Biscoff Cheesecake

Biscoff Cheesecake

This Biscoff cheesecake is super creamy with a crust made from Biscoff cookies. It’s loaded with Biscoff cookie butter, and there’s a surprise layer of Biscoff spread and cookies in the middle. It’s like a dream for cookie butter cheesecake lovers! Plus, it’s a no-bake cheesecake, making it easy and quick to prepare with just a few ingredients.

PREP TIME: 20 minutes
CHILL TIME: 8 hours
TOTAL TIME: 20 minutes
SERVINGS: 12 people

INGREDIENTS

  • 13 oz biscoff cookies 375g, around 1.5 packs
  • 5 tbsp unsalted butter melted
  • ¼ tsp sea salt

Cheesecake filling

  • 1 ¼ cup heavy whipping cream cold
  • 24 oz cream cheese softened
  • 2 cups powdered sugar sifted
  • 1 cup biscoff spread
  • ⅛ tsp sea salt
  • ¼ cup biscoff spread melted
  • 6 biscoff cookies crumbled

Assembly

  • 8 cookies crumbled
  • ¾ cup biscoff spread melted

Makes: 9inch round

INSTRUCTIONS

Crust:

  1. Line the bottom of an 8” or 9” springform round baking pan with parchment paper (optional but recommended for easy removal).
  2. Crush Biscoff cookies finely, either in a food processor or by placing them in a zippered bag and using a rolling pin.
  3. Combine the crushed cookies with melted unsalted butter and sea salt. Mix well.
  4. Pour the crust mixture into the springform pan, spreading it evenly. Press down firmly with the bottom of a glass to create a compact crust.

Cheesecake Filling

  1. Whip 1 ¼ cups of heavy cream until it’s stiff, then put it in the fridge.
  2. Make the cheesecake mixture by blending 24 oz cream cheese, 2 cups powdered sugar, 1 cup Biscoff spread, and ⅛ teaspoon sea salt until smooth.
  3. Carefully fold the chilled whipped cream into the cheesecake mixture. Don’t stir too hard to keep it fluffy.
  4. Put half of the cheesecake mix on the crust and spread it evenly.
  5. Sprinkle crushed Biscoff cookies on top. Melt ¼ cup of Biscoff spread in the microwave (10 seconds at a time, stirring in between), and drizzle it over the cookies.
  6. Add the rest of the cheesecake mix on top and smooth it out.
  7. Chill in the fridge for at least 8 hours or overnight.

Assembly

  1. Run a knife or thin spatula around the edge of the cheesecake to loosen it.
  2. Remove the outer ring and carefully transfer the cheesecake onto a serving plate using a spatula and/or knife.
  3. Melt ¾ cup of Biscoff spread in the microwave (10 seconds at a time, stirring in between). Pour it over the cheesecake and spread it to the edges.
  4. Slice and serve!

NOTES

  • Keep the cheesecake covered in the refrigerator for up to 4 days or store it in an airtight container or bag in the freezer for up to 2 months.
  • For refrigerator storage, consider using a cake carrier to protect the top and keep it sealed.

Top Tips:

  • Use softened cream cheese.
  • Whip the cream until it forms medium-stiff peaks to ensure your cheesecake has the right thickness and sets properly.
  • Chill the cheesecake to let the flavor and texture develop.

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A heavenly Biscoff cheesecake that marries the irresistible flavors of creamy cheesecake with the spiced and caramelized goodness of Biscoff cookies. The crust is typically crafted from crushed Biscoff cookies mixed with melted butter, creating a crunchy and flavorful base. The cheesecake filling is a velvety blend of cream cheese, sugar, and a generous amount of Biscoff cookie spread, providing a luscious texture and a distinct caramelized flavor. The addition of vanilla extract and, optionally, a swirl of extra Biscoff spread enhances the overall richness and depth of the cheesecake. Once set, this Biscoff cheesecake is often garnished with a drizzle of melted Biscoff spread, crumbled Biscoff cookies, or even a dollop of whipped cream for a delightful finish. The result is a decadent and indulgent dessert that captures the essence of Biscoff cookies in every creamy bite, making it a delightful treat for Biscoff enthusiasts and dessert lovers alike.

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