No-Bake Cheesecake

Ingredients

• 32 oz Cream Cheese (softened to room temperature, cut into cubes)
• 14 oz Sweetened Condensed Milk (full 14‑oz can, pourable)
• 2 cup Heavy Cream (1 cup for filling, 1 cup for whipped topping)
• 2 tsp Vanilla Bean Gel (divided between filling and whipped cream)
• 2 tbsp Powdered Sugar (for sweetening whipped cream)
• 200 g Biscoff Cookies (crushed fine, about 2 cups)
• 4 tbsp Unsalted Butter (melted)
• 120 g Biscoff Spread (about ½ cup, melted)

Instructions

1. Soften Cream Cheese

   Cut the cream cheese into cubes and let it sit at room temperature for about 10 minutes until soft.

   Time: PT10M

2. Blend Filling

   In a mixing bowl, combine the softened cream cheese, sweetened condensed milk, 1 tsp vanilla bean gel, and 1 cup heavy cream. Beat with a hand mixer on medium speed until the mixture is completely smooth and thick.

   Time: PT5M

3. Crush Biscoff Cookies

   Place Biscoff cookies in a food processor and pulse until they become fine crumbs. If you don’t have a processor, put them in a zip‑top bag and crush with a rolling pin.

   Time: PT5M

4. Combine Butter with Crumbs

   Melt the unsalted butter in the microwave (about 30 seconds). Pour the melted butter over the cookie crumbs and stir until evenly coated.

   Time: PT3M

5. Press Crust into Pan

   Transfer the crumb mixture into the bottom of an 8‑inch springform pan. Using the back of a spoon or the bottom of a glass, press the crumbs firmly and evenly to form a flat crust.

   Time: PT2M

6. Bake Crust

   Place the pan on a baking sheet and bake in a pre‑heated oven at 350°F for 3‑4 minutes until the crust just sets.

   Time: PT4M

   Temperature: 350°F

7. Cool and Freeze Crust

   Remove the pan from the oven, let the crust cool for about 5 minutes, then place it in the freezer while you finish the filling.

   Time: PT5M

8. Melt Biscoff Spread

   Put the Biscoff spread in a microwave‑safe bowl and heat for 30 seconds, stirring halfway through, until smooth.

   Time: PT1M

9. First Layer of Cream Cheese Filling

   Remove the crust from the freezer. Spoon half of the cream cheese filling onto the crust and spread evenly, reaching the edges.

   Time: PT2M

10. Add Biscoff Swirl Layer

    Drizzle the melted Biscoff spread over the first filling layer. Use a knife or skewer to create gentle swirls.

    Time: PT2M

11. Top with Remaining Filling

    Spread the remaining cream cheese mixture over the Biscoff layer, smoothing the top.

    Time: PT2M

12. Freeze Cheesecake

    Cover the pan with plastic wrap and place it in the freezer for at least 4 hours (or overnight) until fully set.

    Time: PT4H

13. Whip Topping Cream

    In a clean bowl, combine 1 cup heavy cream, 1 tsp vanilla bean gel, and powdered sugar. Whip with the hand mixer on high until stiff peaks form.

    Time: PT5M

14. Garnish and Serve

    Transfer the cheesecake to a serving plate, pipe or dollop whipped cream on top, and sprinkle with extra Biscoff crumbs. Slice with a warm knife for clean cuts.

    Time: PT2M

Nutrition Facts

Calories

350

Protein

5 g

Carbohydrates

30 g

Fat

22 g

Fiber

1 g