Description
A creamy cheesecake infused with the unique flavor of Biscoff cookies, 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 (melted for drizzling)
- Biscoff cookies, crumbled (for garnish)
- Whipped cream (optional)
Instructions
- Prepare the Crust: In a bowl, mix crushed Biscoff cookies, melted butter, and brown sugar. Press the mixture into a 9-inch springform pan. Freeze it for 15 minutes to set.
- Make the Cheesecake Filling: In a separate bowl, beat the cream cheese and powdered sugar together until smooth. Add the Biscoff cookie butter, sour cream, and vanilla extract. In another bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cheesecake batter. Pour the filling over the crust and smooth the top.
- Chill the Cheesecake: Place the cheesecake in the refrigerator and let it chill for at least 360 minutes, or overnight for the best texture.
- Assemble & Decorate: Drizzle warm Biscoff cookie butter over the top of the cheesecake. Sprinkle some cookie crumbles and garnish with a whole Biscoff cookie.
Notes
For best results, let the cheesecake come to room temperature before slicing for easier cuts. It can be stored in the refrigerator for about 5 days.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 30g
- Sodium: 290mg
- Fat: 30g
- Saturated Fat: 17g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 85mg
Keywords: cheesecake, Biscoff, dessert, no-bake, sweet treat