Take your time to make sure the Biscoff cookie crust is well pressed into the bottom of the pan. Since we are not baking the crust, its important to compact is tightly. The whipping cream for the filling needs to be cold to get the stiff peaks. The cream cheese and cookie spread need to be at room temperature so we can blend everything easily and get a good consistency. Since there is no setting agent like eggs, gelatin or agar agar, I added a tbsp of milk powder to thicken the cream. You can skip this if you don't have milk powder. Whipping cream can be tricky when trying to get stiff peaks. if you over beat, it can turn to butter, so be cautious while beating the heavy whipping cream. Best practice is to beat on low to medium speed. Fold the heavy whipping cream and cream cheese mixture. Over mixing can deflate the air in the whipping cream, which is what gives us the soft mousse like texture. While running the knife around the edges to remove the cheesecake from the pan, do it carefully. Refrigerating for minimum 12 hours is recommended. Best results are if you refrigerate overnight.
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