No-Bake Biscoff Cheesecakes
User Reviews
5.0
6 reviews
Excellent
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Prep Time
20 mins
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Additional Time
2 hrs
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Total Time
2 hrs 20 mins
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Servings
6 6-ounce servings
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Course
Dessert
No-Bake Biscoff Cheesecakes
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With crushed Biscoff cookies in the crust and Biscoff spread in the filling, these no-bake Biscoff cheesecakes are a rich, creamy dessert bursting with notes of caramel and cinnamon.
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Ingredients
For the Crust:
- 12 biscoff cookies crushed into crumbs (1 cup of crumbs)
- 2 tablespoons unsalted butter melted
For the Filling:
- 8 ounces cream cheese softened
- ⅔ cup Biscoff spread
- 1 teaspoon pure vanilla extract
- 8 ounces frozen whipped topping thawed
For the Garnish:
- whipped topping optional
- Biscoff cookie crumbs optional
Instructions
- In a medium bowl, stir together the Biscoff cookie crumbs and melted butter. Evenly divide the crumbs between your individual serving dishes and press into the bottoms of the dishes to form a crust layer.
- In a large bowl, with an electric mixer, beat the cream cheese and Biscoff Spread on medium-high speed until smooth and creamy, about 3 minutes. Add vanilla and mix to combine. Using a rubber spatula, fold in the whipped topping until well blended and no streaks remain.
- Evenly pipe or spoon the filling into individual serving dishes. Cover with plastic wrap and refrigerate for at least 2 hours before serving.
- If desired, garnish with additional whipped topping and Biscoff cookie crumbs.
Notes
- Store in the refrigerator, covered, for up to 3 days.
- I prefer to use 6-ounce glass dessert dishes – you will get 6 servings. If you want to serve a larger group, you could use 4-ounce dishes and get at least 8 or 9 servings.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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