No Bake Biscoff Cheesecake

1

Put the biscoff cookies in a food processor and grind finely.

2

Melt the butter in a saucepan over low heat.

Speculooskoek-mengen-met-roomboter-tot-een-koekjesdeeg

3

Put the finely ground biscoff cookies in a deep bowl and add the melted butter. Mix until well combined.

Speculoos koekjesdeeg verdelelen over een springvorm

4

Spread the cookie dough over the baking pan and press it firmly against the bottom (use the bottom of a spoon as a tool). Refrigerate for a while.

Mascarpone mengen met poedersuike, vanillesuiker en ongeklopte slagroom

5

Put the mascarpone together with the whipping cream stabilizer, powdered sugar, and vanilla sugar in a deep bowl. Mix for 1 minute until smooth. Gradually add the heavy cream and mix until stiff.

6

Heat 100 grams of biscoff spread in a saucepan over low heat, stirring constantly, until it becomes liquid. Stay close, as this process is quick. Let it cool slightly.

Roommengsel verdelen over het koekjesdeeg

7

Remove the cookie dough from the refrigerator and add half of the cheesecake mixture. Spread evenly.

Speculoospasta toevoegen met daarover het heesecakebeslag

8

Add the biscoff spread, and then the remaining cheesecake mixture. Make the surface even. Let the cheesecake set in the refrigerator, covered, for 3-4 hours, preferably overnight.

Speculoospasta gieten over de cheesecake

9

Heat 150 grams of biscoff spread in a saucepan over low heat, stirring constantly. Then pour the heated biscoff spread over the cheesecake and refrigerate until the topping sets.