No bake Biscoff cheesecake recipe シ゚

Ingredients

• 300 g Biscoff Cookies (crushed fine; can substitute ginger‑snap or speculoos cookies)
• 60 g Unsalted Butter (melted)
• 480 ml Heavy Cream (cold, for whipping)
• 452 g Cream Cheese (softened, at room temperature; two 8‑oz packages)
• 40 g Powdered Sugar (sifted)
• 180 ml Water (room temperature)
• 5 g Butter Oil (for greasing) (lightly coat springform pan)
• 15 g Additional Crushed Biscoff Cookies (for garnish on top)

Instructions

1. Crush the Cookies

   Place the Biscoff (or ginger‑snap) cookies in a food processor and pulse until they become fine crumbs. If you don’t have a processor, put the cookies in a zip‑lock bag and crush with a rolling pin.

   Time: PT2M

2. Combine Crumbs with Butter

   Transfer the crumbs to a mixing bowl, add the melted butter, and stir until the mixture resembles wet sand.

   Time: PT3M

3. Press the Crust into the Pan

   Lightly grease the bottom of a 9‑inch springform pan with butter oil. Evenly spread the crumb‑butter mixture in the pan and press firmly with the back of a spoon or the bottom of a glass to create an even layer.

   Time: PT5M

4. Chill the Crust

   Place the pan in the refrigerator for 15 minutes to set the crust.

   Time: PT0M

5. Whip the Heavy Cream

   In a clean bowl, pour the cold heavy cream and whip with a hand mixer until stiff peaks form.

   Time: PT5M

6. Blend Cream Cheese Mixture

   In another bowl, beat the softened cream cheese, powdered sugar, and water together until smooth and free of lumps.

   Time: PT3M

7. Fold Whipped Cream into Cream Cheese

   Gently fold the whipped cream into the cream cheese mixture until fully incorporated, creating a light, airy filling.

   Time: PT2M

8. Pipe the Filling onto the Crust

   Transfer the filling to a pipe bag (or a zip‑lock bag with a corner cut off). Remove any air bubbles, then pipe the filling evenly over the chilled crust. Smooth the top with a spatula.

   Time: PT2M

9. First Chill

   Refrigerate the cheesecake for 2–3 hours until the filling firms up.

   Time: PT0M

10. Add Cookie Crumble Topping

    Sprinkle the additional crushed Biscoff cookies over the set filling for texture and visual appeal.

    Time: PT1M

11. Final Chill

    Return the cheesecake to the refrigerator for another 2 hours to fully set.

    Time: PT0M

12. Release and Serve

    Run a thin knife around the edge, release the springform latch, and gently lift the pan away. Clean any crumbs from the rim, slice with a warm knife, and serve.

    Time: PT2M

Nutrition Facts

Calories

350

Protein

5 g

Carbohydrates

30 g

Fat

22 g

Fiber

1 g