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Decadent No-Bake Biscoff Cheesecake with Cookie Butter replaces the word nice with emptypping

Decadent No-Bake Biscoff Cheesecake with Cookie Butter replaces the word nice with emptypping

This no-bake Biscoff cheesecake combines a crisp, buttery Biscoff cookie crust with a smooth, creamy filling, enriched with Biscoff spread for an irresistible cookie butter flavor. replaces the word nice with emptypped with a layer of melted Biscoff spread and crushed biscuits, this cheesecake is a biscuit butter lover's dream come true. Each slice is a perfect blend of textures and rich flavors, making it an indulgent treat for any occasion.

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Why you'll love it: The no-bake aspect of this cheesecake makes it incredibly easy to prepare, without baking. The Biscoff spread in the filling and garnish provides a deep, caramelized flavor that is especially satisfying. The heavy whipped cream incorporated into the filling makes the cheesecake look light and airy, contrasting beautifully with the dense, crispy crust.

Perfect occasion: This cheesecake is perfect for meetings, celebrations or as a luxurious dessert after a family dinner. This is especially great for holidays, birthdays, or any event where you want to impress with minimal effort. It's also a great choice for those summer days when you'd rather not turn on the oven.

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Decorating Tips: For an extra touch of elegance, consider drizzling the top with melted chocolate or topping with whipped cream and extra Biscoff cookies. A pinch of cinnamon or a few dollops of whipped cream around the edges can also enhance its visual appeal.

Ingredients:

For the dough:

  • 2 cups Biscoff biscuits, broken into fine crumbs
  • 1 stick (1/2 cup) unsalted butter, melted

For the filling:

  • 1 cup heavy cream
  • 16 oz cream cheese, room temperature
  • 2 teaspoons of vanilla extract
  • 1 cup icing sugar, sifted
  • ½ cup of biscoff spread

For garnish :

  • ½ cup of biscoff spread
  • 1 Biscoff biscuit, crushed

Instructions:

  1. Prepare the crust:
    • In a food processor or blender, process the Biscoff biscuits until fine crumbs form. Transfer to a bowl, add the melted butter and mix until well combined.
    • Press the mixture into the bottom of a 9-inch springform pan, using the bottom of a measuring cup for an even layer. Freeze for 20 minutes.
  2. Make the filling:
    • In a stand mixer fitted with a whisk attachment or using a hand mixer, whip the heavy cream until stiff peaks form, about 4 to 5 minutes. Put aside.
    • Switch to a paddle attachment and beat the cream cheese until smooth.
    • Add the icing sugar, Biscoff spread and vanilla extract. Beat until well combined, scraping down the sides as needed.
    • Gently fold in the whipped cream until completely incorporated without deflating the mixture.
  3. Assemble the cheesecake:
    • Take the crust out of the freezer. Pour the filling onto the crust, smoothing the top with an offset spatula.
    • Cover with plastic wrap and refrigerate for at least 12 hours to set.
  4. Add the garnish:
    • Before serving, melt the Biscoff spread in the microwave and pour it over the prepared cheesecake. Smooth with a spatula and sprinkle with crushed Biscoff biscuit.
    • Refrigerate for an additional 20 to 30 minutes to set the filling.
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Enjoy this delicious Biscoff Cheesecake, a no-bake dessert that offers a sophisticated twist on traditional cheesecake, sure to please crowds and cookie butter lovers alike!

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