No Bake Biscoff Cheesecake

Directions

Crust

1. Crush cookies in the blender or food processor until you have fine crumbs. Add salt and melted butter and stir. Press cookie crumbs into the bottom of an 8” springform pan.

Filling

1. Pour chilled heavy cream into a bowl and beat until you have stiff peaks. Set aside in the refrigerator for later use.

2. In a bowl of a stand mixer, beat cream cheese until smooth, slowly add powdered sugar and continue to beat until combined and creamy. Add cookie butter and blend until combined.

3. With the prepared heavy whipped cream, you will gently fold the whipped cream in two batches. Fold gently with a spatula. Try not to deflate the whipped cream.

4. Add half of the cream cheese mixture on top of the crust.

5. Layer with melted Biscoff cookie butter and sprinkle with crushed cookies.

6. Top with the remaining cream cheese mixture. Spread so the top is smooth. Chill for at least 8 hours or overnight.

7. Once chilled. Run a thin knife around the edge of the cheesecake to help release it from the pan. Release the springform pan and remove the cheesecake.

8. For the topping, pour melted Biscoff cookie butter along the edge so drips down the side of the cake. You can also just spread the melted Biscoff on the top of the cake. Sprinkle with remaining crushed cookies. Chill again before serving so the cookie butter will firm up.

9. Store leftovers in the refrigerator.