No Bake Biscoff Pie
Najat
Photo by Najat
Craving a dreamy dessert but don’t feel like turning on the oven? This no-bake Biscoff cheesecake is exactly what you need! It’s super creamy, packed with that irresistible caramelized cookie flavor, and honestly – it’s way too easy to make. With a crunchy Biscoff cookie crust, a smooth mascarpone-white chocolate filling, and a glossy layer of melted Biscoff spread on top, this dessert is a guaranteed showstopper. Bonus: you only need a few ingredients and zero baking skills!
Ingredients
COOKIE DOUGH
CREAM
TOPPING
GARNISH
Instructions
Melt the butter in a saucepan over low heat.
Finely crush the Biscoff cookies using a food processor.
In a bowl, combine the crushed cookies with the melted butter.
Line the bottom of a springform pan with baking paper. Spread the cookie mixture evenly across the bottom and press it down firmly with the back of a spoon, making sure to press up the sides as well. Chill briefly in the fridge.
Melt the white chocolate using a double boiler (bain-marie). Let it cool slightly.
In a bowl, combine the cooled chocolate with the mascarpone and mix for 1 minute. Roughly crumble the Biscoff cookies and fold them into the cream.
Spread the cream mixture evenly over the cookie base.
Gently heat the Biscoff spread in a saucepan over low heat while stirring, until it becomes liquid. This happens quickly, so stay close. Let it cool briefly.
Pour the liquid Biscoff spread evenly over the cream layer. Place the cake in the fridge to set.
Slice the dessert. Garnish each slice with a dollop of whipped cream and a fresh strawberry.
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