A deliciously indulgent dessert that’s incredibly easy to prepare, featuring a delightful blend of creamy cheesecake and the unique flavor of Biscoff cookies.
Ingredients
Scale:
250g Biscoff cookies, crushed into fine crumbs
100g unsalted butter, melted
400g cream cheese, softened
300ml heavy whipping cream, chilled
150g powdered sugar, sifted
150g Biscoff spread, slightly warmed
1 teaspoon vanilla extract
Additional crumbled Biscoff cookies for garnish
Biscoff spread for drizzling
Instructions
In a large mixing bowl, combine the crushed Biscoff cookies with melted butter. Mix until the crumbs are fully coated and resemble wet sand.
Press the cookie mixture into the bottom of a 9-inch springform pan. Pack the crust tightly and chill it in the refrigerator.
In a separate mixing bowl, beat the softened cream cheese until smooth and creamy.
Add powdered sugar and vanilla extract to the cream cheese and continue beating until fluffy.
In another bowl, whip the heavy cream until stiff peaks form.
Gently fold the whipped cream into the cream cheese mixture.
Fold in the Biscoff spread until evenly distributed.
Pour the cheesecake filling over the chilled crust and smooth the top with a spatula.
Cover with plastic wrap and refrigerate to set for at least 4 hours or overnight.
Once set, remove the sides of the springform pan and garnish with crumbled Biscoff cookies and drizzle with Biscoff spread.
