Description
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
Units
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
- 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.
- 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.
- 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.
- 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.
- 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.