No-Bake Biscoff Cheesecake

60 mins
Serves 8
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Directions

  1. 1Crush Biscoff cookies in a plastic bag.
  2. 2Crush Biscoff cookies in a plastic bag.
  3. 3Crush Biscoff cookies in a plastic bag.
  4. 4Melt butter.
  5. 5Melt butter.
  6. 6Melt butter.
  7. 7Mix crushed cookies, brown sugar and melted butter in a bowl.
  8. 8Mix crushed cookies, brown sugar and melted butter in a bowl.
  9. 9Mix crushed cookies, brown sugar and melted butter in a bowl.
  10. 10Press the mixture into the bottom of a 9 inch springform pan.
  11. 11Press the mixture into the bottom of a 9 inch springform pan.
  12. 12Press the mixture into the bottom of a 9 inch springform pan.
  13. 13Whip heavy cream until stiff peaks form.
  14. 14Whip heavy cream until stiff peaks form.
  15. 15Whip heavy cream until stiff peaks form.
  16. 16Beat cream cheese and sugar until well incorporated.
  17. 17Beat cream cheese and sugar until well incorporated.
  18. 18Beat cream cheese and sugar until well incorporated.
  19. 19Add powdered sugar, sour cream, lemon juice, and vanilla, mix until smooth.
  20. 20Add powdered sugar, sour cream, lemon juice, and vanilla, mix until smooth.
  21. 21Add powdered sugar, sour cream, lemon juice, and vanilla, mix until smooth.
  22. 22Add Biscoff spread and mix until combined.
  23. 23Add Biscoff spread and mix until combined.
  24. 24Add Biscoff spread and mix until combined.
  25. 25Fold in half of the whipped cream gently.
  26. 26Fold in half of the whipped cream gently.
  27. 27Fold in half of the whipped cream gently.
  28. 28Add the other half of whipped cream and fold gently.
  29. 29Add the other half of whipped cream and fold gently.
  30. 30Add the other half of whipped cream and fold gently.
  31. 31Add half of the mixture to the crust.
  32. 32Add half of the mixture to the crust.
  33. 33Add half of the mixture to the crust.
  34. 34Add a layer of Biscoff spread on top of the mixture.
  35. 35Add a layer of Biscoff spread on top of the mixture.
  36. 36Add a layer of Biscoff spread on top of the mixture.
  37. 37Add the remaining cheesecake mixture on top.
  38. 38Add the remaining cheesecake mixture on top.
  39. 39Add the remaining cheesecake mixture on top.
  40. 40Swirl extra Biscoff spread for design and top with crumbs/cookies.
  41. 41Swirl extra Biscoff spread for design and top with crumbs/cookies.
  42. 42Swirl extra Biscoff spread for design and top with crumbs/cookies.
  43. 43Refrigerate for at least 6-8 hours, preferably overnight.
  44. 44Refrigerate for at least 6-8 hours, preferably overnight.
  45. 45Refrigerate for at least 6-8 hours, preferably overnight.

Ingredients

  • 2 cups crushed Biscoff cookies
  • 2 cups crushed Biscoff cookies
  • 2 cups crushed Biscoff cookies
  • 0.33 cup brown sugar
  • 0.33 cup brown sugar
  • 0.33 cup brown sugar
  • 0.5 cup melted butter
  • 0.5 cup melted butter
  • 0.5 cup melted butter
  • 1.25 cup heavy cream
  • 1.25 cup heavy cream
  • 1.25 cup heavy cream
  • 24 oz softened cream cheese
  • 24 oz softened cream cheese
  • 24 oz softened cream cheese
  • 0.5 cup sugar
  • 0.5 cup sugar
  • 0.5 cup sugar
  • 2 tbsp powdered sugar
  • 2 tbsp powdered sugar
  • 2 tbsp powdered sugar
  • 0.25 cup sour cream
  • 0.25 cup sour cream
  • 0.25 cup sour cream
  • 2 tsp lemon juice
  • 2 tsp lemon juice
  • 2 tsp lemon juice
  • 1.5 tsp vanilla
  • 1.5 tsp vanilla
  • 1.5 tsp vanilla
  • 0.5 cup Biscoff spread
  • 0.5 cup Biscoff spread
  • 0.5 cup Biscoff spread
  • 0.33 cup Biscoff spread
  • 0.33 cup Biscoff spread
  • 0.33 cup Biscoff spread

Equipment

9-inch springform panmixing bowlshand mixerspatulaplastic bagmeasuring cupsknife