No Bake Biscoff Cheesecake (Print-Friendly Format)

Creamy Biscoff cheesecake layered with a crunchy cookie crust and finished with a cookie butter drizzle.

# Required Ingredients:

→ Biscoff Cookie Crust

01 - 370g Biscoff cookie crumbs
02 - 50g packed brown sugar
03 - 175g unsalted butter, melted and cooled

→ Cheesecake Filling

04 - 450g cream cheese, at room temperature
05 - 97g powdered sugar
06 - 250g Biscoff creamy cookie butter
07 - 1 teaspoon pure vanilla extract
08 - 360ml heavy whipping cream, cold

→ Topping

09 - 125g Biscoff creamy cookie butter
10 - Crushed Biscoff cookies

# How to Make It:

01 - Line the bottom of a 23cm springform pan with parchment paper and set aside.
02 - Combine Biscoff cookie crumbs, brown sugar, and melted butter in a medium bowl until evenly moistened.
03 - Press two-thirds of the crumb mixture firmly into the bottom and 75% up the sides of the pan using the base of a glass. Refrigerate the pan and reserve the remaining third of the crumb mixture at room temperature.
04 - In a large bowl, beat cream cheese and powdered sugar with an electric mixer on low speed until sugar dissolves, then increase to medium-high and whip until smooth.
05 - Add Biscoff cookie butter and vanilla extract. Mix until fully combined, scraping down sides as needed.
06 - With mixer on low speed, slowly drizzle in cold heavy cream, pausing after each half-cup to ensure even incorporation. Scrape the bowl as necessary.
07 - Increase mixer speed to high and beat until the mixture thickens and holds its shape, about 2 to 3 minutes. Avoid over-whipping to prevent graininess.
08 - Spread half the filling over the chilled crust in an even layer. Sprinkle reserved cookie crumb mixture evenly over the filling. Spread remaining filling gently over the crumb layer.
09 - Cover and refrigerate for a minimum of 6 hours or overnight to fully set.
10 - Melt Biscoff cookie butter in the microwave or on the stove until smooth and pourable.
11 - Release the cake from the springform pan and transfer to a serving plate. Pour melted Biscoff cookie butter evenly over the top and garnish with crushed Biscoff cookies. Slice and serve.

# Additional Information:

01 - Keep the heavy cream refrigerated until just before whipping for optimal texture and structure.
02 - Do not over-whip the filling to avoid a grainy consistency.

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