ROANOKE, Va. – No oven? no problem!
Karmen George, owner of Halwa Bakery & Cafe in Blacksburg, has created a deliciously perfect cheesecake inspired by his Mediterranean heritage that is no-bake, egg-free and has a hint of spice thanks to Lotus Biscoff cookies. Yes, cookies are distributed as snacks during an airplane flight.
To make the crust, take a package and a half of Biscoff cookies and put them in a food processor until you get a sandy mixture. Add a cup of sugar and a cup of melted butter and mix until it is a mixture of wet sand. Press crust mixture into pie pan, creating a crust about half an inch thick. George suggests pressing down the edges with a measuring cup. Refrigerate the pie crust for about an hour before adding the filling on top.
1 1/2 package Biscoff cookies
1 cup butter
1 cup of sugar
2 blocks of cream cheese (room temperature)
1 cup whipped cream
1 can of condensed milk
Half jar of Biscoff Cookie Butter
A teaspoon of vanilla powder
A teaspoon of gelatin (dissolved in water)
George said to take 2 blocks of cream cheese and whip them with a mixer. While mixing, add a cup of whipped cream, a can of condensed milk, half the container of biscuit butter, a teaspoon of vanilla powder and a teaspoon of gelatin. Add the mixture to the pie pan and refrigerate for four hours before serving.
Sprinkle Biscoff cookie crumble on top.
Learn more about Halwa Bakery & Cafe by visiting their Facebook page or website.
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