Serves 1
Directions
- 1Crush 2 packs Biscoff cookies (I mixed mine in a blender).
- 2Mix with 1-2 sticks melted butter (I used 2).
- 3Press into a 13x9 dish.
- 4Mix together 2 blocks cream cheese, 1 container Cool Whip, 1 cup powdered sugar, and a splash of vanilla for the cheesecake layer.
- 5Spread the cheesecake mixture over the crust.
- 6Warm 2 jars cookie butter in the microwave.
- 7Pour the warmed cookie butter over the cheesecake layer.
- 8Refrigerate for 10 minutes to harden the cookie butter layer.
- 9Spread 8 oz Cool Whip on top.
- 10Sprinkle crushed Biscoff cookies on top.
- 11Chill until ready to serve.
Ingredients
- 2 packs Biscoff cookies
- 1 -2 sticks melted butter
- 2 blocks cream cheese
- 1 container Cool Whip
- 1 cup powdered sugar
- 1 splash vanilla
- 2 jars cookie butter
- 8 oz Cool Whip
- crushed Biscoff cookies
Equipment
blender13x9 dishmicrowave
Tips
- Optional: Use Philadelphia no-bake cheesecake filling instead for the cheesecake layer.
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