No-Bake Biscoff Apple Cheesecake
Serves 1045 mins prep
A decadent no-bake cheesecake with a spiced Biscoff cookie crust, a creamy cookie butter filling, and topped with cooked cinnamon apples and fresh whipped cream.
0 servings
What you need
Instructions
1. Place Biscoff cookies in a food processor and blend into fine crumbs. 2. In a bowl, mix the cookie crumbs with melted butter. 3. Press the mixture evenly into the bottom of a springform pan to form the crust. Refrigerate for at least 30 minutes. 4. In a large bowl, beat softened cream cheese with a hand mixer until smooth. 5. Add 1 teaspoon of vanilla extract, cookie butter, and 1 cup of sifted powdered sugar to the cream cheese. Mix until well combined. 6. In a separate bowl, whip 1 cup of heavy cream to stiff peaks. 7. Gently fold the whipped cream into the Biscoff cream cheese mixture. 8. Pour the filling over the chilled crust and spread evenly. Cover and refrigerate for at least 6 hours, or overnight until firm. 9. For the apple topping, peel and dice the apples. 10. In a saucepan, combine the diced apples, juice from half a lemon, granulated sugar, and cinnamon. Cook over medium heat until the apples are soft. Let it cool completely. 11. For the whipped topping, beat the remaining 1 cup of heavy cream with 2 tablespoons of powdered sugar and 1 teaspoon of vanilla extract until stiff peaks form. 12. Once the cheesecake is set, remove the springform ring. 13. Spread the whipped topping over the cheesecake. 14. Spoon the cooled apple topping over the center of the cake. 15. Garnish with whole Biscoff cookies and some extra cookie crumbs before serving.