Biscoff Cheesecake
Ingredients
For the crust:
300 g (about 2 ½ cups) Biscoff cookies, crushed
120 g (½ cup) melted butter
For the cheesecake filling:
500 g (2 cups) cream cheese, softened
200 g (¾ cup) Biscoff spread
100 g (½ cup) powdered sugar
300 ml (1 ¼ cups) heavy cream, cold
1 tsp vanilla extract
For the topping:
150 g (½ cup) melted Biscoff spread
Extra crushed Biscoff cookies for decoration
Instructions
1. Prepare the crust:
Crush the Biscoff cookies into fine crumbs.
Mix with melted butter until well combined.
Press the mixture firmly into the bottom of a 9-inch (23 cm) springform pan.
Chill in the refrigerator while you make the filling.
2. Make the cheesecake filling:
In a large bowl, beat the cream cheese, Biscoff spread, powdered sugar, and vanilla until smooth and creamy.
In another bowl, whip the cold heavy cream until stiff peaks form.
Gently fold the whipped cream into the Biscoff mixture until fully combined.
3. Assemble:
Pour the filling over the chilled crust.
Smooth the top with a spatula.
Chill in the fridge for at least 6 hours (or overnight) until set.
4. Add the topping:
Warm the Biscoff spread slightly (so it’s pourable) and pour it over the chilled cheesecake.
Decorate the edges with crushed Biscoff cookies.
5. Serve:
Slice, serve cold, and enjoy your creamy, caramel-flavored Biscoff cheesecake!
