A delicious no-bake Biscoff cheesecake featuring a crust made from crushed Biscoff cookies, brown sugar, and melted butter, paired with a creamy filling of heavy cream, cream cheese, and Biscoff spread.
1: Mix crushed Biscoff cookies with brown sugar and melted butter, then press into the bottom of a 9-inch springform pan and freeze.
2: Whip the heavy cream into stiff peaks. If not thickening, add 1-2 tablespoons of sugar.
3: In a large bowl, beat the cream cheese with sugar until combined.
4: Add powdered sugar, sour cream, lemon juice, and vanilla, mixing until smooth.
5: Stir in 1/2 cup of biscoff spread until combined, then gently fold in half of the whipped cream.
6: Once combined, fold in the remaining whipped cream gently.
7: Pour half the cheesecake mixture into the crust, add a layer of melted biscoff spread, then top with the remaining cheesecake mixture.
8: Optionally swirl extra biscoff on top and sprinkle with cookie crumbs.
9: Refrigerate for at least 6-8 hours or overnight for best results.
