Biscoff Cheesecake
A rich and creamy Biscoff cheesecake that combines the nostalgic flavors of Biscoff cookies with a velvety cream cheese filling on a crumbly cookie base.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Total Time: 240 minutes
- Yield: 10 servings 1x
- Category: Dessert
- Method: Chilling
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 250g Biscoff cookies
- 100g unsalted butter, melted
- 600g cream cheese
- 150g powdered sugar
- 300ml heavy cream
- 1 tsp vanilla extract
- 200g Biscoff spread
- Optional: additional Biscoff cookies for topping
Instructions
- Prepare the crust: Crush the Biscoff cookies and mix with melted butter. Press the mixture into the base of a springform pan.
- Beat the cheese mixture: In a bowl, beat the cream cheese and powdered sugar until smooth.
- Whip the cream: In another bowl, whip the heavy cream until stiff peaks form, then fold it into the cream cheese mixture along with the vanilla extract.
- Combine with Biscoff spread: Gently mix in the Biscoff spread until well combined.
- Fill the crust: Pour the cheesecake filling over the crust and smooth the top.
- Chill and set: Refrigerate for at least 240 minutes or overnight.
- Garnish and serve: Before serving, top with additional Biscoff cookies if desired.
Notes
For a firmer cheesecake, consider adding a bit of gelatin to the filling. This cheesecake is best made a day ahead for optimal flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 18g
- Sodium: 290mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 70mg
Find it online: https://doughgirlbylea.com/biscoff-cheesecake/