Ultimate Biscoff Cheesecake A creamy no-bake cheesecake loaded with crunchy Biscoff cookies and layers of melted cookie butter. Ingredients: 2 packs Lotus Biscoff cookies 6 tbsp melted butter 16 oz cream cheese 1 cup powdered sugar 2 tsp vanilla extract 2 cups heavy cream 1¼ cups Biscoff spread Instructions: Step 1: Crush the Biscoff cookies and mix with melted butter. Press into your baking dish to create the crust. Step 2: Beat cream cheese, powdered sugar, and vanilla until smooth. Add a small amount of Biscoff spread and mix. Step 3: Whip the heavy cream separately until stiff peaks form, then fold into the cream cheese mixture. Step 4: Spread half the cheesecake filling over the crust. Step 5: Add a layer of whole Biscoff cookies, drizzle melted Biscoff spread, then add the remaining cheesecake filling. Step 6: Pour more melted Biscoff spread over the top and decorate with crushed cookies. Step 7: Refrigerate for at least 6 hours or overnight until fully set. Perfect for parties, and it stays fresh in the fridge for up to 4 days.
