Part 4/8:
- 1 teaspoon vanilla extract
Preparation:
Crush the Lotus cookies and mix with melted butter until uniform. Distribute evenly into 9 cupcake paper molds, pressing firmly to form the base. Refrigerate briefly.
In a bowl, combine cream cheese with Lotus biscuit spread or Nutella, mixing well until smooth. Whip the heavy cream to stiff peaks, then fold into the cheese mixture gently to keep it airy.
Fill each crust with the filling, smoothing the surface. Chill in the freezer for 30 minutes, then add a small amount of Lotus biscuit spread or Nutella on top. Freeze again to set.
Serve these miniature Lotus cheesecakes chilled and enjoy their caramelized, crunchy layers topped with creamy filling—a real crowd-pleaser.