No-Bake Biscoff Cheesecake by Kays2t

Ingredients

• 250g (9 oz) biscoff cookies, crushed
• 100g (7 tbsp) unsalted butter, melted
• 500g (17 oz) cream cheese, softened
• 100g (1/2 cup) granulated sugar
• 200g (3/4 cup) biscoff cookie butter spread
• 300ml (1 1/4 cup) heavy cream, whipped to stiff peaks
• 1 tsp vanilla extract

Instructions

1. Combine crushed Biscoff cookies and melted butter in a bowl, then press firmly into the bottom of a 8-inch springform pan and chill for 15 minutes.
2. Beat the softened cream cheese and sugar together in a large bowl until smooth and creamy, about 3-4 minutes.
3. Fold in the Biscoff cookie butter spread and vanilla extract until fully incorporated and uniform in color.
4. Gently fold the whipped heavy cream into the cream cheese mixture until light and airy.
5. Spread the filling evenly over the chilled crust and smooth the top with a spatula.
6. Refrigerate for at least 4 hours or overnight until the cheesecake is firm and set.