Description
A creamy cheesecake with Biscoff cookie flavor and a crunchy crust.
Ingredients
Scale
- 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