Biscoff No-Bake Cheesecake (Printable Version)
# What You'll Need:
→ Crust
01 -
150 grams Biscoff cookies
02 -
120 milliliters brewed coffee, cooled
→ Cream Filling
03 -
240 milliliters heavy cream
04 -
125 grams mascarpone cheese
05 -
60 grams powdered sugar
06 -
1 teaspoon vanilla extract
07 -
1/2 teaspoon ground cinnamon
08 -
160 grams cookie butter, divided
→ Toppings (Optional)
09 -
cookie crumbles
10 -
shaved chocolate
# Step-by-Step Directions:
01 -
Combine heavy cream, mascarpone, powdered sugar, vanilla extract, ground cinnamon, and 60 grams (1/4 cup) cookie butter in a mixing bowl. Whip until stiff peaks form.
02 -
Pour the cooled coffee into a shallow dish. Briefly dip each Biscoff cookie in the coffee, ensuring not to oversaturate.
03 -
Place the dipped cookies side by side in an even layer in an 20x20 cm (8x8 inch) square dish.
04 -
Gently warm the remaining 100 grams cookie butter until just melted and spreadable, avoiding overheating.
05 -
Drizzle approximately 80 milliliters (1/3 cup) of the warmed cookie butter evenly over the cookie layer. Spread half of the whipped cream mixture over the cookie butter layer.
06 -
Repeat the process: dip remaining cookies in coffee and arrange them over the whipped cream.
07 -
Drizzle remaining warmed cookie butter over the second cookie layer, then spread the rest of the whipped cream evenly on top.
08 -
Finish with a drizzle of cookie butter, sprinkle cookie crumbles and shaved chocolate if desired. Refrigerate until set before serving.
# Helpful Notes:
01 -
Use powdered sugar instead of granulated sugar to stabilize the whipped cream. Avoid overheating cookie butter to prevent melting the cream layers.