No-bake Biscoff Cheesecake 免焗芝士蛋糕
Is there anyone like me that obsessed with these Biscoff cookies? (or butter cookies in the States) They are so buttery with special favour that I can’t tell what it is, they are just so yummy and I can’t stop eating it.
This time I made a no-bake cheesecake with Biscoff biscuits favour. They are so creamy, rich, sweet and just heavenly! Of course you can use any other biscuits and spread instead, they will be lovely anyway! I love to put no-bake cheesecake in a cup, is easy to serve and no gelatine needed. I always worry the gelatine can’t set properly or has lumps. So this cheesecake cups just perfect!
很多人都喜歡芝士蛋糕，這個是免焗的，不用魚膠粉，超級簡單，新手保證必定做到！我用這個B牌子的餅乾做餅底，再在cream cheese內加入餅乾抹醬，令味道更香濃。香滑的芝士蛋糕，再加超厚的餅底，實在超級好味！
當然也可用Oreo、消化餅或其他餅乾，也可用不同的抹醬如Nutella、花生醬等，加點裝飾，吸睛又美味！
For the base, crush the biscuits then mix with melted butter. Then put it in a cup, press hard and chill in fridge for 30 minutes.
Beat the cream cheese until smooth, add in sugar, mix well. Add in biscoff spread, mix well.
Add in whipping cream, beat it for about 3 minutes or until stiff peak formed. Put it in a cup, sprinkle with more biscuit crumbs. Chill in fridge for at least 3 hours, enjoy!
餅底做法： 將餅乾擀碎，加入溶化牛油，拌勻. 將餅乾碎放入容器內，壓實，放入雪櫃30分鐘.
用電動打蛋器打發cream cheese，加入糖，拌勻。然後加入餅乾抹醬，拌勻.
加入淡忌廉，打發至挺身(約3分鐘）. 倒入容器內，可加點餅乾碎在上面，放入雪櫃最少三個小時即成！
- 200 g cream cheese
- 50 g sugar
- 50 g biscuit spread
- 200 ml whipping cream
- 80 g biscuits
- 30 g melted butter
- 200 克 cream cheese
- 50 克 糖
- 50 克 餅乾抹醬
- 200 毫升 淡忌廉
- 80 克 餅乾
- 30 克 溶化無鹽牛油
My New Cookbook
