Lotus Biscuit Cheesecake (Wife Approved)
A quick, protein‑rich no‑bake cheesecake that combines creamy 0% yogurt with the caramel‑like crunch of Lotus biscuits. It’s perfect for a late‑night treat or a post‑workout snack that satisfies the sweet tooth without the sugar crash.
Maker: Tom Senior
From: Instagram(view original)
Rate this recipe
Save this recipe to your cookbook
Saving public recipes is free. Keep the source, add notes, and find it again without searching the feed.
Watch the recipe video
Video plays from the original creator's platform. View the original video
Prep Time
Cook Time
Servings
One recipe link, ready for anywhere
Use it in Instagram, TikTok, YouTube, email, or a creator bio. It always opens this recipe and keeps the original source attached.
Publishing this recipe elsewhere? Add a visible credit link back to this page.
Publisher & backlink kit+
Give publishers a useful, properly credited asset. Backlinks only happen when another site chooses to publish and credit it.
Download the card, upload it to Google Lens, then use the outreach message for relevant uncredited copies. Contact only sites that actually reuse the asset.
About this saved recipe
Source-aware card
ReelsMeals turns instagram.com into a kitchen-friendly checklist while keeping the original source attached.
Cooking context
10 min estimated total time for 1 servings.
Explore related saves
Ingredients
- 16 oz yogurt, 0% total fat
- 6.5 Lotus biscuits
Instructions
- 1Gather all ingredients and equipment: a mixing bowl, a spatula, a measuring cup, and a serving bowl or individual jars.
- 2Place the Lotus biscuits on a cutting board and crush them into fine crumbs using a rolling pin or food processor; set aside about 1/4 cup of larger pieces for topping.
- 3Measure 450 g of 0% fat yogurt into a separate bowl.
- 4Add the crushed Lotus biscuit crumbs to the yogurt and fold gently with a spatula until the mixture is evenly combined and the biscuits are fully incorporated.
- 5Taste the mixture; if you prefer a sweeter note, add a natural sweetener of your choice (e.g., a drizzle of honey or a splash of maple syrup) and stir briefly.
- 6Spoon the cheesecake mixture into a serving bowl or individual jars, smoothing the top with the back of a spoon.
- 7Sprinkle the reserved larger Lotus biscuit pieces over the surface for a decorative crunch.
- 8Cover the container(s) with plastic wrap or a lid and refrigerate for 2–3 hours, allowing the flavors to meld and the texture to set.
- 9After chilling, optionally garnish with a light dusting of cocoa powder or a few fresh berries for color, then serve cold.
Made this recipe?
Tap a star to rate it — ratings help other cooks decide what to make next.
Rate this recipe
This recipe card was structured automatically from the original source. Always check the source for allergens or details the extraction may have missed.
Frequently asked questions
- How many servings does this Lotus Biscuit Cheesecake (Wife Approved) recipe make?
- This recipe makes 1 serving as written; ingredient quantities on this page can be scaled.
- Where does this Lotus Biscuit Cheesecake (Wife Approved) recipe come from?
- It was shared by Tom Senior on instagram.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.