Postre
No-Bake Biscoff Cheesecake
6 h 40 minPara 10Nutri-Score E€€
E
6 h 40 min
6 h 40 minNo-Bake Biscoff Cheesecake
receta de
lauren wright
@laurenn.wright
1 receta
1 importación
0 veces cocinadas
lo que necesita
Ingredientes
butter (melted)Lácteos85 g
Biscoff cookies (crushed)Panadería255 g
cream cheese (softened)Lácteos570 g
fine sugarDespensa50 g- Biscoff spreadDespensa240 g
heavy creamLácteos300 ml- vanilla extractDespensa5 ml
- Biscoff spread (melted, for topping)Despensa60 g
- Biscoff cookies (crushed, for topping)Panadería40 g
por ración
Nutrición
408kcal
- Carbohidratos
- 30 g
- Proteínas
- 5 g
- Grasas
- 30 g
lo que usará
Utensilios
Molde desmontable
Bol
Batidora de varillas
Microondas
paso a paso
Preparación
- Paso 1
Line the pan
- Line an 8-inch springform pan with parchment paper or wax paper.
- Paso 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.
- Paso 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.
- Paso 4
Assemble and chill
- Spread the filling over the crust.
- Refrigerate at least 6 hours or overnight.
- Paso 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.