No-Bake Cheesecake

360 mins
Serves 1
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Directions

  1. 1Crush an entire pack of Biscoff cookies in a food processor until finely ground.
  2. 2Crush an entire pack of Biscoff cookies in a food processor until finely ground.
  3. 3Crush an entire pack of Biscoff cookies in a food processor until finely ground.
  4. 4Pour 1/4 cup of melted unsalted butter over the crushed cookies.
  5. 5Pour 1/4 cup of melted unsalted butter over the crushed cookies.
  6. 6Pour 1/4 cup of melted unsalted butter over the crushed cookies.
  7. 7Mix the crushed cookies and butter until crumbly.
  8. 8Mix the crushed cookies and butter until crumbly.
  9. 9Mix the crushed cookies and butter until crumbly.
  10. 10Add the cookie mixture to a 9-inch springform pan.
  11. 11Add the cookie mixture to a 9-inch springform pan.
  12. 12Add the cookie mixture to a 9-inch springform pan.
  13. 13Press the crust mixture down evenly into the pan.
  14. 14Press the crust mixture down evenly into the pan.
  15. 15Press the crust mixture down evenly into the pan.
  16. 16Set the pan in the freezer.
  17. 17Set the pan in the freezer.
  18. 18Set the pan in the freezer.
  19. 19In a large mixing bowl, combine three blocks of cream cheese.
  20. 20In a large mixing bowl, combine three blocks of cream cheese.
  21. 21In a large mixing bowl, combine three blocks of cream cheese.
  22. 22Beat the cream cheese until smooth and creamy.
  23. 23Beat the cream cheese until smooth and creamy.
  24. 24Beat the cream cheese until smooth and creamy.
  25. 25Add 1 1/2 cups of powdered sugar and 1 tablespoon of vanilla to the cream cheese mixture.
  26. 26Add 1 1/2 cups of powdered sugar and 1 tablespoon of vanilla to the cream cheese mixture.
  27. 27Add 1 1/2 cups of powdered sugar and 1 tablespoon of vanilla to the cream cheese mixture.
  28. 28Beat until well combined and smooth.
  29. 29Beat until well combined and smooth.
  30. 30Beat until well combined and smooth.
  31. 31Whip two cups of heavy whipping cream until soft peaks form (this step was done off-camera).
  32. 32Whip two cups of heavy whipping cream until soft peaks form (this step was done off-camera).
  33. 33Whip two cups of heavy whipping cream until soft peaks form (this step was done off-camera).
  34. 34Fold the whipped cream into the cheesecake mixture.
  35. 35Fold the whipped cream into the cheesecake mixture.
  36. 36Fold the whipped cream into the cheesecake mixture.
  37. 37Mix just until combined.
  38. 38Mix just until combined.
  39. 39Mix just until combined.
  40. 40Pour the cheesecake mixture over the Biscoff crust in the springform pan.
  41. 41Pour the cheesecake mixture over the Biscoff crust in the springform pan.
  42. 42Pour the cheesecake mixture over the Biscoff crust in the springform pan.
  43. 43Smooth out the top of the cheesecake.
  44. 44Smooth out the top of the cheesecake.
  45. 45Smooth out the top of the cheesecake.
  46. 46Cover the springform pan and refrigerate for 6 to 8 hours (or freeze).
  47. 47Cover the springform pan and refrigerate for 6 to 8 hours (or freeze).
  48. 48Cover the springform pan and refrigerate for 6 to 8 hours (or freeze).
  49. 49Prepare whipped cream using heavy cream and powdered sugar.
  50. 50Prepare whipped cream using heavy cream and powdered sugar.
  51. 51Prepare whipped cream using heavy cream and powdered sugar.
  52. 52Decorate the top of the chilled cheesecake with whipped cream using a piping bag.
  53. 53Decorate the top of the chilled cheesecake with whipped cream using a piping bag.
  54. 54Decorate the top of the chilled cheesecake with whipped cream using a piping bag.
  55. 55Serve and enjoy.
  56. 56Serve and enjoy.
  57. 57Serve and enjoy.

Ingredients

  • 1 pack Biscoff cookies
  • 1 pack Biscoff cookies
  • 1 pack Biscoff cookies
  • 0.25 cup melted unsalted butter
  • 0.25 cup melted unsalted butter
  • 0.25 cup melted unsalted butter
  • 3 blocks cream cheese
  • 3 blocks cream cheese
  • 3 blocks cream cheese
  • 1.5 cups powdered sugar
  • 1.5 cups powdered sugar
  • 1.5 cups powdered sugar
  • 1 tablespoon vanilla
  • 1 tablespoon vanilla
  • 1 tablespoon vanilla
  • 2 cups heavy whipping cream
  • 2 cups heavy whipping cream
  • 2 cups heavy whipping cream

Equipment

food processorlarge mixing bowlhand mixer9-inch springform panspatulaoffset spatulapiping bagcake stand

Tips

  • You can use graham crackers instead of Biscoff cookies for the crust.
  • The cheesecake can be refrigerated for 6-8 hours or frozen if that works better.
  • The cheesecake can be topped with any desired topping.