step one, make the crust

1. Start by crushing the Biscoff biscuits into fine crumbs. You can do this by either placing the biscuits in a zip-top bag and using a rolling pin to crush them, or by using a food processor for a quicker result. Once the biscuits are crushed, transfer the crumbs to a bowl.
2. Next, melt some butter until it’s completely liquid. Pour the melted butter into the crushed Biscoff biscuits and mix well until the crumbs are evenly coated. The butter will help bind the crumbs together and form a sturdy crust.
3. Now, transfer the mixture into a prepared pan. Press the mixture down firmly into the bottom of the pan to form an even layer. Use the back of a spoon or a flat object to press the crust into place. Once it’s pressed, place the pan in the fridge for at least 30 minutes to let the crust set and firm up.

step two, prepare the custard base

1. In a medium-sized pot, combine the milk, sugar, and cream cheese. Stir the ingredients together until the cream cheese starts to soften and mix with the milk and sugar. Place the pot over medium heat and bring the mixture to a boil, stirring occasionally to ensure the ingredients don’t stick to the bottom of the pot.

step three, combine the egg yolks and milk

1. In a separate bowl, place the egg yolks and cornstarch. Whisk them together until smooth and fully combined.
2. Next, take the boiled milk mixture (the one you previously prepared with milk, sugar, and cream cheese) and, while whisking constantly, slowly pour it into the egg yolk and cornstarch mixture. It’s important to pour slowly and whisk as you go to prevent the eggs from cooking too quickly.
3. Once you’ve carefully incorporated all the milk into the egg mixture, transfer the entire mixture back into the pot. This step will allow the mixture to thicken, forming the rich custard-like consistency needed for your no-bake Biscoff cheesecake.
4. hydrate the gelatin sheets in cold water for at least 3 minutes.

step four, cook the mixture until it thickens

1. After transferring the mixture back to the pot, continue cooking it over medium heat. Stir the mixture constantly to avoid any lumps from forming. As the heat works through the mixture, it will begin to thicken into a creamy, custard-like texture. Pour the hydrated gelatin sheets, don’t add the water make sure to remove as much water as you can.
2. Once the mixture reaches a thick consistency, resembling that of a pudding, remove it from the heat. This is the point where the custard is ready, and you can stop cooking.

step five, pour the mixture over the base

1. Once the custard-like mixture has cooled slightly, pour it carefully over the prepared Biscoff biscuit base in your pan. Gently shake the pan to help level the mixture and remove any air bubbles trapped inside. This step will ensure that your no-bake Biscoff cheesecake has a smooth, even texture.
2. Now, refrigerate the cheesecake for at least 6 h to allow it to set properly.

step six, decorate the no bake Biscoff cheesecake

1. Once your no-bake Biscoff cheesecake has chilled and set, melt the Biscoff spread until it becomes smooth and pourable. Pour it generously over the top of the chilled cheesecake. For extra texture and flavor, crush some Biscoff biscuits and sprinkle them around the edges of the cheesecake. This adds a delightful crunch and enhances the Biscoff flavor throughout the dessert.