NO BAKE BISCOFF CHEESECAKE RECIPE | HOW TO MAKE EGGLESS CHEESECAKE AT HOME

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: whipping cream

Greek yogurt reduces calories while maintaining creaminess

Biscoff spread

🥗Healthier: almond butter

💰Cheaper: peanut butter

Peanut butter offers a similar texture at a lower cost

Place 20 pieces of Biscoff cookies in a mixer or food processor and blend into fine pieces until uniform.

Transfer the blended cookies to a bowl and add 4 tablespoons of melted butter, mixing thoroughly until well combined.

Line the sides of an 8-inch springform pan with Biscoff cookies, cutting an end piece if necessary for proper fit.

Add the cookie and butter mixture to the pan, leveling it off with an offset spatula and a large serving spoon, then press down with a measuring cup for stability.

Place the crust in the fridge to set for 10 to 15 minutes.

In a mixing bowl, whip 450 g of room temperature cream cheese until smooth, scraping the sides of the bowl as needed for 3 to 5 minutes.

Add 150 g of sifted powdered sugar to the cream cheese, starting on the lowest mixer setting to avoid powder flying, and scrape the bowl to incorporate all lumps.

Mix in 1 tablespoon of vanilla extract until fully combined, then add 50 g of melted Biscoff spread and mix until smooth.

In a clean bowl, whip 375 g of chilled all-purpose cream until it doubles in volume, then fold it into the cream cheese mixture until well combined.

Pour the cheesecake batter into the prepared crust and level the top, tapping it on the counter to remove air bubbles.

Chill the cheesecake in the fridge, then drizzle 200 g of cooled melted Biscoff spread on top, tilting the pan to distribute evenly.

Pipe whipped cream around the sides of the cheesecake (optional) and place 2 Lotus Biscoff cookies on top for garnish.

Refrigerate overnight to set, then un-mold the cheesecake by placing a cup on the base and pulling down the pan.

Use a hot knife, wiping it clean between slices, to cut the cheesecake for serving.

Cooking Techniques

Equipment Needed

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Dietary

Allergens