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no-bake biscoff cheesecake crust: 2 cups (260g) crushed Biscoff cookies (~26–28 cookies) 1/3 cup (67g) brown sugar 1/2 cup (113g) melted butter *mix well and press into the bottom of a 9 inch spring form pan. put it in the freezer while you make the cheesecake filling. cheesecake filling: 1 1/4 cup (300g) heavy cream 24 oz (680g) softened cream cheese 1/2 cup (100g) sugar 2 tbsp (15g) powdered sugar 1/4 cup (60g) sour cream 2 tsp (10g) lemon juice 1 1/2 tsp (6g) vanilla 1/2 cup (125g) biscoff spread extra 1/3 cup (85g) biscoff spread for the middle layer *whip the heavy cream into stiff peaks. if its not thickening after about 4 minutes, add 1-2 tbsp of sugar to help it stiffen. set this aside. in a large bowl, beat (mixer is best) the cream cheese with sugar until well incorporated. then add in powdered sugar, sour cream, lemon juice, and vanilla until all smooth. then add in 1/2 cup of biscoff spread until combined. into the mixture, fold in half of the whipped cream with a spatula. careful not to overmix, be gentle because you want to keep the fluffiness. once this is almost fully combined, add in the other half of whipped cream folding it gently.  to the crust, add in half the mixture, then a layer of biscoff spread. it helps it you melt it a bit for about 15 seconds. then top with the remaining cheesecake mixture. optional: swirl on extra biscoff for design and top with crumbs/cookies.  set in the fridge for at least 6-8 hours but overnight is best! #nobakecheesecake #biscoff #biscoffcheesecake #cheesecake #baketok #recipe
no-bake biscoff cheesecake
crust:
2 cups (260g) crushed Biscoff cookies (~26–28 cookies)
1/3 cup (67g) brown sugar
1/2 cup (113g) melted butter
*mix well and press into the bottom of a 9 inch spring form pan. put it in the freezer while you make the cheesecake filling.

cheesecake filling:
1 1/4 cup (300g) heavy cream
24 oz (680g) softened cream cheese
1/2 cup (100g) sugar
2 tbsp (15g) powdered sugar
1/4 cup (60g) sour cream
2 tsp (10g) lemon juice
1 1/2 tsp (6g) vanilla
1/2 cup (125g) biscoff spread
extra 1/3 cup (85g) biscoff spread for the middle layer
*whip the heavy cream into stiff peaks. if its not thickening after about 4 minutes, add 1-2 tbsp of sugar to help it stiffen. set this aside.
in a large bowl, beat (mixer is best) the cream cheese with sugar until well incorporated. then add in powdered sugar, sour cream, lemon juice, and vanilla until all smooth. then add in 1/2 cup of biscoff spread until combined. into the mixture, fold in half of the whipped cream with a spatula. careful not to overmix, be gentle because you want to keep the fluffiness. once this is almost fully combined, add in the other half of whipped cream folding it gently.
to the crust, add in half the mixture, then a layer of biscoff spread. it helps it you melt it a bit for about 15 seconds. then top with the remaining cheesecake mixture. optional: swirl on extra biscoff for design and top with crumbs/cookies.
set in the fridge for at least 6-8 hours but overnight is best! #nobakecheesecake #biscoff #biscoffcheesecake #cheesecake #baketok #recipe

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no-bake biscoff cheesecake crust: 2 cups (260g) crushed Biscoff cookies (~26–28 cookies) 1/3 cup (67g) brown sugar 1/2 cup (113g) melted butter *mix well and press into the bottom of a 9 inch spring form pan. put it in the freezer while you make the cheesecake filling. cheesecake filling: 1 1/4 cup (300g) heavy cream 24 oz (680g) softened cream cheese 1/2 cup (100g) sugar 2 tbsp (15g) powdered sugar 1/4 cup (60g) sour cream 2 tsp (10g) lemon juice 1 1/2 tsp (6g) vanilla 1/2 cup (125g) biscoff spread extra 1/3 cup (85g) biscoff spread for the middle layer *whip the heavy cream into stiff peaks. if its not thickening after about 4 minutes, add 1-2 tbsp of sugar to help it stiffen. set this aside. in a large bowl, beat (mixer is best) the cream cheese with sugar until well incorporated. then add in powdered sugar, sour cream, lemon juice, and vanilla until all smooth. then add in 1/2 cup of biscoff spread until combined. into the mixture, fold in half of the whipped cream with a spatula. careful not to overmix, be gentle because you want to keep the fluffiness. once this is almost fully combined, add in the other half of whipped cream folding it gently. to the crust, add in half the mixture, then a layer of biscoff spread. it helps it you melt it a bit for about 15 seconds. then top with the remaining cheesecake mixture. optional: swirl on extra biscoff for design and top with crumbs/cookies. set in the fridge for at least 6-8 hours but overnight is best! #nobakecheesecake #biscoff #biscoffcheesecake #cheesecake #baketok #recipe
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