No Bake Biscoff Cheesecake

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

Melt the butter in a saucepan over low heat.

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

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.

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.

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.

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

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.

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.

Cut the cheesecake into slices. If desired, garnish with whipped cream and biscoff cookies. Bismillah, enjoy!