no-bake biscoff cheesecake!✨🧸🧡 Recipe: Crust: - 2 cups Biscoff cookies (400 grams) - ½ cup butter, melted (113 grams) Filling: - 16 oz cream cheese, room temperature - 1 cup powdered sugar (120 grams) - 2 tbsp instant pudding (30 grams) - 1 tsp vanilla extract - ⅓ cup sour cream (76 grams) - ½ cup Biscoff spread (120 grams) - 1 ¼ cup heavy whipping cream (300 ml) To decorate: - 4 Biscoff cookies - ⅓ cup Biscoff spread (80 grams) Directions: - For the crust, pulse biscoff cookies in a food processor until fine crumbs then add in the melted butter and mix with a spoon until the crumbs are coated with butter! - Transfer the crumbs into a prepared 9-inch cake pan, pressing evenly and firmly into the pan, then place in the freezer and let the crust firm up while you make the filling! - In a large bowl, add the room temperature cream cheese, powdered sugar, vanilla extract, and vanilla instant pudding, then mix with an electric hand mixer until creamy! - Add in the biscoff spread, sour cream, and mix until well combined, and finally add the cold heavy whipping cream and mix until the mixture is well combined and creamy! - Pour the cheesecake batter over the crust, and let it set in the fridge for at least 5 hours! - Take the cheesecake out from the pan and top the cheesecake with melted biscoff spread, then sprinkle biscoff cookie crumbs around the edges! - Let set for a little bit and you’re done!! enjoyy!! #biscoffcheesecake#biscoff#biscoffspread#nobakecheesecake#nobakebiscoffcheesecake#cheesecake#baking#recipe#cheesecakerecipe#fyp#FYP