No Bake Biscoff Cheesecake {5 Ingredients}

🧂 Ingredients

• 53 Biscoff Cookies

  or ½ Pack Biscoff cookie crumbs
• 3 oz Unsalted butter

  melted
• 2 ½ cups Cream Cheese

  softened
• 3 tablespoon Powdered Sugar
• 1 ¼ cup Heavy Whipping Cream

Instructions

• 1 Crush 53 Biscoff Cookies (with a food processor or using a plastic bag and
  rolling pin) or use Biscoff cookie crumbs.
• 2 Add 7.9 oz of the cookie crumbs to a mixing bowl and the melted 3 oz Unsalted
  butter. Mix well.
• 3 Keep 4 oz Biscoff crumbs for the cream cheese filling.
• 4 Cover the spring form cake pan with parchment paper, then tightly pack the
  crushed Biscoff cookies and butter mixture, covering everything evenly.
• 5 Leave the Biscoff cookie crust in the refrigerator until the cream cheese
  filling is ready.
• 6 With the kitchen machine, whip 1 ¼ cup Heavy Whipping Cream, till soft peaks
  form.
• 7 Take another (large) bowl and beat 2 ½ cups Cream Cheese well till it softens.
• 8 Add 3 tablespoon Powdered Sugar, and beat it for another 2 minutes.
• 9 Fold 4 oz Biscoff cookie crumbs into the cream cheese mixture.
• 10 Next, fold in the whipped cream.
• 11 Cover the Biscoff crust with the Biscoff cream cheese filling, and even out the
  top using a spatula.
• 12 Sprinkle the 2.5 oz Biscoff cookie crumbs over the cake to cover it.
• 13 Keep the cake in the freezer for at least 3 hours so the cheesecake can firm up
  well, then release the sides of the pan.
• 14 After thawing, serve ice cold but not frozen.

Nutrition Info