Viral Biscoff No-Bake Cheesecake

Prepare the crust: Crush 250g of Biscoff cookies into fine crumbs using a food processor or by placing them in a bag and crushing with a rolling pin. Melt the butter and mix it thoroughly with the cookie crumbs.

Press the mixture firmly into the bottom of a 9-inch (23 cm) springform pan. Use the back of a spoon or a flat-bottomed glass to create an even layer. Place the pan in the refrigerator to chill while you prepare the filling.

Make the filling: In a large bowl, beat the softened cream cheese with 200g of Biscoff spread, powdered sugar, and vanilla extract until smooth and well combined. Add a pinch of salt to balance the sweetness.

In a separate, chilled bowl, whip the cold heavy cream until stiff peaks form. Be careful not to over-whip.

Gently fold the whipped cream into the cream cheese mixture in two additions, until just combined and no streaks remain. Do not overmix, as this can deflate the cream.

Pour the cheesecake filling over the chilled Biscoff crust in the springform pan. Smooth the top with a spatula.

Chill the cheesecake: Cover the pan loosely with plastic wrap and refrigerate for at least 4-6 hours, or preferably overnight, until the cheesecake is firm and set.

Prepare the topping: Gently warm the remaining 50g of Biscoff spread in the microwave for 15-30 seconds until it's pourable. Pour it evenly over the top of the chilled cheesecake.

Crush a few extra Biscoff cookies and sprinkle them around the edge or over the entire top of the cheesecake for decoration.

Carefully remove the cheesecake from the springform pan before slicing and serving. Enjoy!