I’ve said it before, and I’ll say it again – there is no better cookie in the world than the one we’re using today, so without further ado – let’s make Lotus Cookie & Cannabis Cheesecake.
Made with simple ingredients, and guess what? You don’t have to bake it. Surprise!
This is another favourite of mine – because it requires zero baking – just some chill time and that’s pretty much it.
So are you ready to bake, and get baked?
Tell Me More About This Weed Edible Recipe
You’ll need a springform tin or pan and a fridge with space – as long as you have that, you’re halfway there.
Next up is cannabis butter. Don’t have any on hand? That’s okay, you can check out our recipe below.
Made with Lotus cookies, otherwise known as Biscoff or Speculoos cookies, you’ll love the warm spice combination mixed with cream cheese to form this gorgeous weed edible.
How Do I Make Cannabutter?
Easy! Follow out step-by-step instructions below, and don’t skip the decarboxylation step!
A recipe on how to make cannabis butter at home. After many cannabutter recipes, we find that this is by far the best way to infuse weed with butter.
Decarboxylate your weed by spreading your cannabis evenly on an oven tray And coat with aluminum foil.
Place in the oven on 240F/115C for 25 till 45 minutes, and then let it cool.
Grind your dry cannabis or chop it till fine.
Place the cannabis in a strong mason jar, add butter and (1 tsp of sunflower lecithin)(optional)
Place your closed jar in cold water and let it come to a boil, Boil for 2 to 3 hours.
Strain your butter through a cheesecloth.
Cool down
Now you can use the Cannabis Butter (Cannabutter)
Video
Notes
If using a mason jar, be sure to start with cold water. Furthermore, it is imperative to let the water cool gradually so that your glass will not shatter.The video guide might be slightly different than the blog recipe. The blog recipe is the most updated and accurate.
Line the base and sides of a spring form tin with baking paper. Break up the cookies and blitz briefly in a food processor to bread into crumbs. Alternatively you can put them into a plastic bag, cover with a tea towel and gentle hit with a rolling pin.Melt the cannabutter by cubing, adding to a microwave proof bowl and microwave for a minute or two.
Pour the melted cannabutter into the biscuits crumbs and mix until it resembles fine bread crumbs.Pour into lined spring form tin and press down at the bottom to form the base.Chill in fridge for at least one hour.
Beat the room temperature cream cheese with the lemon juice. Put the Lotus cookie cheesecake filling into a microwave proof bowl and melt in the microwave for about thirty seconds to one minuit until smooth and pourable. Add the melted spread to the cream cheese and vanilla and beat until combined.
In a seperate bowl whip at the cream until soft peaks form. Add the cream to the cream cheese mix and fold until smooth and combined.Pour over the chilled base and smooth down with an offset spatula. Chill in the fridge for at least four hours, preferable over night.
Remove the cheesecake from the pan and smooth the sides if you like with a knife or spatula.Melt the Lotus butter spread for the topping in a microwave proof bowl for about thirty seconds to one minut until its very smooth and pourable. Pour the spread onto the top of the cheesecake and quickly spread out with a spatula before the spread sets.You can crumble a few more Lotus cookies on top and enjoy!
And if you love how-to-videos, our YouTube channel has everything you need.
Share our post and comment below! We’d love to hear from you.
As always, happy canna-cooking and enjoy baking to get baked!
Steph Van De Ven
I am a prof writer/blogger & love my daily dose. I'm Canadian-Dutch, a horse owner, and love exploring new CBD & THC recipes, trends & products to share with you! #Cannadish
