No Bake Dark Chocolate Biscoff Cheesecake Pie Recipe

Name: No Bake Dark Chocolate Biscoff Cheesecake Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE CRUST:; 9 whole Sheets Of Graham Crackers (crushed, 4 Small Rectangles Per Sheet); 6 Tablespoons Butter, Melted; FOR THE DARK CHOCOLATE LAYER:; 4 ounces, weight Fat Free Cream Cheese, Softened; 1 cup Dark Chocolate Chips, Melted; 3/4 cups Heavy Cream, Cold; 1 teaspoon Vanilla Extract; 1 teaspoon Instant Espresso Powder; 1/8 cups Powdered Sugar; FOR THE BISCOFF LAYER:; 4 ounces, weight Fat Free Cream Cheese, Softened; 1/2 cups Biscoff Spread; 3/4 cups Heavy Cream, Cold; 1/8 cups Powdered Sugar

Servings: persons

FOR THE CRUST:
9 whole Sheets Of Graham Crackers (crushed, 4 Small Rectangles Per Sheet)
6 Tablespoons Butter, Melted
FOR THE DARK CHOCOLATE LAYER:
4 ounces, weight Fat Free Cream Cheese, Softened
1 cup Dark Chocolate Chips, Melted
3/4 cups Heavy Cream, Cold
1 teaspoon Vanilla Extract
1 teaspoon Instant Espresso Powder
1/8 cups Powdered Sugar
FOR THE BISCOFF LAYER:
4 ounces, weight Fat Free Cream Cheese, Softened
1/2 cups Biscoff Spread
3/4 cups Heavy Cream, Cold
1/8 cups Powdered Sugar

1
For the crust: Preheat oven to 350 F. Combine the crushed crackers and butter in a medium-sized bowl then spread them into a pie plate. Spread with your fingers to resemble a crust (spread it up the sides too!) Bake for 8 minutes. Remove it from the oven and allow it to completely cool then store in the fridge until ready to use.
2
For the dark chocolate layer: In a bowl, beat the cream cheese until fluffy. Add the melted chocolate chips and beat to combine. Add the heavy cream and beat until stiff peaks form. Set aside. In a small cup combine the vanilla and espresso powder and stir so the espresso dissolves. Add this into the cheesecake mixture. Add the powdered sugar and beat to combine.
3
For the Biscoff layer: Put the cream cheese into a medium-sized bowl. Beat the cream cheese until fluffy. Add the Biscoff and beat to combine. Add the heavy cream and beat until stiff peaks form. Add in the powdered sugar and beat to combine.
4
To assemble: Take the graham cracker crust out of the fridge and top it with the chocolate cheesecake mixture and then top that with the Biscoff mixture.
5
Refrigerate for at least 4 hours. Serve with slightly sweetened whipped cream and a drizzle of melted Biscoff spread.

1284

kcal

Calories

104

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: FOR THE CRUST:, 9 whole Sheets Of Graham Crackers (crushed, 4 Small Rectangles Per Sheet), 6 Tablespoons Butter, Melted, FOR THE DARK CHOCOLATE LAYER:, and more.

Yes, No Bake Dark Chocolate Biscoff Cheesecake Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

No Bake Dark Chocolate Biscoff Cheesecake Pie

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