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Dairy
Easy
8 Hours
Diets 
Who wants a piece of this cheesecake for Shavuot? We know we do! The best part is that it’s no-bake, so no need to worry about your cheesecake cracking on top or separating from the pan!
1 and 1/2 cups Lotus cookie crumbs
4 tablespoons melted butter
2 tablespoons sugar
3 (8-ounce) bars cream cheese
1 cup white chocolate chips or finely chopped white chocolate, melted
1 and 1/4 cups Gefen Confectioners’ Sugar
2 teaspoons vanilla bean paste (or extract)
1 cup whipping cream or heavy cream
1 and 1/2 teaspoons gelatin granules
2 tablespoons water
1 cup Biscoff cookie butter
1/2 cup Lotus cookie crumbs
1/3 cup icing sugar, such as Gefen Confectioners’ Sugar
1 teaspoon Gefen Vanilla
pinch of salt
1 jar Biscoff cookie butter
whipped cream
lotus cookies
lotus cookie crumbs
Mix all cookie crumble ingredients together in a bowl until combined.
Lay out a large piece of Gefen Parchment Paper and place the batter on the right side.
Fold left side of parchment paper over and use a rolling pin to spread batter into a rectangle that’s about 1/4 inch thick.
Place in freezer to set. Once hardened, crumble into chunks, and leave in fridge or freezer until ready to use.
Mix gelatin powder with water and let sit for two minutes.
Then, microwave for 15 seconds. You want the mixture to be warm so the granules ‘melt’ but do not boil. Set aside.
Mix crumbs with melted butter and sugar and press into a nine-inch springform pan. (If you want a more solid base, bake for 10 minutes at 350 degrees Fahrenheit and let cool).
With the whisk attachment on your mixer, beat cream cheese until smooth.
Lower speed and gradually add confectioners’ sugar. Use a spatula to scrape the bowl and beat again.
Add in vanilla and melted white chocolate. Scrape the bowl again to make sure the bottom and sides are smooth.
Add in heavy/whipping cream and bring mixer to high speed. Beat for three to four minutes until thick and fluffy.
Add in gelatin mixture and mix just enough to combine. Add in cookie butter crumbles and fold in.
Spread evenly over crust. Let set in the fridge.
Warm cookie butter in microwave to make it pourable but not hot. Spread evenly over cheesecake batter.
Garnish with whipped cream, lotus cookies, and lotus cookie crumbs.
Let set in fridge overnight before unmolding.
To unmold, use a sharp knife along the rim before releasing the springform pan. Carefully transfer to a serving plate.
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