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Biscoff Cheesecake

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This creamy, decadent Biscoff Cheesecake is the ultimate dessert for cookie butter lovers. With a buttery Biscoff cookie crust, a smooth cheesecake filling swirled with cookie butter, and a luscious Biscoff spread topping, this no-bake cheesecake is easy to make and irresistibly delicious. Perfect for any special occasion or as an indulgent treat.

Ingredients

Scale

Crust

  • 2 cups Biscoff cookies, crushed (about 20 cookies)
  • 1/2 cup unsalted butter, melted

Cheesecake Filling

  • 16 oz cream cheese, softened
  • 1 cup powdered sugar
  • 1 tsp vanilla extract
  • 1/2 cup Biscoff cookie butter, melted
  • 1 cup heavy cream, whipped to stiff peaks

Topping

  • 1/2 cup Biscoff cookie butter, melted
  • Optional: Crushed Biscoff cookies for garnish

Instructions

  1. Prepare the Crust:
    • In a medium bowl, mix the crushed Biscoff cookies and melted butter until combined.
    • Press the mixture firmly into the bottom of a 9-inch springform pan, creating an even layer.
    • Chill in the refrigerator for at least 15 minutes to set.
  2. Make the Filling:
    • In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
    • Add powdered sugar and vanilla extract, and mix until well combined.
    • Gradually mix in the melted Biscoff cookie butter until smooth.
    • Fold in the whipped cream gently until fully incorporated.
  3. Assemble the Cheesecake:
    • Pour the cheesecake filling over the prepared crust and spread evenly.
    • Chill in the refrigerator for at least 4 hours or overnight to set.
  4. Add the Topping:
    • Once the cheesecake is set, pour the melted Biscoff cookie butter over the top, spreading it evenly.
    • Garnish with crushed Biscoff cookies if desired.
  5. Serve:
    • Carefully release the cheesecake from the springform pan. Slice and serve chilled.

Notes

  • For clean slices, wipe your knife with a warm, damp cloth between cuts.
  • Store leftovers in an airtight container in the refrigerator for up to 5 days.
  • Want a baked version? Use this crust and filling but bake at 325°F (160°C) for 50–55 minutes, then chill before adding the topping.

Find it online: https://ukfinda.com/biscoff-cheesecake/