Biscoff No-Bake Treat (Printable Version)
This smooth no-bake Biscoff dessert pairs creamy cookie butter with a crunchy cookie base for an easy-to-make treat.
# What You’ll Need:
→ Foundation
01 -
80g melted unsalted butter
02 -
200g crushed Biscoff cookies
→ Filling
03 -
400g full-fat cream cheese
04 -
300ml heavy cream
05 -
200g Biscoff spread
→ Top Layer
06 -
50g crushed Biscoff cookies
07 -
150g warmed Biscoff spread
# Step-by-Step Guide:
01 -
Mix the crushed cookies with melted butter, then press firmly into a pan. Let it set in the fridge while you get the filling ready.
02 -
In a bowl, whip the heavy cream with cream cheese and Biscoff spread until the mixture thickens up like ice cream. An electric mixer is a big help here.
03 -
Take the chilled base out and spread the filling on top, smoothing the surface. Let it sit in the fridge for at least 3 hours, or leave it overnight.
04 -
Carefully warm the Biscoff spread in a small pan (don’t overheat). Pour it over the chilled cheesecake still in the pan, smoothing it with the back of a spoon. Sprinkle the crushed biscuits around the edge for a nice touch.
05 -
Pop it back in the fridge for one more hour to firm up, so the slices come out clean.
# Additional Notes:
01 -
Go for Philadelphia cream cheese and get rid of any liquid beforehand.
02 -
Keep the cream cold and whip until firm peaks show.
03 -
Warm up a knife to gently loosen the cheesecake from the pan.