Biscoff Cheesecake
Ingredients
Base:
250 g digestive biscuits (or graham crackers)
100 g melted butter
Cheesecake Filling:
400 g cream cheese (softened)
200 ml heavy cream (cold)
120 g powdered sugar
200 g Biscoff spread (melted slightly)
1 tsp vanilla extract
Topping:
150–200 g Biscoff spread (melted)
Crushed Biscoff biscuits (for decoration)
Instructions
1. Prepare the base:
Crush the biscuits into fine crumbs.
Mix with melted butter until combined.
Press the mixture into a springform pan.
Chill in the fridge for 30 minutes.
2. Make the filling:
In a bowl, beat cream cheese until smooth.
Add powdered sugar and vanilla, mix well.
Add melted Biscoff spread and mix.
In another bowl, whip the heavy cream until stiff peaks form.
Gently fold the whipped cream into the cheesecake mixture.
3. Assemble:
Pour the filling over the chilled base.
Smooth the top.
Refrigerate for at least 4–6 hours (preferably overnight).
4. Add topping:
Pour melted Biscoff spread over the cheesecake.
Spread evenly.
Decorate with crushed biscuits around the edges.
Tips:
Chill overnight for the best texture.
Use a warm knife for clean slices (like in your picture).
You can freeze it for 1 hour before serving for sharper cuts.
