Easy No-Bake Biscoff Cheesecake | A Delicious and Effortless Dessert

Begin by crushing the Biscoff cookies into fine crumbs. You can do this by placing them in a ziplock bag and using a rolling pin, or by pulsing them in a food processor. Once the cookies are crushed, mix them with the melted butter until the mixture is moist and crumbly.

Form the Crust:
Press the cookie-butter mixture firmly into the bottom of a 9-inch springform pan or pie dish. Use the back of a spoon or your fingers to pack it down evenly. Place the crust in the fridge to set while you prepare the filling.

Make the Cheesecake Filling:
In a large bowl, beat the cream cheese and powdered sugar together until smooth and creamy. You can use an electric mixer or a whisk for this step. Be sure to scrape down the sides of the bowl to incorporate all ingredients.

Assemble the Cheesecake:
Once the filling is smooth and creamy, pour it over the prepared Biscoff cookie crust. Use a spatula to smooth the top evenly.

Chill the Cheesecake:
Cover the cheesecake with plastic wrap or a lid and refrigerate for at least 4 hours, or overnight, to allow it to firm up.

Serve and Enjoy:
Once chilled and set, remove the cheesecake from the springform pan, slice, and serve. For extra indulgence, you can top the cheesecake with crushed Biscoff cookies or a drizzle of Biscoff spread.

Serving and Storage Tips: