No-Bake Biscoff Cheesecake

 No-Bake Biscoff Cheesecake

 Ingredients

 For the Biscoff Crust

• 2½ cups Biscoff cookie crumbs (about 30 cookies)
• 7 tablespoons unsalted butter, melted
• Pinch of salt

 For the Cheesecake Filling

• 16 oz (450 g) cream cheese, softened
• 1 cup Biscoff spread (cookie butter)
• 1 cup heavy whipping cream (cold)
• ¾ cup powdered sugar
• 1 teaspoon vanilla extract

 For the Topping (optional but recommended)

• ½ cup Biscoff spread, melted
• Crushed Biscoff cookies or whole cookies for garnish

 Instructions

1. Prepare the Crust

1. Crush the Biscoff cookies into fine crumbs.
2. Mix with melted butter and a pinch of salt until it resembles wet sand.
3. Press firmly into the bottom of a springform pan (8–9 inch).
4. Chill in the fridge for at least 30 minutes to set.

2. Make the Filling

1. In a large bowl, beat the cream cheese until smooth and creamy.
2. Add Biscoff spread, powdered sugar, and vanilla extract. Mix until fully combined.
3. In a separate bowl, whip the cold heavy cream until stiff peaks form.
4. Gently fold the whipped cream into the Biscoff mixture until smooth and fluffy.

3. Assemble

1. Spread the filling evenly over the chilled crust.
2. Smooth the top with a spatula.
3. Refrigerate for at least 6 hours, preferably overnight.

4. Add Topping

1. Melt the Biscoff spread slightly (microwave for ~20 seconds).
2. Pour over the cheesecake and spread evenly.
3. Garnish with crushed or whole cookies.

Tips

• For clean slices, dip your knife in hot water and wipe between cuts.
• Let it sit at room temperature for 10 minutes before serving for the best texture.