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Biscoff Cheesecake

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  • Author: KimEasy
  • Prep Time: 30 minutes
  • Cook Time: 6 hours
  • Total Time: 6 hours 30 minutes
  • Yield: 12 servings 1x
  • Category: Dessert
  • Method: No-Bake
  • Cuisine: American-inspired
  • Diet: Vegetarian

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.