Description
A delightful fusion of creamy cheesecake and the rich, spiced flavor of Biscoff cookies with a crunchy cookie crust.
Ingredients
Scale
- 1 ½ cups Biscoff cookies, crushed
- ½ cup unsalted butter, melted
- 16 oz cream cheese, softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1 cup heavy whipping cream
- ¼ cup Biscoff spread for topping
Instructions
- In a bowl, combine crushed Biscoff cookies and melted butter. Press the mixture into the bottom of a springform pan to form the crust.
- In another bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth.
- In a separate bowl, whip the heavy cream until stiff peaks form.
- Gently fold the whipped cream into the cream cheese mixture until well combined.
- Pour the cheesecake filling over the crust in the springform pan.
- Drizzle the Biscoff spread over the top and swirl with a knife to create a marbled effect.
- Refrigerate for at least 4 hours or until set.
- Serve chilled to enjoy the full flavor and texture.
Notes
This cheesecake is best served chilled. Garnish with additional Biscoff cookies or a drizzle of extra Biscoff spread.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 360
- Sugar: 16g
- Sodium: 180mg
- Fat: 26g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 75mg