Easy No-Bake Biscoff Cheesecake (Printer-Friendly Version)
# What You'll Need:
→ Biscoff Cookie Crust
01 -
3 1/2 cups Biscoff cookie crumbs (370g)
02 -
1/4 cup packed brown sugar (50g)
03 -
12 tablespoons unsalted butter, melted and cooled (175g)
→ Cheesecake Filling
04 -
2 (8 oz) blocks cream cheese, room temperature (450g total)
05 -
3/4 cup powdered sugar (97g)
06 -
1 cup Biscoff creamy cookie butter (250g)
07 -
1 teaspoon vanilla extract
08 -
1 1/2 cups cold heavy whipping cream (360ml)
→ Toppings
09 -
1/2 cup Biscoff creamy cookie butter (125g)
10 -
Crushed Biscoff cookies
# Let's Cook!:
01 -
Line 9-inch springform pan bottom with parchment paper
02 -
Mix cookie crumbs, sugar and butter. Press 2/3 mixture into bottom and sides of pan. Chill
03 -
Beat cream cheese and sugar until smooth. Mix in cookie butter and vanilla. Slowly add cold cream and whip until thick
04 -
Add half filling to crust, sprinkle remaining crust mixture, top with rest of filling
05 -
Cover and refrigerate at least 6 hours or overnight until set
06 -
Pour melted Biscoff butter over top, sprinkle with crushed cookies
# Cook's Notes:
01 -
Keep heavy cream cold until use for best whipping
02 -
Add cream slowly to prevent shocking cream cheese
03 -
Don't overwhip filling or it may become grainy