Thanksgiving Recipes Episode 8: No-Bake Biscoff Cheesecake🫶🏼🤎 recipe below! You guys have been wanting recipes you can make in advance, and this one is perfect to do that. This cheesecake can be made 1-4 days in advance, or the day of! Ingredients: * 2 blocks of room temperature cream cheese (16oz) * 1/3 heaping cup of sugar * 1tbsp vanilla * 1 cup heavy cream (also at room temp) * 1 packet of Biscoff cookies (8.8oz) * Biscoff cookie butter *NOTE: if you want a thicker crust, more crust, or you want to add extra crumbs to the top of the cheesecake, get an extra packet of the Biscoff cookies! Directions: 1. Prepare the crust first by mashing the cookies until they are a fine crumb. Using a food processor makes it easier, but you can also use something like a cup or a spoon. 2. Add room temperature butter to the finely ground crumbs, and mix until fully combined 3. I recommend a spring form pan for presentation (10 inches) but you can use any pan and just make more crust if needed. If your pan is smaller, you’ll have a lot of filling per slice. (I like less filling per slice) 4. Form the crust in your pan, try to make the bottom as even as possible with the bottom of a measuring cup. I use my fingers to crimp the sides at the end. 5. Put the crust into the freezer for 20 minutes 6. While the crust is in the freezer, make the filling. In a large bowl, combine the cream cheese, sugar, and vanilla. Use a hand mixer or stand mixer to combine. 7. In a medium bowl, whip together the heavy cream and 2 heaping tablespoons of the cookie butter together until it forms a stiff peak. It’ll be like whipped cream. 8. Fold the whipped cream into the cream cheese base until combined. 9. When your crust is ready, transfer the filling into the pan. Smooth the top until it’s even. You can add a 1/4 cup of melted cookie butter on top at this point, but I prefer to let the filling chill on its own for 3 hours before decorating so it holds it shape better. 10. If you decide to put the melted cookie butter on top before letting the filling chill, you can either pour it to cover the top or do a drizzle. Then let it chill for 3-4 hours 11. If you decided to let the base chill first, take it out after 3 hours and add the cookie butter on top after. Also add some cookie crumbs if you want to be fancy! Then let it chill for another 30 minutes-1 hour 12. Enjoy!! I hope you guys love this one :) #thanksgiving #thanksgivingdinner #thanksgivingrecipes #EasyRecipe #DinnerIdeas #biscoff #cheesecake #nobake #nobakedessert #nobakecheesecake - @esmeskitchen