The Pioneer Woman Tasty Kitchen
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No Bake Dark Chocolate Biscoff Cheesecake Pie

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Prep:

Cook:

Level: Easy

System:

8

Description

Easy and delicious no bake dessert that even the pickiest eater will enjoy!

Ingredients

  • FOR THE CRUST:
  • 9 whole Sheets Of Graham Crackers (crushed, 4 Small Rectangles Per Sheet)
  • 6 Tablespoons Butter, Melted
  • FOR THE DARK CHOCOLATE LAYER:
  • 4 ounces, weight Fat Free Cream Cheese, Softened
  • 1 cup Dark Chocolate Chips, Melted
  • ¾ cups Heavy Cream, Cold
  • 1 teaspoon Vanilla Extract
  • 1 teaspoon Instant Espresso Powder
  • ⅛ cups Powdered Sugar
  • FOR THE BISCOFF LAYER:
  • 4 ounces, weight Fat Free Cream Cheese, Softened
  • ½ cups Biscoff Spread
  • ¾ cups Heavy Cream, Cold
  • ⅛ cups Powdered Sugar

Preparation

For the crust: Preheat oven to 350 F. Combine the crushed crackers and butter in a medium-sized bowl then spread them into a pie plate. Spread with your fingers to resemble a crust (spread it up the sides too!) Bake for 8 minutes. Remove it from the oven and allow it to completely cool then store in the fridge until ready to use.

For the dark chocolate layer: In a bowl, beat the cream cheese until fluffy. Add the melted chocolate chips and beat to combine. Add the heavy cream and beat until stiff peaks form. Set aside. In a small cup combine the vanilla and espresso powder and stir so the espresso dissolves. Add this into the cheesecake mixture. Add the powdered sugar and beat to combine.

For the Biscoff layer: Put the cream cheese into a medium-sized bowl. Beat the cream cheese until fluffy. Add the Biscoff and beat to combine. Add the heavy cream and beat until stiff peaks form. Add in the powdered sugar and beat to combine.

To assemble: Take the graham cracker crust out of the fridge and top it with the chocolate cheesecake mixture and then top that with the Biscoff mixture.

Refrigerate for at least 4 hours. Serve with slightly sweetened whipped cream and a drizzle of melted Biscoff spread.

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