PIES AND TACOS
This No-Bake Biscoff Cheesecake is one I return to again and again.
Crush Biscoff cookies into fine crumbs, mix with melted butter until combined, and press firmly into the pan base with a glass or measuring cup.
Beat softened cream cheese for 2 minutes until smooth. Add powdered sugar and beat another minute, scraping the bowl to remove any lumps.
Mix in Biscoff spread, sour cream, lemon juice, and vanilla. Beat until smooth and fully combined.
Whip cold heavy cream to stiff peaks. Fold half into the cream cheese mixture to lighten, then gently fold in the rest until smooth and airy.
Layer one-third of the filling over the crust and smooth it out. Drizzle Biscoff ganache and swirl gently. Repeat two more times, ending with the final layer of filling and a smooth layer of ganache on top.
Pipe whipped cream swirls around the cheesecake edge, then sprinkle crushed Biscoff cookies on top. Finish with whole cookies for garnish—the mix of creamy, crunchy, and smooth textures makes it irresistible.
The taste is warm and spiced, with the signature flavor of Biscoff cookies.