Oh my goodness, let me tell you about my absolute favorite treat—Biscoff Cookie Cheesecake! This dessert is like a dream come true with its creamy, luscious filling and that irresistible crunchy crust. It’s rich and velvety, and the flavor of those iconic Biscoff cookies just takes it over the top. I remember the first time I made it for a family gathering; everyone devoured it and begged for the recipe! Trust me, there’s something so satisfying about the combination of the creaminess and that delightful crunch. It’s become my go-to for special occasions and even just a cozy night in. You’ll want to have this one on repeat, I promise!
Ingredients List
- 1 ½ cups Biscoff cookies, crushed (these will form the base of your cheesecake)
- ½ cup unsalted butter, melted (this binds the crust together beautifully)
- 16 oz cream cheese, softened (make sure it’s at room temperature for a smooth texture)
- 1 cup powdered sugar (this sweetens the cheesecake without any graininess)
- 1 tsp vanilla extract (for that extra layer of flavor)
- 1 cup heavy cream (this will add that rich creaminess we love)
- ½ cup Biscoff spread (the star of the show, giving that authentic Biscoff flavor)
- Extra Biscoff cookies for topping (because who doesn’t love a little extra crunch on top?)
How to Prepare Biscoff Cookie Cheesecake
Alright, let’s get into the nitty-gritty of making this heavenly Biscoff Cookie Cheesecake! It’s easier than you might think, and I promise, the results are totally worth it. Let’s start with the crust!
Prepping the Crust
First, grab those crushed Biscoff cookies and melted butter. In a mixing bowl, combine them until they’re well blended—think of the texture like wet sand; it should hold together nicely when you squeeze it. Now, take a springform pan and press this mixture firmly into the bottom. You want it compact so it holds up when you slice into the cheesecake. Make sure it’s even across the bottom for that perfect bite. Once that’s done, set it aside while we whip up the filling!
Making the Cheesecake Filling
In a large bowl, beat the softened cream cheese until it’s silky smooth—this is where the magic happens! Gradually mix in the powdered sugar and vanilla extract, and keep beating until everything’s combined. Now for the fun part: in a separate bowl, whip the heavy cream until you get those gorgeous stiff peaks. This airiness is key! Gently fold the whipped cream into your cream cheese mixture, being careful not to deflate it. Then, swirl in that glorious Biscoff spread until it’s just combined. You want to keep that light texture, so fold gently and patiently!
Assembling the Cheesecake
Now, pour your dreamy cheesecake filling over the crust, spreading it out evenly. It’s looking good already, isn’t it? Once that’s done, cover it and pop it into the refrigerator. For the best flavor and texture, let it chill for at least four hours—or, for the ultimate experience, overnight if you can wait! The longer it chills, the more the flavors meld together. Trust me, it’s worth the wait!
Why You’ll Love This Recipe
- Incredibly creamy texture that melts in your mouth—it’s pure bliss!
- Super easy to prepare, making it perfect for both novice and experienced bakers.
- Rich Biscoff flavor that will have your taste buds dancing with joy.
- No baking required, so you can enjoy this delicious dessert without the oven stress!
- Perfect for any occasion, whether it’s a birthday party, holiday gathering, or just a sweet treat for yourself.
- Impressive enough to wow your friends and family, yet simple enough for a cozy night in.
- Customizable with toppings or drizzles, letting you get creative with each serving!
Tips for Success
To nail the perfect Biscoff Cookie Cheesecake, here are my top tips! First, make sure your cream cheese is at room temperature—this helps achieve that silky smooth texture we crave. Don’t rush the whipping process; when you whip the heavy cream, go for those stiff peaks! It’s crucial for the lightness of your filling. And let’s talk chilling time: while four hours is great, overnight is even better for letting the flavors develop fully. Lastly, when you’re folding in the whipped cream, be gentle! You want to keep all that lovely airiness in there for that dreamy cheesecake experience.
Nutritional Information
Now, let’s talk about the numbers, shall we? Here’s the estimated nutritional breakdown for one slice of this heavenly Biscoff Cookie Cheesecake. Keep in mind, these values are estimates, but they give you a good idea of what you’re indulging in:
- Calories: 350
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Cholesterol: 70mg
- Sodium: 200mg
- Carbohydrates: 30g
- Sugar: 20g
- Fiber: 1g
- Protein: 4g
So, while it’s definitely a treat, it’s one that’s totally worth every delicious bite! Enjoy responsibly, and savor the creamy goodness!
FAQ Section
Can I use a different type of cookie for the crust?
Absolutely! If you’re not a fan of Biscoff cookies, you can use graham crackers, Oreos, or even chocolate cookies for a different flavor twist. Just make sure to adjust the amount of butter accordingly to keep that crust nice and firm.
How far in advance can I make this cheesecake?
You can make this Biscoff Cookie Cheesecake up to two days ahead of time. Just keep it covered in the fridge until you’re ready to serve. It actually tastes even better after chilling for a day or two!
Can I make this cheesecake gluten-free?
Yes, you can! Just swap the Biscoff cookies for a gluten-free cookie option, and check that your Biscoff spread is gluten-free as well. You’ll have a delicious treat that everyone can enjoy!
What can I use instead of heavy cream?
If you’re looking for a lighter option, you can use whipped coconut cream or a dairy-free cream alternative. Just keep in mind that it might alter the flavor a bit, but it will still be tasty!
Can I freeze the Biscoff Cookie Cheesecake?
Yes, you can freeze it! Just make sure it’s well-wrapped in plastic wrap and then placed in an airtight container. When you’re ready to enjoy it, let it thaw in the fridge overnight before serving. It’s a great way to have dessert on hand for those spontaneous cravings!
Storage & Reheating Instructions
To store your leftover Biscoff Cookie Cheesecake, simply cover it tightly with plastic wrap or transfer it to an airtight container. It’ll stay fresh in the refrigerator for up to five days, but let’s be honest—it’s usually gone long before then! As for reheating, you don’t need to worry about that since this cheesecake is best served chilled. Just slice off what you want and enjoy that creamy goodness straight from the fridge. If you happen to freeze it, let it thaw overnight in the fridge before serving. Trust me, it’s just as delicious after a freeze!
Serving Suggestions
Now, let’s talk about how to elevate your Biscoff Cookie Cheesecake experience! While this cheesecake is absolutely divine on its own, pairing it with a few delightful accompaniments can take it to the next level. Here are some of my favorite ideas:
- Coffee or espresso: The rich, bold flavors of coffee complement the sweetness of the cheesecake perfectly. A nice cup of brewed coffee or a shot of espresso really balances out that creamy goodness.
- Whipped cream: A dollop of freshly whipped cream on top adds an airy touch that contrasts beautifully with the dense cheesecake. You can even sprinkle a bit of cocoa powder or cinnamon for a fun twist!
- Chocolate drizzle: Drizzle some melted chocolate or caramel sauce over the top for an extra layer of decadence. It not only looks stunning but also adds that sweet touch that’s hard to resist.
- Fresh berries: Consider serving it with a side of fresh strawberries or raspberries. The tartness of the berries cuts through the richness and adds a refreshing element to each bite.
- Additional Biscoff cookies: Crumble some extra Biscoff cookies on top for that crunchy texture and to reinforce the delightful flavor. Trust me, the more Biscoff, the better!
Feel free to mix and match these suggestions based on your mood or the occasion. The goal is to enhance that creamy, dreamy cheesecake and make every bite a little bit more special!
For more delicious cheesecake recipes, check out this cheesecake collection!
Print
Biscoff Cookie Cheesecake: 7 Irresistible Layers of Delight
- Total Time: 4 hours 30 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A creamy cheesecake with Biscoff cookie flavor and a crunchy crust.
Ingredients
- 1 ½ cups Biscoff cookies, crushed
- ½ cup unsalted butter, melted
- 16 oz cream cheese, softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1 cup heavy cream
- ½ cup Biscoff spread
- Extra Biscoff cookies for topping
Instructions
- Preheat the oven to 350°F (175°C).
- Mix crushed Biscoff cookies with melted butter.
- Press the mixture into the bottom of a springform pan.
- In a bowl, beat cream cheese until smooth.
- Add powdered sugar and vanilla extract, mix well.
- In another bowl, whip heavy cream until stiff peaks form.
- Fold whipped cream into the cream cheese mixture.
- Spread Biscoff spread into the mixture and combine.
- Pour the cheesecake filling over the crust.
- Chill in the refrigerator for at least 4 hours.
- Top with extra Biscoff cookies before serving.
Notes
- For best results, use room temperature cream cheese.
- Allow the cheesecake to chill overnight for better flavor.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20g
- Sodium: 200mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg
Keywords: Biscoff Cookie Cheesecake, cheesecake, dessert, Biscoff