Easy no-bake lotus cheesecake: how to make it creamy and delicious

INGREDIENTS
For the base:
250g of lotus biscuits
90g (1/2 cup) of butter (melted)

For the cream:
250ml (1 cup) of heavy cream
360g (1 1/2 cups) of cream cheese
260g of lotus cream
50g (1/2 cup) of powdered sugar

For top part:
150g of lotus cream

METHOD
1. Add the lotus biscuits to the food processor and mix until crumbly. Add the butter (melted) and continue mixing until combined.
2. Pour the biscuit base into the cake mold (20cm - mold size) and press it well with the help of the spoon to cover the bottom. Transfer to the fridge for 1 hour.
3. In a bowl add the heavy cream and mix with the electric mixer until thickened.
4. In another bowl add the cream cheese, lotus cream, and powdered sugar and mix with the electric mixer to combine. Add the gradually whipped cream to the mixture and mix it with a spatula to combine.
5. After time has elapsed remove the cake base from the fridge and pour the cream over it. Level it with a spatula and transfer it to the fridge for at least 4 hours.
6. After time has elapsed pour the lotus cream on top and transfer again to the fridge for 15 minutes.
7. Decorate the cake with the lotus biscuits and the rest of the cookie base. Cut on slices and serve.
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