Step-by-Step Guide to Prepare Award-winning No-bake Biscoff Cheesecake

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Before you jump to No-bake Biscoff Cheesecake recipe, you may want to read this short interesting healthy tips about {Make Healthy Eating A Part of Your Life.

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Cornell University performed a study on the effect apples have on your brain. They learned that one of the components in apples called quercetin, has actually been proven to help you to protect brain cells. Meaning by eating apples you are able to reduce the risk of getting Alzheimer’s.

All in all, it is not difficult to begin making healthy eating a regular part of your daily lifestyle.

We hope you got insight from reading it, now let’s go back to no-bake biscoff cheesecake recipe. To cook no-bake biscoff cheesecake you need 8 ingredients and 7 steps. Here is how you do that.

The ingredients needed to prepare No-bake Biscoff Cheesecake:

  1. Prepare 150 g of Biscoff biscuits.
  2. Get 50 g of Unsalted butter, melted.
  3. Take 333 g of Cream cheese, room temp.
  4. You need 66 g of Icing sugar.
  5. Prepare 167 g of Biscoff spread.
  6. You need 1/2 tsp of Vanilla Extract.
  7. Take 200 ml of Heavy whipping cream.
  8. Use 6 g of Gelatin powder diluted in 2 tbsp of boiling water.

Instructions to make No-bake Biscoff Cheesecake:

  1. Line a 17cm springform tin with round parchment paper on the bottom and 6cm band on the side. Leave extra paper on the bottom for easy transfer..
  2. Blitz the biscuits for the base in a food processor until they're a fine crumb. Mix with the melted butter and press down firmly into the springform tin..
  3. With an electric mixer mix the cream cheese, vanilla, icing sugar, diluted gelatin and Biscoff Spread until smooth..
  4. Whip double cream in another bowl to stiff peaks and fold it into the cream cheese mixture until its thick and holds itself completely..
  5. Spread the mixture evenly over the biscuit base. Slam it on a flat surface a few times. Chill in the fridge for at least 5-6 hours, but preferably overnight. Fridge coldness set to Max..
  6. Run a hot knife around the springform tin before releasing the latch, not too deep to cut the paper on the bottom..
  7. (optional) Top with berries jam..

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