Where has the summer gone…….sigh. This is the last Friday of the summer for me, next week I go back to work. Now I know I shouldn’t complain, at least I have a job to go back to, and I was lucky enough to have 9 weeks off this summer. I do feel as though it is almost time to go back, I miss my girls. But could I just have a redo of the last 4 weeks, then I know I’d be ready for sure! It’s hard to believe that I’ll be starting my 8th year at the Mount, where has the time gone? It really becomes difficult to keep the momentum going after so many years at the same account. There was so much wrong when I first arrived at the Mount, that looking like a superstar was too easy. The problem now becomes how do you top yourself year after year?
I’ll be the first to admit I didn’t have my best year last year, but being in constant pain can do that to you….it’s not easy to get inspired to work, let alone over achieve when you can’t stand up for more than 10 minutes at a time. But I do finally feel better, and I’m looking forward to over achieving this year. At least I’m going to give it my best shot!
But let’s not dwell on the past, because today my friends is a happy day…..it’s Guest Post Friday!! You may remember that last month I attended the Big Summer Potluck, and I may have mentioned all the wonderful food bloggers that I got to meet. Today it’s my pleasure to introduce you to one of my new friends from BSP3, Carla from Chocolate Moosey ( I love that name)!
When you visit Chocolate Moosey, you’ll find an abundance of sweet treats to choose from, like Carla’s Cheesecake Stuffed Peaches . But you’ll also find cookbook reviews and helpful blog posts like Carla’s 5 Photography Lessons you’re manual won’t teach you. You’ll also find some delicious imagery to drool over, Carla is quite the photographer.
So sit back, relax, put your feet up and get your stomach ready to rumble!! As I give you………
Chocolate Moosey
Thank you to Chef Dennis for asking me to guest post today! For those of you who aren’t familiar with my blog, I am a self-taught home baker who puts a twist on recipes. It’s very hard for me to make a straight-forward brownie or straight-forward cheesecake. Nope, I have to pick out one thing to change, even if it’s as simple as changing one ingredient or adding spice. I also have a from-scratch philosophy. No cake mixes, no pre-made whipped topping, no pre-made pie crust. I even make my own ice cream. Ok so once in awhile I’ll cheat with boxed puff pastry, instant pistachio pudding, and of course pints of Ben and Jerry’s, but for the easy stuff, it’s always homemade and fresh.
That brings me to this No-Bake Egg-Free Biscoff Swirl Cheesecake. Someone on Twitter asked me for a no-bake cheesecake recipe. I personally didn’t have one, so I did some searching. Everything I found involved pre-made items, such as whipped topping in a container or already-made graham cracker crust. How hard would it be to make it all from scratch? I can crush up my own graham crackers and fold in homemade whipped cream. Besides, I’ve heard rumors about ingredients in whipped topping. Not good rumors. I also know that between the hot weather and people’s fears of baking cheesecake, this no-bake recipe would be quite a hit. No cracking, no water baths, no oven. Just you and your mixer (and a way to crush cookies).
Now the important part – what kind of no-bake cheesecake do I make? There were so many variations running through my head. However, on Twitter for the past weeks I’ve been harassed…I mean…strongly encouraged to buy Biscoff. Biscoff is a company that makes these cookies you supposedly get on airlines. I never had them and didn’t really care until everyone raved and swooned over Biscoff. Biscoff also makes a spread, similar to peanut butter but with cookies. So what does Biscoff taste like? Graham crackers with a hint of gingersnap spice. I was hoping for more of a caramel or even brown sugar taste. I knew I wanted to do a swirl on top, but since Biscoff makes both a spread and cookies, I used the cookies for the crust. My cheesecake needed a double-dose of Biscoff, after all.
Just like most cheesecakes, you have to refrigerate before serving. The recipe says 4 hours, but since I made it at night, I let it sit overnight. I was tempted to set my alarm for midnight so I could have a piece, but I needed my beauty sleep.
The nice part about being no-bake is there are no eggs. I was a little nervous for the taste because typically, eggs make the batter rich. How tasty is just cream cheese, sugar, and whipped cream anyway? I really surprised myself because even though on paper the batter sounded boring, the creaminess you expect in a cheesecake is there. So if you don’t have time to bake a cheesecake or if you are scared the top will crack, this no-bake recipe is for you.
- 1 1/2 cups Biscoff cookie crumbs 90 gm
- 4 Tbsp butter melted, 60 gm
- 1/2 cup heavy cream 120 ml
- 1 1/2 tsp powdered sugar 8 gm
- 1/2 cup sugar 100 gm
- 16 ounces cream cheese softened, 450 gm
- 1 tsp vanilla 5 ml
- 1/4 cup Biscoff spread 65 gm
- Mix together the cookie crumbs and butter. Press into the bottom of a 9x9 pan. Refrigerate while you prepare the batter.
- In a medium bowl, beat the cream until it thickens. Slowly add the powdered sugar then beat until stiff peaks form (pull beaters straight up and the peaks should not fall). Set aside.
- In a large bowl, beat together the sugar, cream cheese, and vanilla. Fold in the whipped cream. Spread evenly into the prepared pan.
- In a small microwavable bowl, microwave the Biscoff spread until slightly softened (10-15 seconds). Drop by spoonfuls on top of the cheesecake batter then swirl with a knife. Refrigerate for at least 4 hours before serving.
How can you not love cheesecake, and that Biscoff swirl cheesecake looks too good to be true. I guess I’ll just have to eat a few slices to make sure!! Now before you forget, please head on over to Chocolate Moosey and say hello to Carla…….Just make sure to tell her Chef Dennis sent you!
With summer almost over, make sure you get out and enjoy these last few weeks of summer sunshine, I think it’s going to be a long hard winter…..sigh
I have a couple of Biscoff addicts in my house – one of who may or may not be me…
I really like the twist on this – another great guest post!
Hey when the jar is empty, blame someone else right 😉 Thanks Cher!
hello Chef Dennis,
in Belgium we eat lots of Biscoff, we call it “speculoos”.
You can use it in many ways and I sometimes make my own spread with the cookies.
But this recepy looks very tasty ; can’t wait to try it !
Greetings from Belgium !
Thanks Chantal!
I adore Carla. She’s one of my best friends.
I’m also one of the ones who relentlessly harassed her to try Biscoff.
And today’s my birthday, so I really think she had me in mind when she made this! YUM!!!
Yup, you were pretty much the driving force behind all of this 😉 Thanks Jen!
Also, I go back to work on Monday too, Chef! So, it’s the last Friday of my summer too!
This looks great! I love Biscoff, and am still looking to find the spread! I think I can even make this (I’m a non baker).
I found the spread at Walmart next to the peanut butter and Nutella. The cookies were at my local grocery store near the fancy European cookies. Thanks Lyndsey!
This recipe looks perfect! Although maybe not right now since I have a few pounds to lose… hopefully in a month or so I will be able to whip up a batch of these. Still have not tried Biscoff. I feel like I’m really behind the times 🙂
I felt like I was behind too by not trying Biscoff! I was the same way with Nutella haha Thanks Lane!
Look wonderful! I love no-bake cheesecakes! Love the photos too!
Thanks Angie!
First, happy you’re feeling better chef Dennis!
Carla, I was turned on to Bischoff years ago. A woman I worked with kept individual packages of them in a big jar in her office. I could feel an addiction in the making so I avoided her office at all costs. Never knew they had a spread but can only imagine the fantastic taste! Thanks for sharing this (it’s oh so hot where I am- like no oven necessary 😉 and excited to check out Chocolate Moosey.
Individual packages?! Oh man I’m sooooo glad nobody at work does that! I would be that person’s new best friend… You can find the spread in the peanut butter aisle. Found mine at Walmart. Thanks Lynn!
I love biscoff, your cheesecake looks divine!
Thanks Laura!
Trader Joes has a version of the spread called Cookie Butter. Soooo good.
I also told Carla I loved her blog name. I also recall reading a post she wrote on one of the networks where she mentioned that the point of her blog was to make you fat. How can you not love someone like that?! 🙂 I also love cheesecake in all its forms and I’m sure this wouldn’t last long around me!
That should be my mission statement…to make people fat LOL I had someone once find my blog by typing in “weight watchers cheesecake bars” um yea sorry about your luck haha Thanks Anita!
My husband’s birthday is next week. He loves Biscoff cookies and cheesecake. I think this would be a great birthday treat for him. Great recipe Carla!
Oh yes! I’ve stuck birthday candles into cheesecake before haha enjoy and thanks!
Dennis- I sure hope your back improves so you can enjoy your job without constant pain. I worry about you mister!
Carla- It’s things like this that make me love you more and more. This is pure brilliance.
Aw thanks Kim 😀
chef – i’m so glad you’re feeling a bit better! and this recipe is to die for! look at all that gooey swirly biscoffy goodness…yum!
Thanks Anna!
That seems delicious, i’ll bookmark it, as recipes without baking 🙂
btw very nice pictures.
Thank you, Mark!
Oh I love the sugar cookie idea! I will try that and you can try Biscoff 🙂 Thanks Irma!
Oh wow!!!! What a brilliant recipe! Bookmarking it and over to Chocolate Moosey.
Hi Chef Dennis,
This looks delicious, i would love to have a go at making it myself, although i have never heard of Biscoff. What does it taste of, and do you know what the UK equivalent would be?
No bake cheese cake is the best, why go to all the effort of baking one when there are no-bake recipes like this floating about?
Thanks, Nicole
hi Nicole
I’m surprised you can’t get it in the UK, it’s a European Spread. It’s an equivalent to peanut butter made out of crushed biscoff cookies if that helps. I know you can order it online too!
Cheers
Dennis
Hi Denis, i shall have to look out for it then, we have a few European food stores in my town, Polish, Turkish etc, maybe I’ll try those. I’m very intrigued now!