Biscoff No Bake Cheesecake Delight

In a food processor, pulse the Biscoff cookies until finely ground to make crumbs. Alternatively, place the cookies in a zip-lock bag and crush them with a rolling pin.

In a medium bowl, combine the Biscoff cookie crumbs and melted butter. Press the mixture firmly into the bottom of a 9-inch springform pan. Chill in the refrigerator while preparing the filling.

In a large bowl, beat the softened cream cheese until smooth and creamy. Add the powdered sugar and vanilla extract, and beat until well combined.

In a separate bowl, whip the chilled heavy cream until stiff peaks form.

Gently fold the whipped cream into the cream cheese mixture until smooth and evenly combined.

Fold in the Biscoff cookie spread until fully incorporated.

Spread the cheesecake filling evenly over the prepared crust.

Chill the cheesecake in the refrigerator for at least 4 hours or until set.

Before serving, garnish with additional Biscoff cookies.

Slice and serve chilled.

Prep Time: 20 minutes | Chilling Time: 4 hours or more

Kcal: 350 kcal | Servings: 10 servings