This creamy dreamy no-bake tart is one of the easiest desserts you’ll ever make. A crunchy Biscoff crust is topped with a decadent cream cheese filling and decorated with cookie crumbs and more melted Biscoff cookie butter. It’s a fabulous make-ahead treat!
Ingredients:
For the crust:
- One 250g package Biscoff cookies
- 1/3 cup butter, melted
For the filling:
- Two 250g blocks of cream cheese
- 1/3 cup powdered sugar
- 1 cup smooth Biscoff cookie spread
- 1/2 tsp salt
- 1 cup whipping cream
For the topping:
- 5-6 Biscoff cookies, crumbled
- 1/2 cup Biscoff spread, melted and slightly cooled
Method:
- Grease an 8-inch tart pan with removable bottom or a springform pan with nonstick cooking spray or line with parchment paper.
- For the crust: pulse the Biscoff cookies in a food processor for a few seconds until they turn into cookie crumbs.
- In a bowl, mix the crumbled cookies with the melted butter until combined. Press the mixture into the prepared tart pan. Refrigerate while you prepare the filling.
- Next, make the filling: using a mixer fitted with the paddle attachment or a handheld mixer, beat the cream cheese and powdered sugar until light and fluffy.
- Next, add in the Biscoff cookie spread and salt. Beat until fully combined.
- Add in the whipping cream and beat until light and fluffy, about two minutes.
- Spread the filling onto the crust and refrigerate for at least two hours.
- Once the tart is cooled and set, you can sprinkle the top with the remaining cookie crumbs and drizzle with melted Biscoff spread. Refrigerate tart until ready to serve.
