No-bake cheesecake

Step 1

In a medium bowl, combine the Biscoff crumbs, butter, and sugar.

Step 2

Using your fingers and the bottom of a dry measuring cup, press the crust into a 9-inch springform pan, aiming for an even ¼-inch thickness all around and extending 1½ to 2 inches up the sides. Place the crust in the freezer to set while you prepare the filling.

Step 3

Using an electric mixer fitted with the whisk attachment or beaters, whip the cold heavy cream on medium-high speed to medium-stiff peaks, about 4 minutes. Transfer the whipped cream to a bowl and set aside. No need to clean the mixing bowl.

Step 4

In the same bowl, using the paddle attachment or beaters, beat the cream cheese, granulated sugar, lemon juice, vanilla, and salt on medium speed until perfectly smooth and creamy, about 2 few minutes, scraping down the sides of the bowl with a rubber spatula as needed.

Step 5

Add ⅓ of the whipped cream to cheesecake filling and mix on low speed until combined. Using a rubber spatula, fold in the remaining whipped cream until evenly combined. Do not overmix.

Step 6

Take the crust out of the freezer and use an offset spatula to spread the filling into the crust. Cover tightly with plastic wrap and refrigerate for at least 6 hours or up to 2 days.

Step 7

Remove the sides of the springform pan. Cut into wedges with a sharp knife, rinsing the knife under hot running water between slices. Serve the cheesecake directly from the base of the pan.