Dessert
No-Bake Biscoff Cheesecake
6 Std. 40 Min.Für 10Nutri-Score E€€
E
6 Std. 40 Min.
6 Std. 40 Min.No-Bake Biscoff Cheesecake
was Sie brauchen
Zutaten
butter (melted)Milchprodukte85 g
Biscoff cookies (crushed)Backwaren255 g
cream cheese (softened)Milchprodukte570 g
fine sugarVorräte50 g- Biscoff spreadVorräte240 g
heavy creamMilchprodukte300 ml- vanilla extractVorräte5 ml
- Biscoff spread (melted, for topping)Vorräte60 g
- Biscoff cookies (crushed, for topping)Backwaren40 g
pro Portion
Nährwerte
408kcal
- Kohlenhydrate
- 30 g
- Eiweiß
- 5 g
- Fett
- 30 g
was Sie verwenden
Utensilien
Springform
Rührschüssel
Handrührgerät
Mikrowelle
Schritt für Schritt
Zubereitung
- Schritt 1
Line the pan
- Line an 8-inch springform pan with parchment paper or wax paper.
- Schritt 2
Make the crust
- Mix the crushed Biscoff cookies and melted butter.
- Press the mixture into the pan.
- Chill in the freezer while making the filling.
- Schritt 3
Make the filling
- Beat the cream cheese and sugar in a mixing bowl until smooth.
- Add the Biscoff spread and beat again.
- Pour in the heavy cream and vanilla and beat until thick.
- Schritt 4
Assemble and chill
- Spread the filling over the crust.
- Refrigerate at least 6 hours or overnight.
- Schritt 5
Top and serve
- Melt the extra Biscoff spread in the microwave for 10-15 seconds, pour it on top and spread evenly.
- Add crushed cookies around the edges.
- Chill 30 minutes before serving.