Lotus cheesecake bowls
I am finally back with a new recipe. I took some time off to go on a vacation, so I am slowly trying to get back into my routine with posting. Since I had some Lotus biscoff cookies left in my kitchen, I decided to use those and make this – Lotus cheesecake bowls.
This recipe is very similar to the cheesecake I made months ago, but these are a bit healthier and much easier to make. So it is perfect for those of you who are looking for a hassle-free recipe.
It is equally delicious as the cheesecake and of course, vegan. You don’t need a cake mold for this one, you don’t have to let it sit for a long time, and it’s much easier to decorate. All in all, it’s a fantastic alternative. I highly recommend this one.
In order to get some more info and additional tips and tricks, feel free to keep reading the article.
Some health benefits
While it is super delicious, this may not be the healthiest dessert out there. I did my best to reduce the sugar content, but it is still not all that healthy. However, there are some ingredients in it that you can benefit from (a lot). For example, cashews. It is my favorite nut, so I always make sure to mention the effects it can have on your body.
Many studies show that nut intake has a cholesterol-lowering effect, and there is emerging evidence of beneficial effects on oxidative stress, inflammation, and vascular reactivity. Cashews help lower LDL and increase the carrying capacity for HDL. They are protein rich and can help you lose weight.
Eating cashews can boost your immune system and lower the risk of gallstones. They are also rich in essential minerals, including copper, calcium, magnesium, iron, phosphorus, potassium, and zinc. This also means that they are super beneficial for your skin and hair.
Cashews contain nutrients that most people tend to forget about when they first start a vegan diet, but you really need those for your body to stay healthy, so make sure you incorporate them (and other nuts) in your meal plan (cheesecake or no).
A piece of advice
As I already mentioned, this recipe is super easy to make. But as always, I am going to give you some additional tips in order to make this even easier for you.
The vegan cream cheese that I am using is made by Meggle (just in case you are wondering). Vegan butter is basically margarine. Coconut syrup looks a lot like maple syrup, but it’s a bit thicker, and in my opinion a bit sweeter. If you can’t find this syrup, it is okay to use maple syrup instead. For my Bosnian and Serbian friends who are wondering where to buy Lotus biscoff cookies, I ordered them from the Frutela wonderland store on Instagram.
You do not have to use small bowls for this recipe, some glasses will also do the trick. When you leave the creamy layer in the fridge, it will become thicker, so you can pipe it onto a cute shape. Just transfer the cream into a zip lock bag, twist it, cut off one corner and pipe it in circular motion until you run out of the cream, or you are satisfied with the shape.
I could not do this since my AC is not working and it is super hot in my apartment. So the cream just softened up right away. Make sure to save some cookies for decoration, and if you want you can get creative with it. Add some Lotus biscoff spread on top of it maybe.
These measurements are enough for 2 medium Lotus cheesecake bowls. If you need more than that, make sure to adjust the measurements accordingly.
Lotus cheesecake bowls
- For the first layer:
10 Lotus biscoff cookies
40 g of vegan butter
- For the cream:
100 g of raw cashews
80 g of vegan cream cheese
5 Lotus biscoff cookies + 4 for decoration
40 g of coconut cream
30 ml of coconut (or maple) syrup
- Soak the cashews in water for about 8 hours (or overnight). Then remove the water and set them aside.
- Start off by making the first layer. Melt the vegan butter over low heat and blend the Lotus cookies until there are no large pieces left. Add the melted butter to the ground cookies and mix the two together. Divide this mixture between two small bowls and leave them in the fridge.
- Blend 5 Lotus cookies, add coconut cream, cashews, coconut (or maple) syrup and vegan cream cheese. Blend everything until you get a smooth cream. Leave the cream in the fridge for about an hour.
- Take the small bowls and the cream out of the fridge. Pour or pipe the cream over the bottom layer. Crush two Lotus cookies and sprinkle them on top of the Lotus cheesecake bowls. Put a whole Lotus biscoff cookie in each of the bowls for decoration.
If you liked this recipe, make sure you check out my other recipes like:
Feel free to tell me what you think about this in the comments below, or send me the pictures of your own vegan Lotus cheesecake bowls. If you did something differently, I would also like to hear that, I’d love to see the things you come up with.
P.S. for more recipes like this and a bunch of other stuff, follow me on Instagram, @margo_drobi.
Also, I recently started a Patreon page, where you can subscribe and help me create more/better content. In return, you will get an exclusive piece of content (recipe) each month. My plan is to increase the amount of that content if I gain a few subscribers. If you are interested and you want to find out more, I will leave the link to my Patreon right –here.