@yanu_sky: Setiap sudutnya selalu berhasil bikin kangen. Ada yang punya kenangan tak terlupakan di Tugu Jogja? 📍✨ #explorejogja #wisatajogja #tugujogja #dronejogja #dji @jogja24jam @𝗘𝗫𝗣𝗟𝗢𝗥𝗘 𝗝𝗢𝗚𝗝𝗔 @Wisata Keliling Jogja @Jogja Images @jogja_istimewa

Yanu_sky
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Tuesday 15 September 2026 23:23:42 GMT
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no bake biscoff cheesecake 🍰🤎 ingredients: 2 packs of biscoff cookies  12 tbsp salted butter melted  1.5 tbsp light brown sugar  24 oz cream cheese (room temperature) 1/2 cup powdered sugar  1/2 cup biscoff spread  1 tbsp vanilla extract  1 1/2 cups heavy whipping cream  1/2 cup powdered sugar  1/3 cup biscoff spread melted  6 biscoff cookies crushed 2 biscoff cookies for topping instructions 🍰  place 2 packs of biscoff cookies into a blender or food processor and blend until they form fine crumbs. in a springform pan, combine the cookie crumbs with 1.5 tbsp of brown sugar, and 12 tbsp of melted butter. mix until the texture resembles wet sand and the crumbs clump when pressed. press the mixture firmly into the bottom of the pan, slightly pressing some crumbs up the side to create the crust. place in the refrigerator for 30 minutes so the crust can firm up. in a large bowl beat 24 oz of room temperature cream cheese until smooth. add in 1/2 cup of biscoff spread, 1 tbsp vanilla extract, and 1/2 cup of powdered sugar. mix together until silky. in a separate bowl, whip together 1/2 cups of heavy cream and 1/2 cup of powdered sugar. gently fold in the whipped cream into the cream cheese filling. do not over mix  spread the cheesecake filling evenly over the chilled crust and smooth the top. refrigerate overnight until fully set. melt 1/3 cup of the biscoff spread. pour it over the cold cheesecake and gently spread it to the edges. place back in the fridge for 30 minutes to set the biscoff topping. crush about 6 biscoff cookies and place it around the edges of the cheesecake. add 2 full biscoff cookies to the top of your cheesecake. slice and serve chilled #nobakecheesecake #biscoff #biscoffcheesecake #bakingrecipe #cheesecake
no bake biscoff cheesecake 🍰🤎 ingredients: 2 packs of biscoff cookies 12 tbsp salted butter melted 1.5 tbsp light brown sugar 24 oz cream cheese (room temperature) 1/2 cup powdered sugar 1/2 cup biscoff spread 1 tbsp vanilla extract 1 1/2 cups heavy whipping cream 1/2 cup powdered sugar 1/3 cup biscoff spread melted 6 biscoff cookies crushed 2 biscoff cookies for topping instructions 🍰 place 2 packs of biscoff cookies into a blender or food processor and blend until they form fine crumbs. in a springform pan, combine the cookie crumbs with 1.5 tbsp of brown sugar, and 12 tbsp of melted butter. mix until the texture resembles wet sand and the crumbs clump when pressed. press the mixture firmly into the bottom of the pan, slightly pressing some crumbs up the side to create the crust. place in the refrigerator for 30 minutes so the crust can firm up. in a large bowl beat 24 oz of room temperature cream cheese until smooth. add in 1/2 cup of biscoff spread, 1 tbsp vanilla extract, and 1/2 cup of powdered sugar. mix together until silky. in a separate bowl, whip together 1/2 cups of heavy cream and 1/2 cup of powdered sugar. gently fold in the whipped cream into the cream cheese filling. do not over mix spread the cheesecake filling evenly over the chilled crust and smooth the top. refrigerate overnight until fully set. melt 1/3 cup of the biscoff spread. pour it over the cold cheesecake and gently spread it to the edges. place back in the fridge for 30 minutes to set the biscoff topping. crush about 6 biscoff cookies and place it around the edges of the cheesecake. add 2 full biscoff cookies to the top of your cheesecake. slice and serve chilled #nobakecheesecake #biscoff #biscoffcheesecake #bakingrecipe #cheesecake

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