Step by step

Method

5 steps

1. 1

   Crush about 25 Biscoff-style cookies into fine crumbs (food processor or bag + rolling pin) — you need 2 cups. Mix with 5 tablespoons melted unsalted butter until the crumbs look like wet sand and hold when squeezed. Press firmly into the bottom of a 9-inch springform pan. Chill 15 minutes so the crust sets.

2. 2

   Beat 16 oz softened cream cheese until completely smooth with no lumps, 1–2 minutes. Add ¾ cup Biscoff cookie butter spread, 1 cup powdered sugar, and 1 teaspoon vanilla; beat until creamy and uniform — scrape the bowl so no white cream-cheese streaks remain.

3. 3

   In a clean bowl, whip 1 cup cold heavy cream to stiff peaks — when you lift the whisk, peaks should stand up and not flop. Fold the whipped cream into the cookie-butter mixture in two additions with a spatula until no white streaks show. Don't stir hard or you'll knock the air out.

4. 4

   Spread the filling over the chilled crust and smooth the top. Chill at least 4 hours, preferably overnight, until the center is firm to a gentle press and slices cleanly.

5. 5

   Warm a spoonful of cookie butter 10–15 seconds in the microwave until pourable and drizzle over the top before slicing. Wipe the knife between cuts. You want a dense, creamy no-bake slice with a crisp cookie crust — not a soft unset middle or a crumbly dry filling.