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1. Start by crushing the Biscoff biscuits. You can do this by placing them in a ziplock bag and using a rolling pin to crush them into fine crumbs. Alternatively, you can use a food processor for a quicker method. Aim for a texture similar to sand.
2. In a mixing bowl, combine the crushed Biscoff biscuits with the melted unsalted butter. Mix well until all the crumbs are coated with butter. The mixture should hold together when pressed.
3. Next, prepare a 9-inch springform pan. Press the biscuit mixture firmly into the bottom of the pan to create an even layer. Use the back of a measuring cup or your fingers to pack it down tightly. This will form the base of your cheesecake.
4. Place the crust in the refrigerator to chill while you prepare the cheesecake filling. This will help it set and hold its shape better.
5. In a large mixing bowl, add the softened cream cheese. Using an electric mixer, beat the cream cheese on medium speed until it’s smooth and creamy, about 2-3 minutes. Make sure there are no lumps.
6. Gradually add the powdered sugar to the cream cheese, mixing on low speed until combined. Once incorporated, increase the speed to medium and beat for another minute until smooth.
7. In a separate bowl, whip the heavy whipping cream until stiff peaks form. This usually takes about 3-5 minutes. Be careful not to over-whip, as it can turn into butter.
8. Gently fold the whipped cream into the cream cheese mixture using a spatula. Start by adding a small amount of whipped cream to lighten the cream cheese mixture, then gradually fold in the rest. This will keep the filling light and airy.
9. Add the Biscoff spread, vanilla extract, and a pinch of salt to the mixture. Gently fold until everything is well combined and the mixture is smooth and creamy.
10. Once the crust has chilled, remove it from the refrigerator. Pour the cheesecake filling over the crust, spreading it evenly with a spatula. Make sure to smooth the top for a nice finish.
11. To create a marbled effect, you can add dollops of extra Biscoff spread on top of the cheesecake filling. Use a knife or a skewer to swirl it gently into the filling.
12. Cover the cheesecake with plastic wrap or aluminum foil and return it to the refrigerator. Let it chill for at least 4 hours, but preferably overnight. This will allow the cheesecake to set properly.
13. Once the cheesecake has set, it’s time to serve! Carefully remove the sides of the springform pan. If you find it difficult to remove, run a knife around the edge to loosen it.
14. Before serving, you can garnish the cheesecake with crushed Biscoff biscuits on top for added texture and flavor. If you like, drizzle some chocolate shavings or caramel sauce over the top for an extra touch of indulgence.
15. Slice the cheesecake into wedges using a sharp knife. For clean cuts, dip the knife in hot water and wipe it dry before slicing. This will help you achieve neat slices.
16. Serve the cheesecake chilled. It pairs wonderfully with a cup of coffee or tea, making it a perfect dessert for any occasion.
17. If you have leftovers (which is rare because this cheesecake is so delicious!), store them in an airtight container in the refrigerator. It will keep well for up to 5 days.
18. You can also freeze the cheesecake for longer storage. Wrap individual slices in plastic wrap and then place them in a freezer-safe container. They can be frozen for up to 2 months. When you’re ready to enjoy, simply thaw in the refrigerator overnight.
19. If you want to add a twist to your cheesecake, consider mixing in some chopped nuts or chocolate chips into the filling for added texture.
20. For a more intense Biscoff flavor, you can increase the amount of Biscoff spread in the filling or even add a layer of it between the crust and the filling.
21. If you’re looking for a lighter version, you can substitute half of the cream cheese with Greek yogurt. This will give you a tangy flavor while reducing the calories.
22. For a more festive touch, consider adding seasonal spices like cinnamon or nutmeg to the filling, especially around the holidays.
23. If you’re making this cheesecake for a special occasion, consider decorating the top with fresh fruit or edible flowers for a beautiful presentation.
24. Remember, the key to a successful no-bake cheesecake is patience. Allowing it to chill properly will ensure a creamy and firm texture that holds its shape when sliced.
25. Enjoy the process! Making this no-bake Biscoff cheesecake is not only rewarding but also a fun activity to do with friends or family. Share the joy of baking and indulge in this delightful dessert together.

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