Crust Issues
No-Bake Biscoff Cookie Butter Cheesecake Tart with Crunchy Cookie Crust
30 minutes
Serves 4
DessertItalianGluten-freeNut-free
Herb's take
Crusts are the unsung heroes of the dessert world. This Italian-inspired tart takes all the glorious spiced goodness of Biscoff and transforms it into a creamy, cool finale, no oven mitts required.
Equipment needed
- 9-inch tart pan
- hand mixer or stand mixer
- offset spatula
Ingredients
Yield
4
Instructions
- 01In a medium bowl, combine 1 1/2 cups finely crushed Biscoff cookies with 5 tablespoons melted unsalted butter. Mix until the texture resembles wet sand. Press the mixture firmly and evenly into the bottom and up the sides of a 9-inch tart pan. Chill in the refrigerator for 15 minutes to set.
- 02In another bowl, beat 8 ounces softened cream cheese until smooth and fluffy, about 2 minutes.
- 03Add 2/3 cup Biscoff cookie butter, 7 ounces sweetened condensed milk, and 1 teaspoon vanilla extract to the cream cheese. Beat until the mixture is completely smooth and well combined.
- 04Pour the filling into the chilled crust and spread evenly with an offset spatula. Chill the tart in the refrigerator for at least 2 hours, or until fully set.
- 05Before serving, drizzle a little extra Biscoff cookie butter (warmed slightly so it’s pourable) over the top and sprinkle with 1/4 cup roughly crushed Biscoff cookies. Slice and serve.
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