Description
The Best Biscoff Cheesecake is a sweet, creamy delight featuring a buttery Biscoff cookie crust, a rich cream cheese filling infused with Biscoff spread, and a glossy Biscoff topping.
Ingredients
- 2 cups finely crushed Lotus Biscoff cookies, about 8–9 oz
- 6 tbsp unsalted butter, melted
- 1 pinch salt, optional
- 24 oz full-fat cream cheese, softened
- 1 cup smooth Biscoff cookie butter spread
- 1 cup heavy whipping cream, cold
- ¾ cup powdered sugar
- 2 tsp vanilla extract
- 1 pinch salt
- ¾ cup smooth Biscoff spread
- 4–6 whole Biscoff cookies
- ¼ cup crushed Biscoff cookies
- Whipped cream, optional
Instructions
- Make the Cookie Crust: Combine crushed Biscoff cookies with melted butter and salt, press into a springform pan, and refrigerate.
- Beat the Cream Cheese: Beat softened cream cheese until smooth, then add powdered sugar, vanilla, and salt.
- Add the Biscoff Spread: Warm Biscoff spread, mix into cream cheese until smooth.
- Whip the Cream: Beat cold heavy whipping cream until medium-stiff peaks form.
- Fold Everything Together: Gently fold whipped cream into the Biscoff cream cheese mixture.
- Fill the Cheesecake Pan: Spoon filling over the crust and smooth the top.
- Chill Until Firm: Cover and refrigerate for at least 8 hours or overnight.
- Make the Glossy Biscoff Topping: Heat remaining Biscoff spread until pourable, then pour over the cheesecake.
- Decorate and Serve: Release the springform pan, decorate with crushed cookies and whipped cream, and serve chilled.
Notes
- Use full-fat cream cheese for the best flavor and structure.
- Start with softened cream cheese to prevent lumps.
- Use cold heavy cream for better whipping.
- Don’t overmix the filling to preserve its airy texture.
- Let the topping cool slightly before pouring.
- Chill overnight for a firm cheesecake.
- Use a springform pan for easy removal.
- 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: 300mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 80mg