Biscoff No-Bake Cheesecake (Printer-Friendly Version)
Delight in layers of coffee-soaked cookies, mascarpone cream, and warm cookie butter flavors perfect for autumn.
# Required Ingredients:
→ Base
01 -
150 g Biscoff cookies
02 -
120 ml brewed coffee
→ Filling
03 -
240 ml heavy cream
04 -
250 g mascarpone cheese
05 -
60 g powdered sugar
06 -
5 ml vanilla extract
07 -
1 tsp ground cinnamon
08 -
100 g cookie butter, divided
# Step-by-Step Instructions:
01 -
Combine heavy cream, mascarpone, powdered sugar, vanilla extract, cinnamon, and 60 g (1/4 cup) cookie butter. Whip the mixture until stiff peaks form.
02 -
Pour coffee into a shallow dish. Quickly dip Biscoff cookies into the coffee and arrange them in an even layer in an 20x20 cm (8×8 inch) dish.
03 -
Gently warm the remaining 40 g cookie butter until it is melted and spreadable, taking care not to overheat.
04 -
Drizzle one-third of the warmed cookie butter evenly over the cookie layer. Spread half of the whipped cream mixture on top.
05 -
Add a second layer of coffee-dipped cookies, drizzle half of the remaining cookie butter, and spread the remaining whipped cream evenly.
06 -
Top with the last drizzle of cookie butter and optionally garnish with cookie crumbles and shaved chocolate.
# Handy Cooking Tips:
01 -
Use powdered sugar to stabilize the whipped cream and enhance the texture.