No Bake Biscoff Cheesecake Recipe 👀🤤

Ingredients

• 2.5 cups Heavy Whipping Cream (chilled)
• 0.5 cup Icing Sugar (sifted before use)
• 1 tsp Vanilla Extract (pure vanilla)
• 0.5 cup Biscoff Spread (Lotus Biscoff cookie butter)
• 9 oz Cream Cheese (softened to room temperature)
• 2 cups Biscoff Cookies (crushed; used for crust and layers)

Instructions

1. Crush Biscoff Cookies

   Place the Biscoff cookies in a zip‑lock bag and crush them with a rolling pin until fine crumbs form.

   Time: PT5M

2. Form Crust

   Press half of the crushed cookies firmly into the bottom of an 8‑inch springform pan to create an even crust.

   Time: PT3M

3. Soften Biscoff Spread

   Place the Biscoff spread in a heat‑proof bowl over a pot of simmering water (double boiler) and stir for 2‑3 minutes until fluid.

   Time: PT5M

   Temperature: ~70°C

4. Whip Cream Mixture

   In the mixing bowl, combine the chilled whipping cream, sifted icing sugar, vanilla extract, and the softened Biscoff spread. Start mixing on low speed, then increase to high and whip until stiff peaks form.

   Time: PT8M

5. Incorporate Cream Cheese

   Add the softened cream cheese to the whipped mixture and fold gently with a spatula until fully incorporated and smooth.

   Time: PT4M

6. First Cream Layer

   Spread a thin layer of the cream mixture over the cookie crust.

   Time: PT2M

7. Second Cookie Layer

   Sprinkle the remaining half of the crushed Biscoff cookies over the cream layer and press lightly.

   Time: PT2M

8. Second Cream Layer

   Spread the rest of the cream mixture evenly over the second cookie layer.

   Time: PT3M

9. Top with Remaining Cookies

   Finish by sprinkling the final handful of crushed Biscoff cookies on top for extra crunch.

   Time: PT2M

10. Chill to Set

    Cover the pan with plastic wrap and refrigerate for at least 3‑4 hours, preferably overnight, until firm.

    Time: PT4H

Nutrition Facts

Calories

350

Protein

5 g

Carbohydrates

30 g

Fat

22 g

Fiber

1 g