Description
A rich and creamy cheesecake combining Biscoff cookie flavors and a crunchy cookie crust, perfect for any occasion.
Ingredients
Scale
- 2 cups crushed Biscoff cookies
- 6 tbsp melted butter
- 1/4 cup brown sugar
- 24 oz cream cheese, softened
- 1 cup powdered sugar
- 1 cup Biscoff cookie butter
- 1/2 cup sour cream
- 1 tsp vanilla extract
- 1 1/2 cups heavy whipping cream
- 1/2 cup warm Biscoff cookie butter (for drizzling)
- Biscoff cookies (crumbled, for topping)
- Whipped cream (optional)
Instructions
- Prepare the Crust: Mix crushed Biscoff cookies, melted butter, and brown sugar in a bowl. Press the mixture into a 9-inch springform pan. Freeze for 15 minutes to set.
- Make the Cheesecake Filling: Beat cream cheese and powdered sugar until smooth. Add Biscoff cookie butter, sour cream, and vanilla extract. In a separate bowl, whip heavy cream until stiff peaks form, then fold it into the cheesecake batter. Pour the filling over the crust and smooth the top.
- Chill the Cheesecake: Refrigerate for at least 6 hours (or overnight) for the best texture.
- Assemble & Decorate: Drizzle warm Biscoff cookie butter over the cheesecake. Sprinkle cookie crumbles and garnish with a whole Biscoff cookie on top.
Notes
Store leftovers in the fridge for up to 5 days. Make sure to cover the cheesecake with plastic wrap or store it in an airtight container.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 25g
- Sodium: 300mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 90mg
Keywords: cheesecake, Biscoff, dessert, no-bake