Biscoff Cookie Cheesecake: 7 Irresistible Layers of Delight
Indulge in a luscious no-bake dessert featuring layers of creamy cheesecake infused with the iconic flavor of Biscoff cookies and spread. This decadent Biscoff Cookie Cheesecake is a show-stopping treat perfect for any occasion.
Equipment
- Springform Pan
- Mixing Bowls
- Electric Mixer
- Spatula
- Measuring cups
Ingredients
Biscoff Crust
- 1 ½ cups Biscoff cookies crushed
- ½ cup unsalted butter melted
Cheesecake Filling
- 16 oz cream cheese softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1 cup heavy cream whipped to stiff peaks
- ½ cup Biscoff spread
Topping
- extra Biscoff cookies for garnish
- Biscoff spread for drizzle
Instructions
- Step 1 – Prepare Ingredients: Gather all ingredients and ensure cream cheese is softened and cookies are crushed.
- Step 2 – Make the Crust: Mix crushed Biscoff cookies with melted butter. Press into the bottom of a springform pan and bake at 350°F (175°C) for 10 minutes. Cool completely.
- Step 3 – Beat the Cream Cheese: In a large bowl, beat cream cheese until smooth and lump-free.
- Step 4 – Add Sugar and Vanilla: Mix in powdered sugar and vanilla extract until fluffy.
- Step 5 – Whip the Cream: In another bowl, whip heavy cream to stiff peaks.
- Step 6 – Fold Together: Gently fold the whipped cream into the cream cheese mixture to create a light, airy texture.
- Step 7 – Add Biscoff Spread: Fold in Biscoff spread to create a marbled effect.
- Step 8 – Assemble: Pour the filling over the cooled crust and spread evenly.
- Step 9 – Chill: Refrigerate for at least 4 hours or overnight to set.
- Step 10 – Serve: Top with crushed Biscoff cookies and a drizzle of Biscoff spread before serving.
Notes
Store in an airtight container in the refrigerator for up to 5 days or freeze for up to one month. For a gluten-free option, use gluten-free cookies. You can also make this dessert vegan by using plant-based cream cheese and coconut cream.