#TPMkitchen: No-Bake Cookie Butter Cheesecake

A few months back, I worked with one of the brands I often use in my kitchen. I did a blogpost for them (which you can read here) and posted some of the photos on my social media accounts. 

Since then, I got a lot of request from friends and followers to share the No Bake Cookie Butter Cheesecake... so due to public demand, here it is! 

Since there is absolutely no baking or cooking involved, it can be done by someone with zero kitchen experience, but I assure you they taste like they were made by an absolute pro. Promise! This no bake cheesecake recipe is one of my most favorites because of the ease of the procedure and the delectable combination of the cookie butter and cream cheese!

I usually make them in the Ready-Wrap round containers so it's always ready for my kids to bring as baon to share with friends. The size is just right to enjoy the sweet treat without indulging too much, di ba? 

No bake Cookie Butter Cheesecake

Crust:
2 cups biscoff cookies, finely crushed in food processor
1/2 cup (approx. 200g) melted butter
Cookie butter spread, melted

Cheesecake filling:
2 packages cream cheese, at room temperature (I used Magnolia)
1 pack all purpose cream, chilled and whipped (I used Nestle)
1/2 cup sugar
5 tablespoons milk (I used Cowhead)
2 tablespoon unflavored gelatin (2 sachets of Knox unflavored gelatin)

Toppings:
Biscoff spread, smooth variety, melted
Biscoff cookies

The base:
1. Blend the biscoff cookies in a food processor into fine crumbs. Pour into a bowl.
2. Combine crumbs and melted butter and mix thoroughly. Press into bottom of
container using the back of a big spoon.
3. Microwave ½ cup of biscoff cookie butter spread for a few seconds until melted. Cool for
a few minutes and pour on top of the cookie base.
4. Chill covered in ref for an hour. You can prepare this one day before.

The filling:
1. Beat cream cheese until softened. Add sugar.
2. Soak gelatin in milk for 5 minutes, and heat it up (or place it in microwave) until gelatin
dissolves completely. Gradually pour gelatin mixture into the cream cheese mixture until
well blended.
3. Whip chilled cream until soft peaks form. Fold in whipped cream into cream cheese
mixture.
4. Spread on top of chilled crust in each container. Refrigerate for 2 hours or until the
mixture sets. You can prepare this 1-2 days before serving.

Assembly:
1. Melt Biscoff spread in the microwave for several seconds until melted. Drizzle on top of
cheesecake as desired.
2. You can also top with whipped cream and cookie crumbs if desired.
3. Cover and store leftover in the ref.

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