Description
A delicious and easy-to-make Biscoff Cheesecake that combines the rich flavors of cream cheese and Biscoff cookie spread, topped with crushed Biscoff cookies.
Ingredients
Scale
- 8 ounces cream cheese, softened
- 1 cup Biscoff cookie spread
- 1 cup heavy whipping cream
- 1/2 cup powdered sugar
- 1 cup Biscoff cookies, crushed (for crust and topping)
Instructions
- In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
- Add the Biscoff cookie spread and powdered sugar to the cream cheese, mixing until well combined and smooth.
- In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the Biscoff mixture until fully incorporated.
- In a 9-inch springform pan, press half of the crushed Biscoff cookies evenly into the bottom to form the crust.
- Pour the cheesecake filling over the crust and smooth the top with a spatula. Sprinkle the remaining crushed Biscoff cookies on top for garnish.
- Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, or overnight for best results, to allow it to set.
- Once set, carefully remove the sides of the springform pan and slice the cheesecake into wedges to serve.
Notes
- For a chocolate twist, add 1/4 cup of cocoa powder to the cheesecake mixture.
- Serve with a drizzle of chocolate or caramel sauce on top for added flavor and presentation.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 15g
- Sodium: 200mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 90mg