no bake biscoff swirl cheesecake

Name: No Bake Biscoff Swirl Cheesecake
Cook time: 4 h
Yield: 16
Cuisine: American
Ingredients: 1 1/2 cup(s) biscoff cookie crumbs (or graham cracker crumbs); 4 tablespoon(s) butter, melted; 1/2 cup(s) heavy whipping cream; 2 teaspoon(s) powdered sugar; 1/2 cup(s) sugar; 16 ounce(s) cream cheese, softened; 1 teaspoon(s) vanilla; 1/4 cup(s) biscoff spread (aka cookie butter)

review

Private Recipe by

Chrystal Cackler

@journeyrock92

Huntsville, AL

Obtained online. http://www.chocolatemoosey.com/2012/08/17/no-bake-egg-free-biscoff-swirl-cheesecake/

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yield 16 -25

cook time 4 Hr

method Refrigerate/Freeze

Ingredients For no bake biscoff swirl cheesecake

1 1/2 c

biscoff cookie crumbs (or graham cracker crumbs)
4 Tbsp

butter, melted
1/2 c

heavy whipping cream
2 tsp

powdered sugar
1/2 c

sugar
16 oz

cream cheese, softened
1 tsp

vanilla
1/4 c

biscoff spread (aka cookie butter)

How To Make no bake biscoff swirl cheesecake

1
Mix together the cookie crumbs and butter. Press into the bottom of a 9×9 pan. Refrigerate while you prepare the batter. In a medium bowl, beat the cream until it thickens. Slowly add the powdered sugar then beat until stiff peaks form (pull beaters straight up and the peaks should not fall). Set aside.

2
In a large bowl, beat together the sugar, cream cheese, and vanilla. Fold in the whipped cream. Spread evenly into the prepared pan.
3
In a small microwavable bowl, microwave the Biscoff spread until slightly softened (10-15 seconds). Drop by spoonfuls on top of the cheesecake batter then swirl with a knife. Refrigerate for at least 4 hours before serving.
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