Trying the VIRAL No Bake Biscoff Cheesecake Recipe

Ingredients

• 1 cup Speculoos Cookie Butter (softened in microwave, pourable)
• 200 g Biscoff Cookies (roughly 15‑20 cookies, divided for base and topping)
• 1 No‑Bake Cheesecake Container (8‑oz springform or similar container)
• 2 tbsp Optional: Whipped Cream (for garnish, optional)

Instructions

1. Gather Ingredients and Equipment

   Measure out 1 cup of speculoos cookie butter, 200 g of Biscoff cookies, and have the no‑bake cheesecake container ready.

   Time: PT2M

2. Soften Cookie Butter

   Place the cookie butter in a microwave‑safe bowl and heat on high for 30 seconds. Stir until smooth and pourable.

   Time: PT30S

3. Crush Biscoff Cookies

   Put the Biscoff cookies in a zip‑bag, seal, and crush with a rolling pin or heavy pan until coarse crumbs form.

   Time: PT2M

4. Create the Cookie Base

   Press half of the crushed cookies firmly into the bottom of the cheesecake container to form an even layer.

   Time: PT1M

5. Add the Cookie Butter Layer

   Pour the softened cookie butter over the cookie base, spreading it with a spatula to cover the surface completely.

   Time: PT1M

6. Top with Remaining Crumbs

   Sprinkle the reserved crushed Biscoff cookies over the butter layer for texture and visual appeal.

   Time: PT1M

7. Chill to Set

   Cover the container and refrigerate for at least 2 hours, or until the butter layer is firm.

   Time: PT2H

8. Serve

   Remove the cheesecake from the container, slice, and optionally garnish with a dollop of whipped cream.

   Time: PT2M

Nutrition Facts

Calories

625

Protein

5 g

Carbohydrates

70 g

Fat

35 g

Fiber

2 g