No-Bake Biscoff Cheesecake
Exquisitely creamy no-bake cheesecake infused with the caramelized sweetness of Biscoff cookie butter, nestled in a Biscoff cookie crust, and topped with even more creamy Biscoff cookie butter!
Ingredients
Biscoff Cookie Crust:
- 2 ½ cups crushed Biscoff cookies (about 34 Biscoff cookies)
- 3 Tablespoons brown sugar
- 4 Tablespoons butter, melted
Biscoff Filling:
- 1 cup heavy cream
- 24 ounces cream cheese, softened to room temperature
- 1 cup Biscoff cookie butter
- ¾ cup powdered sugar
- 1 teaspoon vanilla
- ½ teaspoon salt
For Decorating:
- ⅓ cup Biscoff cookie butter (warmed for 30 seconds in microwave)
- Freshly-whipped cream
- Biscoff Cookies
Instructions
Make the Crust:
- Preaheat the oven to 350ºF.
- Using a fork, toss the cookie crumbs, sugar, and melted butter together in a medium bowl. Press mixture into the bottom and up the sides of a 9-inch springform pan. Bake for 10 minutes. Remove and cool completely.
Make the Filling:
- In the chilled bowl of a stand mixer fitted with the whisk attachment, whip the heavy cream on high until stiff peaks form. Transfer whipped cream to a separate bowl and keep in the refrigerator.
- Switch whisk attachment out for the paddle attachment. Beat the cream cheese on high until smooth and creamy. Add the cookie butter, beating until smooth. Then add the sugar, vanilla and salt, and continue beating until incorporated. Add one cup of the whipped cream, beating until combined. Fold in the rest of the whipped cream until just combined.
- Pour filling into the crust, smoothing the surface with an offset spatula or a butterknife. Cover and refrigerate for at least 8 hours, preferably overnight.
- Use a thin spatula to loosen the sides of the pan. Remove springform pan ring, and loosen the bottom of the cheesecake to slide it onto a serving dish. Pour warmed cookie butter on top of the cheesecake, spreading evenly. Pipe whipped cream along the border of the cheesecake, and decorate with Biscoff cookies. Serve and enjoy!