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Biscoff Cheesecake Dessert: Indulge in This Irresistible Treat

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Indulge in a creamy Biscoff cheesecake featuring a crunchy cookie crust, topped with crushed Biscoff cookies and a drizzle of spread. Perfect for any occasion, this dessert can be made in advance and is sure to impress!

Ingredients

Scale
  • 200g Biscoff cookies (about 24 cookies)
  • 100g unsalted butter, melted
  • 2 tablespoons granulated sugar
  • 500g cream cheese, softened
  • 100g powdered sugar
  • 200ml heavy whipping cream
  • 1 teaspoon vanilla extract
  • 200g Biscoff spread
  • 100g Biscoff cookies, crushed
  • Extra Biscoff spread for drizzling

Instructions

  1. Preheat your oven to 180°C (350°F).
  2. In a food processor, pulse 200g of Biscoff cookies into fine crumbs.
  3. Mix cookie crumbs with 100g melted butter and 2 tablespoons sugar until it resembles wet sand.
  4. Press the mixture into the bottom of a 9-inch springform pan and bake for 10 minutes. Let cool.
  5. In a large bowl, beat 500g softened cream cheese until smooth. Gradually add 100g powdered sugar.
  6. Add 200ml heavy whipping cream and 1 teaspoon vanilla extract, beating until stiff peaks form.
  7. Gently fold in 200g Biscoff spread.
  8. Pour the cheesecake filling over the cooled crust and spread evenly.
  9. Drizzle extra Biscoff spread on top and swirl gently.
  10. Cover and refrigerate for at least 4 hours or overnight.
  11. Before serving, remove the springform pan and sprinkle with crushed Biscoff cookies and drizzle with Biscoff spread.
  12. Slice and serve chilled.

Notes

  • For a richer flavor, you can use a combination of Biscoff spread and other flavored spreads.
  • This cheesecake can be made a day in advance, making it perfect for gatherings.
  • Store any leftovers in the refrigerator, covered, for up to 3 days.

Find it online: https://recipedune.com/biscoff-cheesecake-dessert/