Our lotus biscoff cookie butter and cheese gelatin has it all. It is THE dessert of the summer for two reasons. The first is that it’s made of lotus biscoff cookies, and who doesn’t like lotus biscoff cookies? The second is that it’s a cold dessert that doesn’t need an oven. Besides, this makes it a very fresh dessert.

And if to all this we add that it is a jelly (which is a light dessert), then it is a spectacular dessert.

Most of all, we know that our followers are going to love this recipe, because it combines all the things we know you like. It’s easy, it’s a flavor we all love, it’s super quick to make, and it also makes you look great with others. So now you know, with this recipe you have no excuse not to make a delicious dessert during these months.

This jelly has two layers, one of them is a cream cheese jelly, and the other is a layer of lotus biscoff jelly (as the name says). At the end, we put on top a little bit of softened (or melted) lotus biscoff cream by heating it in the microwave. It is important to note that to make this recipe, it is best to use the soft lotus biscoff cream, not the crunchy one.

The combination of the flavor of the lotus crackers with the cream cheese is delicious! If you haven’t tried it, you have to. There is no way this combination can go wrong, we guarantee it!

In this case, with this recipe, both jellies are milk-based, or cream-based, so both jellies have a very creamy and milky texture. Very unctuous, is the right word.

If you like this recipe, you have to check out our lotus cookie carlota, it is one of our most popular recipes, and I’m sure you will like it a lot.

Lotus biscoff cookie butter and cheese gelatin

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Prep Time 30 minutes mins

Refrigeration time: 6 hours hrs 30 minutes mins

Total Time 7 hours hrs

Servings: 12

Course: Dessert, Snack

Cuisine: American

Ingredients

Ingredients

  

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For the cheese gelatin:

• 3 packets (21 gr) unflavored gelatin, powder
• 1/3 C (80 ml) cold water
• 1 bar (180) cream cheese, at room temperature
• 1/2 can (190 gr) condensed milk
• 1 C (225 gr) half and half cream or whipping cream
• 1/2 C (120 ml) whole milk

For the lotus biscoff cookie butter gelatin:

• 3 packets (21 gr) unflavored gelatin, powder
• 3/4 C (180 ml) cold water
• 1 C (250 gr) Lotus biscoff cookie butter
• 1 can (360 ml) evaporated milk
• 1 can (225 gr) half and half cream or whipping cream

For decorating:

• Lotus biscoff cookie butter melted in the microwave (optional)

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