Biscoff Nutella No-Bake Cake (Print Version)

# Ingredients:

→ Base

01 - 290g crushed Lotus Cookies, ground to fine powder (2¾ cups Biscoff)
02 - 100g melted unsalted butter (7 tbsp)

→ Cheesecake Filling

03 - 400ml cold heavy cream (1⅔ cups whipping cream)
04 - 500g softened cream cheese (2 cups)
05 - 450g chocolate hazelnut spread (1¾ cups Nutella)
06 - 80g fine sugar dust (⅔ cup confectioners sugar)

→ Topping

07 - 200g warmed cookie spread (¾ cup melted Biscoff)
08 - 2 crumbled Lotus cookies

# Instructions:

01 - Put parchment in your 8-inch springform pan. Smash cookies into tiny bits. Stir with melted butter till it looks damp and sandy. Push mixture firmly into pan bottom and pop in fridge.
02 - Beat the cold cream until it forms stiff peaks. In another bowl, mix cream cheese with sugar dust and hazelnut spread until smooth. Carefully fold your whipped cream into this mix.
03 - Pour your filling over the cold cookie base. Stick it in the fridge for at least 6 hours but leaving it overnight works best.
04 - Take it out of the pan. Warm up cookie spread till it runs easily and pour over top. Scatter cookie crumbs around the edges. Cool for 30 minutes so topping sets.

# Notes:

01 - You can make this a day early and let it chill
02 - Cookie spread should feel warm but not burning hot when you pour it
03 - Zero oven time needed