This easy no-bake dessert combines layers of Biscoff (cookie butter!) cookies and lemony cheesecake mousse in easy grab-and-go jars.
Total Time
10min
0.0
0 Ratings
Author: Anita Schecter
Servings:
8
Ingredients
•
2
blocks
(8 oz)
Cream Cheese
, softened
•
1/2
cup
Granulated Sugar
•
1
cup
Biscoff Cookie Spread
, divided
•
1
Lemon
, zested, juiced
•
3 3/4
cups
Whipped Topping
•
32
Biscoff Cookies
Cooking Instructions
1.
Add the Cream Cheese (2 blocks) and Granulated Sugar (1/2 cup) to a bowl and beat together using a hand or stand mixer.
2.
Once the sugar is incorporated, beat in half the Biscoff Cookie Spread (1/2 cup), zest of a Lemon (1), and 2 Tbsp of lemon juice, followed by the Whipped Topping (3 3/4 cups).
3.
Add about 24 Biscoff Cookies (24) to a plastic bag and crumble by rolling a can or rolling pin over it. Spread ¾ of the crumble mixture equally between 8 jars.
4.
Pour the cream cheese mixture evenly into the 8 jars.
5.
Warm the remaining Biscoff Cookie Spread (1/2 cup) in a microwave for 30 seconds until it’s runny and pour over the top of each cheesecake.
6.
Sprinkle the remaining cookie crumbles over each cheesecake and serve with a whole Biscoff Cookies (8) on top if desired.
Nutrition Per Serving
CALORIES
754
FAT
46.2 g
PROTEIN
6.6 g
CARBS
75.1 g
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