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No Bake Biscoff Cheesecake

No Bake Biscoff Cheesecake

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Ingredients
  

For the Crust:

  • 2 cups crushed Biscoff cookies 250 g
  • 7 tbsp unsalted butter, melted 100 g

For the Filling:

  • 16 oz cream cheese, softened 500 g
  • ½ cup granulated sugar 100 g
  • ¾ cup Biscoff spread 200 g
  • 1 tsp vanilla extract 5 ml
  • ¾ cup cold heavy cream 200 ml
  • ⅔ cup dark chocolate chips, melted 100 g (optional but so good!)

For the Topping:

  • ⅓ cup heavy cream 100 ml
  • 3 tbsp Biscoff spread 50 g
  • Crushed Biscoff cookies & chocolate shavings for garnish

Instructions
 

  • Grab your crushed Biscoff cookies and stir in that lovely melted butter. Press the mixture into the bottom of a 9-inch springform pan. Use the back of a spoon to smooth it down. Pop it into the fridge while you whip up the filling.
  • In a big bowl, beat the cream cheese and sugar together until it’s smooth and fluffy. Add in the Biscoff spread and vanilla, and mix again until it looks like pure cookie butter heaven.
  • In a separate bowl, whip the cold heavy cream until soft peaks form. Gently fold it into the cream cheese mixture, don’t overmix! If you’re going for that chocolate twist, now’s the time to fold in the melted chocolate chips. Mmmm!
  • Spoon half the filling over your crust, then, if you want extra crunch, sprinkle on some crushed Biscoff cookies. Add the rest of the filling, smooth the top, and refrigerate for at least 6 hours (overnight is even better for the best texture!).
  • Heat the cream and Biscoff spread together (microwave or stovetop is fine!) until it’s smooth and pourable. Let it cool just a bit so it’s not piping hot, then pour it over the chilled cheesecake.
  • Sprinkle crushed cookies and chocolate shavings all over the top for that fancy bakery look. Slice it up and serve chilled! Each bite is creamy, crunchy, chocolatey, and oh-so-satisfying.