Biscoff No-Bake Cheesecake

1. In a food processor begin pulsing your Biscoff cookies until you get small crumbs. Pour in 1 stick of melted butter and pulse until all the crumbs are evenly coated. Pour mixture into a pie pan. Using your hand or flat surface press mixture into the bottom of the pan (you can take it up the sides of the pan as well). Place in the fridge to set.

2. Using a handheld or stand mixer begin creaming together the softened cream cheese and Biscoff cookie butter. Then add in the sweetened condensed milk and vanilla and mix for several minutes until mixture is smooth. Once mixture is completely smooth add in gelatin and mix for 1 minute before folding in whipped topping.

3. Pour cheesecake filling over prepared pie crust and set in the freezer to set for 4 hours or overnight. Add remaining whipped topping and place in the freezer for 1 hour.

4. Remove from freezer 20-30 minutes before serving. Slice and serve!

5. Be sure to store leftovers in the freezer and follow for more easy recipes!