Description
This rich and indulgent cheesecake is made with a buttery Biscoff cookie crust, a velvety cream cheese and cookie butter filling, and a glossy layer of melted Biscoff spread on top. Simple, elegant, and packed with irresistible caramelized flavor.
Ingredients
Scale
- 200g (7 oz) Biscoff biscuits, crushed
- 80g (3 oz) unsalted butter, melted
- 300ml (1¼ cups) double cream
- 400g (14 oz) full-fat cream cheese
- 200g (7 oz) Biscoff spread
- Optional Topping:
- 150g (5 oz) Biscoff spread, melted
- 50g (2 oz) Biscoff biscuits, crushed
Instructions
- Mix the crushed Biscoff biscuits with melted butter and press into the base of a springform pan. Chill while preparing the filling.
- In a large bowl, whisk together the double cream, cream cheese, and Biscoff spread until thick and creamy.
- Spoon the filling over the chilled crust, smoothing the top. Refrigerate for at least 4 hours or overnight until firm.
- Before serving, melt the additional Biscoff spread and pour it over the cheesecake. Sprinkle with crushed Biscoff biscuits.
- Chill for 1 more hour to set the topping. Slice and serve chilled.
Notes
- For a firmer texture, freeze the cheesecake for 30 minutes before serving.
- You can substitute Biscoff spread with any cookie butter if needed.
- Use a hot knife to slice clean pieces.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-bake
- Cuisine: European
Nutrition
- Serving Size: 1 slice
- Calories: 445
- Sugar: 20g
- Sodium: 250mg
- Fat: 32g
- Saturated Fat: 18g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 80mg