Ingredients for the base:
2 cups Biscoff cookie crumbs
5 tablespoons unsalted butter, melted
Ingredients for the filling:
32 ounces (about 900 g) cream cheese, room temperature
3/4 cup powdered sugar
1/2 cup Biscoff cookie cream
1 teaspoon vanilla extract
2 cups fresh cream, cold
2 teaspoons gelatin powder (or agar-agar for a vegetarian alternative), dissolved in 1/4 cup hot water
Topping:
Biscoff Biscuit Cream (heat to make it pourable)
Biscoff Biscuit Crumbs
Instructions:
- Prepare the base:
- Blend the Biscoff biscuits until you obtain fine crumbs.
- Mix the cookie crumbs with the melted butter until well combined.
- Pour the mixture onto the bottom of a springform mold and press well to compact it.
- Place in the refrigerator for at least 30 minutes to firm up the base.
- Prepare the filling:
- In a large bowl, beat the cream cheese until smooth and creamy.
- Gradually add the icing sugar and continue to beat until smooth.
- Stir in the Biscoff biscuit cream and vanilla extract until smooth.
- In another bowl, whip fresh cream until stiff peaks form.
- Gently fold the whipped cream into the cream cheese mixture, stirring gently to keep the air in.
- Add the dissolved gelatin to the cream cheese mixture and mix until everything is well incorporated.
- Assemble the cheesecake:
- Pour the filling onto the prepared base and level the surface with a spatula.
- Cover the cheesecake and place in the refrigerator for at least 4 hours, or preferably overnight, until firm.
- Add the topping:
- Before serving, heat the Biscoff biscuit cream slightly until it becomes pourable and pour it over the cheesecake.
- Sprinkle the top of the cheesecake with additional Biscoff cookie crumbs to add extra crunch.
- Serve:
- Gently remove the cheesecake from the springform pan, cut it into slices and serve cold.
Enjoy your no-bake cheesecake inspired by Biscoff biscuits!
Instructions: