Description
A delicious and creamy Biscoff cookie cheesecake that requires no baking, perfect for dessert lovers.
Ingredients
Scale
- 8 oz cream cheese (softened)
- 1 cup Biscoff cookie butter
- 2 cups heavy whipping cream (chilled)
- 1 tsp vanilla extract
- 0 cup milk (cold, for dipping cookies)
- 40 Lotus Biscoff cookies
Instructions
- Beat cream cheese and Biscoff cookie butter together for about 2 minutes until glossy and smooth.
- In a separate bowl, whip heavy cream and vanilla extract on medium-high until stiff peaks form.
- Gently fold whipped cream into the Biscoff mixture until no streaks remain.
- Dip each cookie into cold milk for 2 seconds, then arrange a single layer in an 8×4″ loaf pan.
- Spread one-third of the filling over the cookies.
- Repeat layers twice more.
- Cover and refrigerate for at least 8 hours or overnight before slicing.
Notes
- For best results, use chilled heavy cream and ensure your cream cheese is softened before mixing.
- Allowing the cheesecake to rest overnight enhances the flavors.
- Prep Time: 20 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg