Saturday, November 10, 2012

Biscoff No Bake Cheesecake

Yep, you read that right.  These are reallllly good.  I made them in tiny little cups for work and everyone just loved them.  I made 2 batches and it made 30 little cups that were a couple bites each, and that was perfect.

Biscoff No Bake Cheesecake 
Yield:  6+
Approx. calories per serving

For the Crust
12 Biscoff cookies, crushed into crumbs
2 tablespoons unsalted butter, melted

For the Filling
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

For the Garnish
whipped topping, optional
Biscoff cookie crumbs, optional

1. 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.

2. 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.

3. Evenly pipe or spoon the filling into individual serving dishes. Cover with plastic wrap and refrigerate for at least 2 hours before serving.

4. If desired, garnish with additional whipped topping and Biscoff cookie crumbs.


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