Name: No-Bake Biscoff Cheesecake
Prep time: 15 min
Total time: 15 min
Ingredients: 1 ½ cups Biscoff biscuit crumbs; ¼ cup melted unsalted butter; 2 tbsp Biscoff spread; 1 package softened cream cheese (227g); ½ cup sugar; ½ cup Biscoff spread; 2 tsp Pure vanilla extract; 2 Egg replacer (I use Bob's Red Mill egg replacer); 1 Large Cool Whip (16 oz); Chocolate sauce, Biscoff crumbs, or caramel sauce.

Prep Time15 minsTotal Time15 mins

Yield: 6-8 serving (either 6-8 3x3 inch glass cups or a 9x13 inch pan)

INGREDIENTS

Crust:

1 ½ cups Biscoff biscuit crumbs

¼ cup melted unsalted butter

2 tbsp Biscoff spread

Filling:

1 package softened cream cheese (227g)

½ cup sugar

½ cup Biscoff spread

2 tsp Pure vanilla extract

2 Egg replacer (I use Bob's Red Mill egg replacer)

1 Large Cool Whip (16 oz)

Optional Topping:

Chocolate sauce, Biscoff crumbs, or caramel sauce.

DIRECTIONS

Mix together ingredients for crust until forms a crumble. Press the crust into the bottom of a pan or individual cups. Optional- save 2-3 tbsp of crust for topping. Place pan/cups with crust in the freezer to harden while making the filling.

Cream together cream cheese, sugar, Biscoff spread, vanilla and egg replacer until smooth and fluffy. Fold in 3/4 of container (12oz)of Cool Whip.

Top the crusted pan/cups with filling evenly. With the remainder of the Cool Whip top the filling evenly. Optional: sprinkle remainder of saved crust and chocolate sauce. Cover and store in freezer. To serve: remove from freezer for 15-20 minutes until slightly softened.

Ingredients