Biscoff Cheesecake
No-bake cheesecake with cream cheese, sweetened condensed milk, and a swappable cookie or cracker crust base. Chilled, sliced, and topped with optional spreads or sauces.
Ingredients
Method
Combine crushed graham crackers, melted butter, sugar, and salt in a bowl until the mixture resembles wet sand.
Press firmly into the bottom of a 9-inch springform pan in an even layer.
In a large bowl, beat softened cream cheese with an electric mixer until smooth and creamy, about 2 minutes.
Add sweetened condensed milk and beat until well combined, scraping down the bowl as needed.
Stir in vanilla extract and lemon juice until fully incorporated.
Pour the filling over the crust and smooth the top with a spatula.
Refrigerate until set, at least 6 hours or overnight.
Run a thin knife around the edge of the pan before releasing the springform to loosen the cheesecake and prevent cracking.
Slice with a hot, wet knife and serve chilled.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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