A delightful and creamy cheesecake made with Biscoff cookie spread and crushed Biscoff cookies, perfect for dessert lovers.
Author:Isabella
Prep Time:20 minutes
Cook Time:10 minutes
Total Time:4 hours 30 minutes
Yield:8 servings 1x
Category:Dessert
Method:Baking and Chilling
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
8 ounces cream cheese, softened
1 cup powdered sugar
1 teaspoon vanilla extract
1 cup heavy whipping cream
1 cup Biscoff cookie spread
1 cup Biscoff cookies, crushed
2 tablespoons unsalted butter, melted
Pinch of salt
Instructions
Preheat the oven to 325°F. In a medium bowl, combine crushed Biscoff cookies and melted butter. Mix until the crumbs are evenly coated. Press the mixture firmly into the bottom of a 9-inch springform pan to form the crust. Bake for 10 minutes, then remove and let cool.
In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth. Gradually add powdered sugar and continue to beat until well combined. Mix in vanilla extract and Biscoff cookie spread until fully incorporated.
In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until no streaks remain.
Pour the cheesecake filling over the cooled crust and spread it evenly. Smooth the top with a spatula. Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, or overnight for best results.
Once set, carefully remove the cheesecake from the springform pan. Top with additional crushed Biscoff cookies or a drizzle of Biscoff cookie spread if desired. Slice and serve chilled.
Notes
For a chocolate twist, mix in 1/4 cup of cocoa powder into the cream cheese mixture or drizzle melted chocolate on top before serving.
To make mini cheesecakes, use a muffin tin lined with cupcake liners and divide the crust and filling evenly among the cups. Adjust the chilling time to about 2 hours.