Biscoff No-Bake Cheesecake
Servings: 9 servings
Ingredients
- 14.1 oz jar cookie butter
- 17.6 oz container biscoff cookies party pack size
- 1 pint heavy whipping cream
- 8 ounces mascarpone
- 1/4 cup powdered sugar more or less depending on how sweet you prefer
- 2 teaspoons vanilla
- 1/2 tsp cinnamon
- 1 cup coffee
- optional: shaved chocolate for topping
Instructions
- In a large mixing bowl, make the whipped cream by combining the heavy cream, mascarpone, powdered sugar, vanilla extract, cinnamon, and 1/4 cup of cookie butter. Whip until stiff peaks form.
- To assemble, place the coffee in a shallow dish. Dip the Biscoff cookies in the coffee, then place them side by side in an even layer in an 8x8 dish. You can skip this step if you prefer.
- Scrape the remaining cookie butter into a bowl using a spatula. Warm until just melted and easily spreadable. Avoid overheating so it doesn't melt the whipped cream when assembled.
- Drizzle 1/3 cup of the cookie butter over the cookie layer. Then add half the whipped cream and spread it evenly on top of the cookies.
- Repeat with another layer of coffee-dipped cookies, cookie butter, and whipped cream. Finish off with a drizzle of cookie butter on top, cookie crumbles, and shaved chocolate (optional).
- Tightly seal with plastic wrap and refrigerate for at least 6 hours (ideally overnight) to allow enough time for the cookies to soften.