoon to create the crumb crust and add that to the bottom of your 6 glass cups, to create the crust. 2. In your stand mixer or handheld mixer add cream cheese and Lotus Biscoff Spread. Mix for 3 minutes on high speed (You want these two ingredients to become well incorporated and have a pale fluffy colour). 3. Add your Cool Whip and fold it into...
Strawberry Cheesecake Mason Jar Recipe

Strawberry Cheesecake Mason Jar Recipe

Strawberry Cheesecake Mason Jar Recipe by CarlasCakes. I was tanning on Kits Beach in Vancouver with my cousin when she gave me this spectacular idea! How perfect is a cheesecake, with your fave toppings in a jar! Basically, its a portable cheesecake snack mmmmmm! Prep Time: 20 min Cook Time: 12 min Total Time: 32 min Ingredients TOPPING: 1 cup sliced strawberries 1 cup sugar Juice from half of a lemon   CRUST: 1 cup graham cracker crumbs 1/4 cup powdered sugar 6 Tb butter 6 short mason jars   FILLING: 8 oz room temperature cream cheese 1 cup heavy whipping cream 3/4 cup powdered sugar 1 tsp vanilla extract Zest from one lemon Instructions In a small pot on the stove, cook the sliced strawberries and the sugar until the juices from the strawberries have been released and add the lemon juice. Cook until the mixture starts to bubble. Remove from heat and allow to cool completely. Combine the graham cracker crumbs and the powdered sugar together in a small bowl. In a small pot on the stove, melt the butter completely. Add the melted butter to the crumbs and the sugar and mix thoroughly. Using a small scooper, put one scoop of the crust into each mason jar and pat down with your fingers. Bake the jars in a 350˚ oven for 12 minutes. Whip up the heavy whipping cream until stiff peaks form. In a separate bowl, mix together the cream cheese, powdered sugar, vanilla extract, and lemon zest until there are no more lumps. Fold the whipping cream into the cream cheese mixture until fully combined....