Description
Indulge in a creamy Biscoff cheesecake that combines the rich flavors of Biscoff cookies and a smooth cream cheese filling.
Ingredients
Scale
- 8 ounces cream cheese, softened
- 1 cup powdered sugar
- 1 cup heavy whipping cream
- 1 teaspoon vanilla extract
- 1 cup Biscoff cookie spread
- 1 cup Biscoff cookies, crushed (plus extra for garnish)
- 1/2 cup unsalted butter, melted
- 1 teaspoon ground cinnamon
- 1 tablespoon lemon juice
Instructions
- Prepare the crust by combining crushed Biscoff cookies with melted butter and cinnamon in a mixing bowl. Stir until it resembles wet sand.
- Press the mixture firmly into the base of a 9-inch springform pan and refrigerate for about 15 minutes to set.
- In a large bowl, whip the softened cream cheese with an electric mixer until creamy and smooth.
- Gradually add powdered sugar, mixing until fully blended.
- Incorporate Biscoff cookie spread, vanilla extract, and lemon juice, mixing until velvety.
- In another bowl, whip heavy cream until stiff peaks form, then carefully fold it into the Biscoff cream cheese mixture.
- Pour the cheesecake filling over the chilled crust and smooth the top with a spatula.
- Cover and refrigerate for a minimum of 4 hours, or ideally overnight.
- Before serving, sprinkle with additional crushed Biscoff cookies and drizzle with extra Biscoff cookie spread.
Notes
- For a fun twist, fold in 1/2 cup of melted chocolate into the cheesecake mixture.
- For a healthier alternative, replace half of the cream cheese with Greek yogurt.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 28g
- Sodium: 0mg
- Fat: 26g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 0mg