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Biscoff Cheesecake Recipe

Biscoff Cheesecake Recipe
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★★★★★

5.1 from 26 reviews

Indulge in this decadent Biscoff Cheesecake, featuring a luscious creamy filling and a buttery Biscoff cookie crust. Topped with a rich Biscoff cookie butter drizzle and cookie crumbles, this dessert is a delightful treat for any occasion.

Ingredients

Scale

Cookie Crust:

  • 8.8 ounces Biscoff Cookies (250g)
  • 1/3 cup Butter (75g), Melted

Cheesecake Filling:

  • 16 ounces Cream Cheese (450g), Full Fat, Brick Style, Softened*
  • 1/2 cup Powdered Sugar (60g)
  • 1 teaspoon Vanilla Extract
  • 1 cup Biscoff Cookie Butter (250g)
  • 1 1/4 cups Heavy Cream (300ml), Cold
  • 1/4 cup Biscoff Cookie Butter (63g)
  • 2 Biscoff Cookies, Crushed

Instructions

  1. Prepare your springform pan. Flip the base of your 8-inch springform pan so that there isn’t any lip on the bottom. Spray with non-stick spray and line the bottom with parchment paper.
  2. Prepare the cookie crust. Process Biscoff cookies into crumbs, mix with melted butter, and press into the pan.
  3. Prepare the cheesecake filling. Beat cream cheese, powdered sugar, vanilla extract, and Biscoff cookie butter until smooth. Add heavy cream and beat until thickened.
  4. Spread the filling. Smooth the cheesecake filling over the cookie crust and chill for at least 6-8 hours.
  5. Decorate. Melt Biscoff cookie butter, drizzle over the cheesecake, and sprinkle crushed cookies on top. Chill for 10 minutes before serving.

Notes

  • For best results, chill the cheesecake overnight to allow flavors to meld.
  • Feel free to garnish with additional cookie crumbs or whipped cream.

Nutrition

Keywords: Biscoff Cheesecake, Dessert, Biscoff Cookies, Cookie Butter, No-Bake

Find it online: https://foodbylina.com/biscoff-cheesecake-recipe/