Description
This Biscoff Cheesecake features a buttery Biscoff cookie crust, a creamy Biscoff-infused filling, and a smooth Biscoff spread topping. It’s a no-bake dessert that’s perfect for any occasion.
Ingredients
Units
Scale
For the crust:
- 2 cups (about 32) Biscoff cookies, crushed into fine crumbs
- 6 tablespoons unsalted butter, melted
For the filling:
- 24 ounces (3 packages) full-fat cream cheese, softened to room temperature
- 1 cup powdered sugar
- 1 cup Biscoff cookie spread
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream, cold
For the topping:
- 1/2 cup Biscoff cookie spread, melted
- Crushed Biscoff cookies, for garnish
Instructions
- Prepare the crust:
- In a medium bowl, combine the crushed Biscoff cookies and melted butter until the mixture resembles wet sand.
- Press the mixture firmly into the bottom of a 9-inch springform pan to form an even layer.
- Refrigerate the crust while preparing the filling.
- Make the filling:
- In a large bowl, beat the softened cream cheese and powdered sugar together until smooth and creamy.
- Add the Biscoff cookie spread and vanilla extract; continue beating until fully combined.
- In a separate bowl, whip the cold heavy cream to stiff peaks.
- Gently fold the whipped cream into the cream cheese mixture until well incorporated and smooth.
- Assemble the cheesecake:
- Pour the filling over the prepared crust, spreading it evenly with a spatula.
- Smooth the top and refrigerate the cheesecake for at least 6 hours, or overnight, to allow it to set properly.
- Add the topping:
- Once the cheesecake is set, melt the Biscoff cookie spread in the microwave for about 20-30 seconds until it reaches a pourable consistency.
- Pour the melted Biscoff spread over the top of the cheesecake, spreading it evenly.
- Garnish with crushed Biscoff cookies around the edges.
- Return the cheesecake to the refrigerator for an additional 30 minutes to set the topping.
- Serve:
- Carefully remove the cheesecake from the springform pan.
- Slice and serve chilled.
- Store any leftovers in the refrigerator for up to 5 days.
Notes
- Ensure the cream cheese is fully softened to room temperature to achieve a smooth filling.
- Whipping the heavy cream to stiff peaks is crucial for the filling’s structure; ensure the cream is cold before whipping.
- For clean slices, use a sharp knife dipped in hot water and wiped dry before each cut.