Easy Eggless and No-Bake Barley Biscoff Cheesecake

Crush the Biscoff biscuits into fine crumbs. You can do this by placing them in a Ziploc bag and crushing them with a rolling pin or by pulsing them in a food processor. Then, in a medium bowl, combine the crushed Biscoff crumbs, butter, lemon juice, vanilla extract, and barley grass powder.

Mix the ingredients with a fork or your fingertips until just combined. Do not overmix; the goal is a semi-crumbly texture similar to a cookie.

Lightly press the mixture onto the bottom of an 8-inch cheesecake pan. Avoid putting too much pressure on the crust to prevent it from becoming compact and hard. You can use the back of a spoon or your fingers to evenly distribute the crumbs. (For best results, chill the crust in the freezer for at least 20 minutes before adding the cheesecake filling. This helps to set the crust.)

In a separate mixing bowl, combine the condensed milk and vanilla extract. Stir well and set aside, then in another separate bowl, dissolve the unflavored gelatin powder into 100ml of chilled evaporated milk. Stir well and set aside to bloom.

Pre-heat the saucepan on low-medium heat for 5 minutes. Add the condensed milk and vanilla mixture, along with the softened cream cheese, to the warm pan. Stir continuously until the cream cheese has completely melted and is well-incorporated into the condensed milk mixture. Gradually add the remaining evaporated milk and the bloomed gelatin to the pan, stirring constantly until the mixture just begins to simmer. Turn off the heat and set the saucepan aside. Let the mixture cool for 3 minutes, or until it reaches a lukewarm temperature. (It's important to allow it to cool slightly before the next step to minimize destroying the enzymes and nutrients in the barley grass powder.)

Add the barley grass powder to the lukewarm cheesecake mixture. Mix thoroughly until there are no lumps of barley grass and the powder is fully dissolved, creating a uniform green color.

Get the chilled Biscoff crust from the refrigerator. Strain the cheesecake mixture using a fine-mesh sieve as you gradually pour it over the prepared crust. Lightly tap the pan on the counter to remove air bubbles.

Decorate with your favorite toppings if desired. Chill the cheesecake in the refrigerator overnight, or for at least 4 hours, before slicing and serving.