No-Bake Creamy Biscoff Cheesecake Crust

Ingredients

• 3 packs (375g) biscoff cookies, finely crushed
• 3/4 cup (170g) salted butter
• 2 tablespoons (25g) brown sugar
• 1 pinch salt
• 24 oz (680g) cream cheese, room temperature (for the filling)
• 1 cup (120g) powdered sugar (for the filling)
• 1/2 cup (120g) biscoff spread (for the filling)
• 1 1/2 cups (360g) heavy whipping cream, cold (for the filling)
• 1 teaspoon vanilla extract (for the filling)
• 1 pinch salt top layer 1/2– (for the filling)
• 3/4 cup (120– (for the filling)
• 180g) biscoff spread (for the filling)

Instructions

1. Melted instructions blend the biscoff cookies ( i used a food processor, if you don’t you might not need as much butter because it makes it super fine ) mix the crushed biscoff cookies, brown sugar, salt, and melted butter until it looks like wet sand
2. It should clump when pressed in your hand
3. Press firmly into a 9-inch pan, going slightly up the sides
4. Refrigerate at least 30 minutes to firm up
5. In a large bowl, beat the cream cheese until completely smooth and fluffy
6. Add vanilla, biscoff, salt & half of the powdered sugar and beat again until silky
7. In a separate bowl, whip the cold heavy cream and the other half of the powdered sugar to stiff peaks
8. Gently fold it into the cream cheese mixture in batches until smooth and airy
9. Do not overmix or it will deflate
10. Spread the cheesecake filling over the chilled crust and smooth it evenly
11. Refrigerate at least 6 hours, preferably overnight, until fully set
12. Before serving, warm the remaining biscoff spread and pour over the top, smoothing it gently to the edges
13. Chill 20–30 minutes to slightly set before slicing
14. #biscoff #cheesecake #nobakecheesecake #recipe #baking