Biscoff No Bake Cheesecake

• Vegetarian

• Condiments

  • 2/3 cup Biscoff spread

• Baking & Spices

  • 1 (8 ounce tub Topping, frozen whipped
  • 1 Topping, whipped
  • 1 tsp Vanilla extract, pure

• Snacks

  • 1 Biscoff cookie crumbs
  • 12 Biscoff cookies

• Dairy

  • 2 tbsp Butter, unsalted
  • 1 (8 ounce package Cream cheese

Found on mybakingaddiction.com

Ingredients

• 12 Biscoff cookies, crushed into crumbs
• 2 tablespoons unsalted butter, melted
• 1 (8 ounce) package cream cheese, softened
• 2/3 cup Biscoff Spread
• 1 teaspoon pure vanilla extract
• 1 (8 ounce) tub frozen whipped topping, thawed
• whipped topping, optional
• Biscoff cookie crumbs, optional

Directions

• In a medium bowl, stir together the Biscoff cookie crumbs and melted butter. Evenly divide the crumbs between your individual serving dishes and press into the bottoms of the dishes to form a crust layer. In a large bowl, with an electric mixer, beat the cream cheese and Biscoff Spread on medium-high speed until smooth and creamy, about 3 minutes. Add vanilla and mix to combine. Using a rubber spatula, fold in the whipped topping until well blended and no streaks remain. Evenly pipe or spoon the filling into individual serving dishes. Cover with plastic wrap and refrigerate for at least 2 hours before serving. If desired, garnish with additional whipped topping and Biscoff cookie crumbs.