{"id":18427,"date":"2023-02-23T09:50:00","date_gmt":"2023-02-23T01:50:00","guid":{"rendered":"https:\/\/resepmamiku.com\/en\/?p=18427"},"modified":"2026-03-09T20:34:55","modified_gmt":"2026-03-09T12:34:55","slug":"easiest-no-bake-biscoff-cheesecake-saharskitchen_","status":"publish","type":"post","link":"https:\/\/resepmamiku.com\/en\/easiest-no-bake-biscoff-cheesecake-saharskitchen_","title":{"rendered":"Easiest No Bake Biscoff Cheesecake"},"content":{"rendered":"<h2>Ingredients For The Biscuit Base<\/h2>\n<p>1 packet and a half of scotch finger biscuits<br \/>\n150g melted unsalted butter<\/p>\n<h2>Steps For Base<\/h2>\n<p>Blitz the scotch finger biscuits till fine.<br \/>\nAdd in the melted butter and mix all together really well.<br \/>\nSpread &amp; press the mixture into the bottom of the cheesecake pan evenly and refrigerate for at least 2 hours.<\/p>\n<h2>Ingredients For The Cheesecake Filling<\/h2>\n<p>2x 250g Philadelphia cream cheese blocks(cheese has to be room temperature)<br \/>\n1 cup icing sugar<br \/>\n300ml ( 1 cup ) thickened cream<br \/>\n1 teaspoon vanilla extract<br \/>\n1 tablespoons melted biscoff<br \/>\n5 biscoff biscuit roughly crushed<\/p>\n<h2>Steps<\/h2>\n<p>Beat the cream cheese and icing sugar till smooth.<br \/>\nIn a seperate bowl, add the cream and vanilla and beat till fluffy.<br \/>\nFold in the biscoff with the cream till all mixed thru .<br \/>\nAdd the cream mixture and crushed biscof to the cheese mixture and fold everything together till all combined well.<br \/>\nPour filling into the crust and smooth the top using the back of a spoon &amp; level well.<br \/>\nCover and refrigerate over night.<br \/>\nTop off with melted biscoff &amp; crushed biscoff biscuits. @lotusbiscoffau<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Ingredients For The Biscuit Base 1 packet and a half of scotch finger biscuits 150g melted unsalted butter Steps For Base Blitz the scotch finger biscuits till fine. Add in the melted butter and mix all together really well. Spread &amp; press the mixture into the bottom of the cheesecake pan evenly and refrigerate for<span class=\"more-link\">&hellip;<\/span><\/p>\n","protected":false},"author":2,"featured_media":18428,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_daextam_enable_autolinks":"","footnotes":""},"categories":[2,11],"tags":[],"class_list":["post-18427","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cakes-breads","category-cheese"],"acf":[],"_links":{"self":[{"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/posts\/18427","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/comments?post=18427"}],"version-history":[{"count":2,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/posts\/18427\/revisions"}],"predecessor-version":[{"id":20161,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/posts\/18427\/revisions\/20161"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/media\/18428"}],"wp:attachment":[{"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/media?parent=18427"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/categories?post=18427"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/tags?post=18427"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}