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For this dessert, you'll need 200g of Biscoff cookies. These cookies give a spicy, sweet flavor. Crush them finely to make a crumbly base. I like to use a food processor for this, but a rolling pin works too. Just put the cookies in a bag and smash them. Next, gather 400g of softened cream cheese and 200g of Biscoff spread. The cream cheese adds creaminess, while the Biscoff spread brings that rich, caramel flavor. Make sure the cream cheese is at room temperature. This helps it mix smoothly with the other ingredients. You also need 200ml of whipping cream, 100g of powdered sugar, and 1 teaspoon of vanilla extract. The whipped cream adds lightness to the cheesecake. The powdered sugar sweetens it just right. The vanilla extract adds depth to the flavor. Lastly, grab extra Biscoff spread for drizzling and some crushed cookies for topping. These add a delightful finish to your dessert. To start your no-bake Biscoff cheesecake, you need to make the crust. First, take your 200g of crushed Biscoff cookies and add them to a mixing bowl. Then, melt 100g of unsalted butter and pour it over the cookies. Mix them well until all the crumbs are coated in butter. This creates a tasty base for your cheesecake. Next, grab a 9x9-inch square baking dish. Transfer the cookie mixture into the dish. Use the back of a measuring cup to press the crumbs down firmly. Aim for an even layer that feels solid. Once done, place the dish in the refrigerator. This chilling step keeps the crust firm while you prepare the filling. Now it’s time to make the creamy filling. In a large mixing bowl, combine 400g of softened cream cheese, 200g of Biscoff spread, 100g of powdered sugar, and 1 teaspoon of vanilla extract. Beat everything together with an electric mixer. Mix until you get a smooth and creamy texture. It should be thick yet easy to spread. In a separate bowl, take 200ml of whipping cream. Whip it until stiff peaks form. This step adds lightness to your cheesecake. Gently fold this whipped cream into the Biscoff mixture. Use a spatula and be careful not to deflate the whipped cream. The filling should stay fluffy and airy. Now, pour the cheesecake filling over the chilled crust. Use a spatula to spread it evenly across the surface. Make sure every corner is filled for a nice look. Once it’s even, cover the dish with plastic wrap. Chill in the refrigerator for at least 4 hours. For the best results, leave it overnight. When it's set, carefully lift the cheesecake out of the dish. Cut it into squares. Place them on a serving plate. For a tasty finish, drizzle some extra Biscoff spread on top and sprinkle crushed Biscoff cookies as a garnish. This adds an extra layer of flavor and makes your dessert look pretty. Enjoy! To make a great crust, use crushed Biscoff cookies. They give the best flavor. Mix the cookie crumbs with melted butter. Stir until every crumb is coated. This mix should stick together when pressed. Use a measuring cup to press the crust firmly into the dish. Make sure it’s even and compact. Chill it in the fridge to set. This helps it hold its shape when you cut the squares. Whipping cream is key for a light texture. Start with cold cream for best results. Use a clean bowl and beaters to avoid any leftovers from previous recipes. Whip the cream until stiff peaks form. This means it holds its shape well. Be gentle when folding the whipped cream into the Biscoff mixture. Use a spatula and fold it slowly. This keeps the air in, making your cheesecake fluffy. Presentation makes your cheesecake look special. Cut the squares neatly for a clean look. Use a decorative platter to serve them. Drizzle extra Biscoff spread over each square. Add a sprinkle of crushed cookies on top for crunch. You can also add a dollop of whipped cream on each square. This adds a nice touch and makes them more inviting. Enjoy the compliments from your guests! {{image_2}} You can switch up the crust for more fun. Try using graham crackers or Oreos. Both give a nice crunch and taste. Just crush them like the Biscoff cookies. Mix them with melted butter. Press the mixture down the same way. This gives you a whole new base for your cheesecake squares. Want to add more flavor? You have options! Mix in some lemon zest for a citrus twist. You can also add a bit of cocoa powder for chocolate lovers. If you like nuts, fold in some crushed pecans or walnuts. Just remember to keep the ratios right, so the texture stays creamy. Toppings can make your cheesecake squares pop! Drizzle more Biscoff spread on top for extra sweetness. You can also sprinkle some crushed Biscoff cookies for crunch. For a fresh touch, add berries like strawberries or raspberries. They add color and a nice tartness. Serve on a pretty plate, and you’ll impress your guests! To keep your No-Bake Biscoff Cheesecake Squares fresh, use an airtight container. This will prevent moisture loss and help maintain the creamy texture. If you plan to store individual squares, wrap each one in plastic wrap to keep them safe. Label the container with the date to track freshness. These cheesecake squares last about 4 to 5 days in the fridge. They taste best within the first three days. After that, the texture may change slightly, but they will still be safe to eat. Just remember to keep them covered well. You can freeze these squares if you want to enjoy them later. Cut them into squares and wrap each piece in plastic wrap tightly. Then, place them in a freezer-safe container or bag. They can last up to 2 months in the freezer. When you want to eat them, move the squares to the fridge to thaw overnight. Enjoy this creamy treat whenever you want! Yes, you can use other cookies for the crust. Graham crackers work well. You can also try Oreos for a chocolate flavor. Just crush them finely and mix with melted butter. The texture will change, but the cheesecake will still be delicious. You know the cheesecake is set when it feels firm to the touch. After chilling for at least four hours, check the edges. They should hold their shape without wobbling. For the best result, let it chill overnight. This helps it firm up even more. You can use mascarpone cheese as a substitute for cream cheese. It has a similar texture but a milder taste. Another option is Greek yogurt, which adds a tangy flavor. Make sure it is thick for the best results. This blog post covered how to make a delicious cheesecake using Biscoff cookies, cream cheese, and whipped cream. We discussed each step, from preparing the crust to chilling the cheesecake. You learned tips for a perfect crust and ways to present your dessert. Don't shy away from trying variations or storage techniques. Cheesecake can be fun to make and even better to eat. Now, get creative in your kitchen and enjoy sharing this treat!

No-Bake Biscoff Cheesecake Squares

Indulge in the ultimate dessert with these No-Bake Biscoff Cheesecake Squares! This easy recipe combines creamy cheesecake with the irresistible flavor of Biscoff cookies, perfect for any occasion. With just a few simple steps, you can create a delicious treat that will impress your family and friends. Click through to discover how to make these delightful cheesecake squares and elevate your dessert game today!
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Ingredients
  

200g Biscoff cookies, crushed

100g unsalted butter, melted

400g cream cheese, softened

200g Biscoff spread

100g powdered sugar

1 teaspoon vanilla extract

200ml whipping cream

Extra Biscoff spread for drizzling

Crushed Biscoff cookies for topping

Instructions
 

Prepare the Crust: In a mixing bowl, combine the crushed Biscoff cookies and melted butter. Stir until the crumbs are fully coated.

    Press the Crust: Transfer the cookie mixture to a 9x9-inch square baking dish. Press down firmly with the back of a measuring cup to create an even layer. Place in the refrigerator to chill while you prepare the filling.

      Make the Filling: In a large mixing bowl, combine the softened cream cheese, Biscoff spread, powdered sugar, and vanilla extract. Beat with an electric mixer until smooth and creamy.

        Whip the Cream: In another bowl, whip the whipping cream until stiff peaks form. Gently fold the whipped cream into the Biscoff mixture using a spatula, being careful not to deflate the cream.

          Assemble the Cheesecake: Pour the cheesecake filling over the chilled crust. Spread it out evenly using a spatula.

            Chill: Cover the dish with plastic wrap and chill in the refrigerator for at least 4 hours, or overnight for best results.

              Serve: Once set, lift the cheesecake out of the baking dish. Cut into squares and place on a serving plate. Drizzle with extra Biscoff spread and sprinkle with crushed Biscoff cookies for garnish.

                Prep Time: 20 minutes | Total Time: 4 hours 20 minutes | Servings: 12

                  - Presentation Tips: Serve the cheesecake squares on a decorative platter, and consider adding a dollop of whipped cream on top of each square for an extra touch.