Lotus Lemon Blueberry Cheesecake Fluff

A creamy, no-bake dessert with Lotus Biscoff crumbs, tangy lemon cheesecake fluff, and juicy blueberries—inspired by your picture.

 Lotus Lemon Blueberry Cheesecake Fluff

Servings: 4–5 jars
Prep Time: 20 minutes
Chill Time: 2–4 hours
Total Time: About 2 hours 20 minutes

This easy no-bake dessert combines a light lemon cheesecake filling with fresh blueberries and a buttery Lotus Biscoff crumb layer. Whipped cream folded into cream cheese creates the fluffy texture typical of no-bake cheesecakes.

 Ingredients

For the Lotus Crumb Layer

• 12–14 Lotus Biscoff biscuits
• 2 tablespoons melted butter

For the Lemon Cheesecake Fluff

• 225 g (8 oz) cream cheese, softened
• ½ cup powdered sugar
• 1 teaspoon vanilla extract
• 1 tablespoon fresh lemon juice
• 1 teaspoon lemon zest
• 1 cup cold heavy whipping cream

For the Blueberry Layer

• 1 to 1½ cups fresh blueberries
• Extra blueberries for topping

 Instructions

1. Make the Lotus crumbs

Crush the Lotus Biscoff biscuits into fine crumbs. Mix with melted butter until the crumbs are evenly coated. Set aside a little for decorating the tops.

2. Prepare the cheesecake mixture

In a large bowl, beat the softened cream cheese until smooth and creamy. Add powdered sugar, vanilla, lemon juice, and lemon zest. Beat until light and well combined.

3. Whip the cream

In a separate cold bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the lemon cream cheese mixture. Do not overmix—this keeps the dessert light and fluffy. This folding technique is commonly used for airy no-bake cheesecake fillings.

4. Assemble the jars

Spoon a layer of Lotus crumbs into the bottom of each jar.

Add a generous layer of lemon cheesecake fluff.

Add fresh blueberries.

Repeat with another layer of cheesecake fluff if desired.

5. Decorate

Top each jar with:

• Fresh blueberries 🫐
• A sprinkle of Lotus crumbs
• Optional lemon zest

6. Chill

Cover and refrigerate for at least 2–4 hours before serving. For a firmer cheesecake-style texture, chilling longer or overnight works well.

 Nut Information

This recipe does not intentionally contain nuts. However, always check the packaging of your Lotus biscuits, cream cheese, and other ingredients for allergen warnings or possible cross-contamination.

Contains: Dairy and gluten/wheat.
May contain: Nuts, depending on the specific brands used.

 Approximate Nutrition

Per serving, based on 5 servings:

• Calories: ~420 kcal
• Carbohydrates: ~38 g
• Protein: ~5 g
• Fat: ~29 g
• Saturated Fat: ~17 g
• Sugar: ~25 g
• Fiber: ~2 g

Nutrition values are approximate and will vary depending on the brands and portion sizes used.

 Q&A

Q: Can I make this dessert ahead of time?
Yes! Make it the night before and keep it refrigerated.

Q: Can I use frozen blueberries?
Yes, but thaw and drain them well first to avoid making the cheesecake filling watery.

Q: Can I use whipped topping instead of heavy cream?
Yes. Use approximately 2 cups of thawed whipped topping and fold it gently into the cream cheese mixture.

Q: How long can I store it?
Keep the jars covered in the refrigerator. For best texture and freshness, enjoy within 3–4 days.

Q: Can I make it without Lotus Biscoff?
Absolutely! Use digestive biscuits, graham crackers, vanilla wafers, or another crunchy cookie.

Q: Can I make it more lemony?
Yes—add extra lemon zest for stronger lemon flavor. Avoid adding too much juice, as excess liquid can loosen the filling.