No-Bake Biscoff Cheesecake
No-Bake Biscoff Cheesecake
Ingredients
- 2 boxes Biscoff cookies
- 1 jar Biscoff cookie butter, (13 ounce)
- 2 containers Philadelphia no-bake cheesecake filling, (13.3 ounce each)
Instructions
- 1
Place the Biscoff cookies from both boxes into a food processor. Pulse the cookies until they are finely crushed and form uniform crumbs. Transfer the Biscoff cookie crumbs into a 9-inch springform pan.
⏱️ 5 min
- 2
Use the bottom of a glass or a flat measuring cup to press the cookie crumbs down firmly and evenly across the bottom of the springform pan to form the crust.
⏱️ 3 min
- 3
Open one container of Philadelphia no-bake cheesecake filling. Spoon the entire contents of this container directly onto the pressed Biscoff cookie crust. Use a spatula to spread the cheesecake filling evenly over the crust.
⏱️ 5 min
- 4
Open the jar of Biscoff cookie butter. Spoon approximately 1/2 cup of Biscoff cookie butter on top of the first cheesecake layer. Spread this cookie butter layer evenly using a spatula.
⏱️ 4 min
- 5
Open the second container of Philadelphia no-bake cheesecake filling. Spoon the entire contents of this container on top of the cookie butter layer. Use a spatula to spread this cheesecake filling evenly.
⏱️ 5 min
- 6
Spoon the remaining Biscoff cookie butter on top of the second cheesecake layer. Spread it evenly with a spatula to completely cover the top surface of the cheesecake.
⏱️ 2 min
- 7
Arrange 6-8 whole Biscoff cookies on top of the final cookie butter layer for decoration, placing them in a circular pattern around the edge.
⏱️ 1 min
- 8
Place the assembled cheesecake into a refrigerator to chill and set for at least 4 hours, or preferably overnight.
⏱️ 240 min
- 9
Once set, carefully remove the springform pan. Slice the no-bake Biscoff cheesecake and serve.
Kitchen Tools
Nutrition Facts (per serving)
No-Bake Biscoff Cheesecake
- 2 boxes Biscoff cookies
- 1 jar Biscoff cookie butter, (13 ounce)
- 2 containers Philadelphia no-bake cheesecake filling, (13.3 ounce each)
Instructions
- 1
Place the Biscoff cookies from both boxes into a food processor. Pulse the cookies until they are finely crushed and form uniform crumbs. Transfer the Biscoff cookie crumbs into a 9-inch springform pan.
⏱️ 5 min - 2
Use the bottom of a glass or a flat measuring cup to press the cookie crumbs down firmly and evenly across the bottom of the springform pan to form the crust.
⏱️ 3 min - 3
Open one container of Philadelphia no-bake cheesecake filling. Spoon the entire contents of this container directly onto the pressed Biscoff cookie crust. Use a spatula to spread the cheesecake filling evenly over the crust.
⏱️ 5 min - 4
Open the jar of Biscoff cookie butter. Spoon approximately 1/2 cup of Biscoff cookie butter on top of the first cheesecake layer. Spread this cookie butter layer evenly using a spatula.
⏱️ 4 min - 5
Open the second container of Philadelphia no-bake cheesecake filling. Spoon the entire contents of this container on top of the cookie butter layer. Use a spatula to spread this cheesecake filling evenly.
⏱️ 5 min - 6
Spoon the remaining Biscoff cookie butter on top of the second cheesecake layer. Spread it evenly with a spatula to completely cover the top surface of the cheesecake.
⏱️ 2 min - 7
Arrange 6-8 whole Biscoff cookies on top of the final cookie butter layer for decoration, placing them in a circular pattern around the edge.
⏱️ 1 min - 8
Place the assembled cheesecake into a refrigerator to chill and set for at least 4 hours, or preferably overnight.
⏱️ 240 min - 9
Once set, carefully remove the springform pan. Slice the no-bake Biscoff cheesecake and serve.