No-Bake Cheesecake

Name: No-Bake Cheesecake
Total time: 360 min
Cuisine: American
Ingredients: 1 pack Biscoff cookies; 0.25 cup melted unsalted butter; 3 blocks cream cheese; 1.5 cups powdered sugar; 1 tablespoon vanilla; 2 cups heavy whipping cream

Serves 1

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No-Bake Cheesecake

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Serves 1

Directions

1Crush an entire pack of Biscoff cookies in a food processor until finely ground.
2Pour 1/4 cup of melted unsalted butter over the crushed cookies.
3Mix the crushed cookies and butter until crumbly.
4Add the cookie mixture to a 9-inch springform pan.
5Press the crust mixture down evenly into the pan.
6Set the pan in the freezer.
7In a large mixing bowl, combine three blocks of cream cheese.
8Beat the cream cheese until smooth and creamy.
9Add 1 1/2 cups of powdered sugar and 1 tablespoon of vanilla to the cream cheese mixture.
10Beat until well combined and smooth.
11Whip two cups of heavy whipping cream until soft peaks form (this step was done off-camera).
12Fold the whipped cream into the cheesecake mixture.
13Mix just until combined.
14Pour the cheesecake mixture over the Biscoff crust in the springform pan.
15Smooth out the top of the cheesecake.
16Cover the springform pan and refrigerate for 6 to 8 hours (or freeze).
17Prepare whipped cream using heavy cream and powdered sugar.
18Decorate the top of the chilled cheesecake with whipped cream using a piping bag.
19Serve and enjoy.

Ingredients

1 pack Biscoff cookies
0.25 cup melted unsalted butter
3 blocks cream cheese
1.5 cups powdered sugar
1 tablespoon vanilla
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.

No-Bake Cheesecake

Serves 1

instagram.com

No-Bake Cheesecake

instagram.com

Serves 1

Directions

1Crush an entire pack of Biscoff cookies in a food processor until finely ground.
2Pour 1/4 cup of melted unsalted butter over the crushed cookies.
3Mix the crushed cookies and butter until crumbly.
4Add the cookie mixture to a 9-inch springform pan.
5Press the crust mixture down evenly into the pan.
6Set the pan in the freezer.
7In a large mixing bowl, combine three blocks of cream cheese.
8Beat the cream cheese until smooth and creamy.
9Add 1 1/2 cups of powdered sugar and 1 tablespoon of vanilla to the cream cheese mixture.
10Beat until well combined and smooth.
11Whip two cups of heavy whipping cream until soft peaks form (this step was done off-camera).
12Fold the whipped cream into the cheesecake mixture.
13Mix just until combined.
14Pour the cheesecake mixture over the Biscoff crust in the springform pan.
15Smooth out the top of the cheesecake.
16Cover the springform pan and refrigerate for 6 to 8 hours (or freeze).
17Prepare whipped cream using heavy cream and powdered sugar.
18Decorate the top of the chilled cheesecake with whipped cream using a piping bag.
19Serve and enjoy.

Ingredients

1 pack Biscoff cookies
0.25 cup melted unsalted butter
3 blocks cream cheese
1.5 cups powdered sugar
1 tablespoon vanilla
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.