Ingredients
Crust
- 1 (8.8 ounce) pack Biscoff cookies
- ⅓ cup unsalted butter, melted
Filling
- 1 cup heavy whipping cream, chilled
- 3 (8 ounces each) blocks full-fat cream cheese, softened to room temperature
- ¾ cup confectioners’ sugar
- 1 teaspoon pure vanilla extract
- 1 cup Biscoff spread
Decoration
- ½ cup Biscoff spread
- Crushed Biscoff cookies (for garnish, about 2 tablespoons reserved from crust crumbs)
Instructions
- Prepare the Pan: Line a 9-inch springform pan with parchment paper and set aside to ensure easy removal of the cheesecake later.
- Make the Crust: Crush the Biscoff cookies into fine crumbs using a food processor or by placing them in a Ziploc bag and crushing with a rolling pin. Reserve 2 tablespoons of these crumbs for garnish. Combine the remaining crumbs with melted butter in a bowl and mix well. Press the mixture firmly into the bottom of the lined springform pan to form an even crust. Freeze the crust for 10-15 minutes to set.
- Prepare the Filling: In a medium bowl, beat the chilled heavy whipping cream using an electric mixer until soft peaks form. In another medium bowl, beat the softened cream cheese with confectioners’ sugar and vanilla extract until creamy and smooth. Add the 1 cup of Biscoff spread to the cream cheese mixture and blend for an additional couple of minutes until fully incorporated. Gently fold the whipped cream into the cream cheese mixture until well combined and smooth.
- Assemble the Cheesecake: Spread the cheesecake filling evenly over the chilled crust in the springform pan, smoothing the top with a spatula. Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow it to set properly.
- Decorate and Serve: Warm the remaining ½ cup Biscoff spread in the microwave for about 15 seconds until soft. Drizzle or spread this over the top of the set cheesecake, letting it gently drip over the sides for a beautiful effect. Sprinkle the reserved crushed Biscoff cookie crumbs around the top edge of the cheesecake for garnish. Carefully remove the cheesecake from the springform pan, slice, and serve chilled.
Notes
- Use full-fat cream cheese for the best texture and flavor.
- Make sure the cream cheese is softened to room temperature to avoid lumps in the filling.
- Chilling the cheesecake overnight improves its firmness and enhances flavor melding.
- For easier slicing, dip your knife in hot water and wipe it clean between cuts.
- The reserved cookie crumbs add a nice crunch and aesthetic finish as a garnish.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
