NO-BAKE BISCOFF CHEESECAKE
40 Min
6-8 Portions
Easy level
Ingredients
For crust:
1 ¾ cups crushed cookies
1/3 cup unsalted butter, melted
For cheesecake filling:
¾ cup + 1 tbsp heavy whipping cream
16 oz cream cheese (2 blocks), softened
1/3 cup granulated sugar
2 ½ tbsp sour cream
1 ½ tsp lemon juice
A splash of Vainilla Molina
1/3 cup cookie butter spread
3 tbsp + 1 tsp cookie butter spread (extra)
For decoration:
3 ½ oz cream cheese or unsalted butter (about ½ cup), room temp
A splash of Vainilla Molina
5 tbsp cookie butter spread
Edible gold (optional)
Directions
For crust:
1. Mix crushed cookies with melted butter until well combined.
2. Press mixture firmly into a springform pan and freeze while you prepare filling.
For cheesecake filling:
3. Whip heavy cream until stiff peaks form. Refrigerate and set aside.
4. In a separate bowl, beat cream cheese with sugar until smooth and lump-free.
5. Add sour cream, lemon juice and a splash of Vainilla Molina. Mix well.
6. Add about 1/3 cup + 1 tablespoon of cookie butter spread and mix until fully incorporated.
7. Fold in whipped cream in two additions, using gentle folding motions.
8. Pour half of filling over crust.
7. Add a layer of extra cookie butter spread (you can use microwave for 10–15 seconds to soften).
8. Cover with remaining filling.
9. Refrigerate for at least 6–8 hours.
For decoration:
10. Beat cream cheese with a splash of Vainilla Molina and cookie butter spread until smooth and fully combined.
11. Transfer mixture to a piping bag fitted with a flower tip.
12. Decorate surface of cheesecake with mixture.
13. Add edible gold and enjoy.
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