Biscoff No Bake Cheesecake

Indulge in this rich cheesecake slice of heaven highlighted with flavours of caramel, ginger and cinnamon. This no bake dessert comes together in about 20 minutes, then needs to rest in the refrigerator a few hours before serving

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Mix the cream cheese, sugar, vanilla and pudding powder together for 1 minute or until smooth. Add whipping cream gradually whipping on medium high until firm, about 1 minute. Set aside.

Step 2

Lay plastic wrap on a pan or flat serving tray. Place 3 rows of 7 cookies each on the plastic. Spread about 1/3 of the filling over the cookies, then make a row of strawberries down the middle with a row of cookies on each side of the berries.

Step 3

Spread another layer of filling over everything. Using the plastic lift the two cookie sides up to meet in the middle forming a triangle. Press firmly.

Step 4

Spread the remaining filling over everything and refrigerate at least 4 hours or overnight.

Step 5

Carefully lift the cake to remove the plastic and place directly on serving tray or cake board. Heat the Biscoff spread on low in microwave only a few seconds then drizzle or pipe onto the cake and garnish with strawberries and cookies.

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