Welcome to episode 1 of lazy gal christmas desserts – today we’re making a no bake biscoff cheesecake Ingredients: For the base: 200 gr of Biscoff biscuits 60 gr of butter For the cheesecake filling: 1 tub of cream cheese (I used Philadelphia – 280 gr) 250 gr of double cream 150 gr of Biscoff spread 1 tsp of vanilla extract 50 gr of honey (I used the lovely Steens honey) For the top: 200 gr of Biscoff spread Process: In the microwave or in a pot, melt the butter and allow it to cool down for a few minutes. In the meantime, crush the Biscoff cookies using either a food processor or by putting them in a bag and crushing them with a rolling pin. Mix the butter and the biscuits and press them on the bottom of a springform baking pan (mine was 18-20 cm/7-8 inch) and place it in the freezer so it firms up. To make the filling, in a large bowl use a hand mixer to beat the cream cheese, vanilla extract, honey and Biscoff spread. In a separate smaller bowl, beat the double cream until soft peaks, then transfer it to the larger bowl with the cream cheese and Biscoff mix and fold it with a spatula. Take the base out of the freezer and top it with the cheesecake filling. Place in the freezer for at least 6 hours, but preferably overnight. A couple of hours before it’s time to eat, take it out of the freezer and allow it to sit at room temperature for an hour. Then, top up with the biscoff spread and leave it in the fridge until it’s time to eat. #nobake #nobakedessert #nobakecheesecake #nobakerecipe #christmasbaking #christmasbakingideas #biscoffcheesecake #baking #bakingrecipe #bakingszn #bakingtiktok #recipesoftiktok #recipesforyou #recipevideo #easyrecipes #easyrecipetutorials #easyrecipesathome
Welcome to episode 1 of lazy gal christmas desserts – today we’re making a no bake biscoff cheesecake Ingredients: For the base: 200 gr of Biscoff biscuits 60 gr of butter For the cheesecake filling: 1 tub of cream cheese (I used Philadelphia – 280 gr) 250 gr of double cream 150 gr of Biscoff spread 1 tsp of vanilla extract 50 gr of honey (I used the lovely Steens honey) For the top: 200 gr of Biscoff spread Process: In the microwave or in a pot, melt the butter and allow it to cool down for a few minutes. In the meantime, crush the Biscoff cookies using either a food processor or by putting them in a bag and crushing them with a rolling pin. Mix the butter and the biscuits and press them on the bottom of a springform baking pan (mine was 18-20 cm/7-8 inch) and place it in the freezer so it firms up. To make the filling, in a large bowl use a hand mixer to beat the cream cheese, vanilla extract, honey and Biscoff spread. In a separate smaller bowl, beat the double cream until soft peaks, then transfer it to the larger bowl with the cream cheese and Biscoff mix and fold it with a spatula. Take the base out of the freezer and top it with the cheesecake filling. Place in the freezer for at least 6 hours, but preferably overnight. A couple of hours before it’s time to eat, take it out of the freezer and allow it to sit at room temperature for an hour. Then, top up with the biscoff spread and leave it in the fridge until it’s time to eat. #nobake#nobakedessert#nobakecheesecake#nobakerecipe#christmasbaking#christmasbakingideas#biscoffcheesecake#baking#bakingrecipe#bakingszn#bakingtiktok#recipesoftiktok#recipesforyou#recipevideo#easyrecipes#easyrecipetutorials#easyrecipesathome
