Description
This Biscoff cookie crust cheesecake is a delicious and creamy dessert that elevates any occasion.
Ingredients
Scale
- 8.8 ounces Biscoff cookies (250 g), crushed
- 1/3 cup unsalted butter (5 tbsp; 75 g), melted
- 16 ounces full fat brick-style cream cheese (450 g), softened
- 1/2 cup powdered sugar (60 g)
- 1 teaspoon vanilla extract
- 1 cup Biscoff cookie butter (250 g)
- 1 1/4 cups heavy cream (10 fl oz; 300 ml), cold
- 1/4 cup Biscoff cookie butter (4 tbsp; 63 g), melted
- 2 Biscoff cookies, crushed
Instructions
- Prepare the Springform Pan: Start by inverting the base of your 8-inch springform pan so that the lip is removed for easy access later. Lightly spray it with non-stick cooking spray and place a square sheet of parchment paper at the bottom.
- Make the Crust: In your food processor, crush the Biscoff cookies until they reach a fine consistency. Once done, add in the melted butter and pulse until thoroughly combined. Press it down firmly in the pan and chill.
- Prepare the Cheesecake Filling: Beat the softened cream cheese, powdered sugar, and vanilla extract in a stand mixer until smooth. Gradually add the Biscoff cookie butter, then add cold heavy cream, whipping until thickened. Spread over the chilled crust.
- Chill to Set: Cover the cheesecake with plastic wrap and refrigerate for at least 6-8 hours, preferably overnight.
- Add the Topping: Once set, remove the cheesecake and drizzle with melted Biscoff cookie butter and scatter crushed cookies on top.
Notes
For best results, allow the cheesecake to sit at room temperature for 10-15 minutes before slicing.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
Nutrition
- Calories: Approximately 350 per serving
- Sodium: 150 mg
- Protein: 5 g