Description
This creamy Biscoff Cheesecake is a deliciously indulgent dessert made with a buttery Biscoff cookie crust, a rich and smooth cheesecake filling, and a luscious topping of crushed Biscoff cookies. Perfect for any special occasion or as a treat for yourself, this no-bake cheesecake is sure to satisfy your sweet tooth with its caramelized, spiced flavors!
Ingredients
Units
Scale
- :
- For the crust:
- 1 1/2 cups Biscoff cookies (or Speculoos cookies), crushed
- 1/4 cup unsalted butter, melted
- For the filling:
- 3 (8 oz) packages cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 1/2 cups heavy cream
- 1/4 cup Biscoff spread (cookie butter)
- 1/4 cup Biscoff cookies, crushed (for the filling and topping)
- For the topping:
- 1/4 cup Biscoff spread (cookie butter), melted
- 1/4 cup crushed Biscoff cookies
Instructions
- :
- Prepare the crust:
- In a medium bowl, mix the crushed Biscoff cookies with the melted butter until the mixture resembles wet sand. Press the mixture into the bottom of a 9-inch springform pan to form an even crust. Use the back of a spoon to pack it down tightly. Refrigerate while preparing the filling.
- Make the filling:
- In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Add the powdered sugar and vanilla extract and continue beating until well combined.
- In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until fully incorporated.
- Add the Biscoff spread:
- Melt the Biscoff spread in a microwave-safe bowl for about 20-30 seconds until it’s easy to stir. Add the melted Biscoff spread to the cream cheese mixture and fold it in gently. Stir in the crushed Biscoff cookies for added texture.
- Assemble the cheesecake:
- Pour the cheesecake filling over the prepared crust and spread it into an even layer. Smooth the top with a spatula. Refrigerate the cheesecake for at least 4 hours, or preferably overnight, to allow it to set.
- Add the topping:
- Once the cheesecake has set, drizzle the melted Biscoff spread over the top. Sprinkle the crushed Biscoff cookies evenly over the cheesecake for garnish.
- Serve:
- Carefully remove the cheesecake from the springform pan and transfer it to a serving platter. Slice and serve chilled!
Notes
- :
- If you can’t find Biscoff spread, you can substitute with other cookie butters, but Biscoff gives the cheesecake its unique flavor.
- For a richer topping, you can add whipped cream around the edges of the cheesecake.
- If you prefer a baked version, you can bake the crust at 350°F (175°C) for 10 minutes and bake the cheesecake filling for 30-35 minutes, but the no-bake method is much easier and just as delicious.
Nutrition
- Calories: 350
- Sugar: 23g
- Sodium: 200mg
- Fat: 24g
- Saturated Fat: 11g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 50mg