No Bake Cookie Butter Biscoff Cheesecake

• Keebler Graham Pie Crust – 1 (store-bought)

• Heavy whipping cream – 1 cup (240ml), cold
• Cream cheese – 16 ounces (452g), room temperature
• Biscoff Cookie Butter – 1 cup (240g)
• Granulated sugar – ⅔ cup (135g)
• Vanilla extract – ½ teaspoon (2.5ml)

• Crushed Biscoff cookies – ½ cup (60g), for garnish

In a stand mixer, whip the heavy whipping cream until stiff peaks form. Transfer to a separate bowl and set aside.

In the same mixer bowl, add the cream cheese, Biscoff cookie butter, granulated sugar, and vanilla extract. Whip until light and fluffy.

Gently fold the whipped cream into the cream cheese mixture, being careful not to deflate it. Mix until no streaks remain.

Pour the filling into the graham pie crust and smooth the top.

Sprinkle crushed Biscoff cookies on top as garnish.

Chill in the refrigerator overnight to fully set before serving.