Directions: No-Bake Cheesecake

• In a medium bowl, combine the Biscoff cookie crumbs, melted butter, 2 tablespoons of sugar, and 1 teaspoon of salt. Mix until the crumbs are fully coated and resemble wet sand. Press the mixture firmly into the bottom of a 9-inch springform pan to form an even layer. Use a flat-bottomed measuring cup to help pack it down tightly.
• In a separate large mixing bowl, beat together the cream cheese and ½ cup of granulated sugar until smooth and creamy. It’s essential that your cream cheese is at room temperature to avoid lumps in your filling.
• Mix in the fresh lemon juice and vanilla extract. Make sure everything is well incorporated.
• In another bowl, whip the heavy cream on medium-high speed until stiff peaks form. This will give your cheesecake that light, airy texture.
• Gently fold the whipped cream into the cream cheese mixture using a rubber spatula. Be careful not to deflate the whipped cream; you want to maintain that fluffy texture.
• Pour the cheesecake filling onto the prepared crust in the springform pan. Use the spatula to smooth the top. Cover the pan with plastic wrap and refrigerate for at least 4 hours, or until set.
• Once set, carefully remove the sides of the springform pan. Slice and serve as is, or add your favorite toppings for an extra special touch!