Dessert
No-Bake Biscoff Cheesecake
6 h 40Pour 10Nutri-Score E€€
E
6 h 40
6 h 40No-Bake Biscoff Cheesecake
ce qu’il vous faut
Ingrédients
butter (melted)Produits laitiers85 g
Biscoff cookies (crushed)Boulangerie255 g
cream cheese (softened)Produits laitiers570 g
fine sugarÉpicerie50 g- Biscoff spreadÉpicerie240 g
heavy creamProduits laitiers300 ml- vanilla extractÉpicerie5 ml
- Biscoff spread (melted, for topping)Épicerie60 g
- Biscoff cookies (crushed, for topping)Boulangerie40 g
par portion
Nutrition
408kcal
- Glucides
- 30 g
- Protéines
- 5 g
- Lipides
- 30 g
ce que vous utiliserez
Ustensiles
Moule à charnière
Saladier
Batteur électrique
Micro-ondes
pas à pas
Préparation
- Étape 1
Line the pan
- Line an 8-inch springform pan with parchment paper or wax paper.
- Étape 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.
- Étape 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.
- Étape 4
Assemble and chill
- Spread the filling over the crust.
- Refrigerate at least 6 hours or overnight.
- Étape 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.