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Prepare the Base:
Mix crushed Biscoff cookies with melted butter until combined.
Press the mixture into a springform pan or dish to form an even layer. Chill in the fridge for 15 minutes.
Make the Cheesecake Layer:
Beat cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
Gently fold in whipped cream, ensuring a light and airy consistency.
Pour the mixture over the chilled base, smoothing the top.
Add the Topping:
Warm Biscoff spread slightly until it’s pourable. Drizzle it generously over the cheesecake layer.
Garnish with whole Biscoff cookies for an elegant touch.
Chill and Serve:
Refrigerate the cheesecake for at least 4 hours, or until set.
Carefully remove from the pan, slice, and enjoy your no-bake masterpiece!
