Biscoff Cheesecake
A rich and creamy cheesecake with a delicious Biscoff cookie crust and a smooth Biscoff cookie butter filling.
Ingredients
- 8.8 ounces Biscoff Cookies
- 1/3 cup Butter Melted
- 16 ounces Cream Cheese Full Fat, Brick Style, Softened
- 1/2 cup Powdered Sugar
- 1 teaspoon Vanilla Extract
- 1 cup Biscoff Cookie Butter
- 1 1/4 cups Heavy Cream Cold
- 1/4 cup Biscoff Cookie Butter
- 2 Biscoff Cookies Crushed
Instructions
- Prepare springform pan with parchment paper for easy removal.
- Process Biscoff cookies into crumbs, mix with melted butter, and press into the pan. Freeze crust.
- Beat cream cheese, powdered sugar, and vanilla. Add Biscoff cookie butter and heavy cream, mix until smooth.
- Spread filling over crust, refrigerate 6-8 hours or overnight.
- Melt Biscoff cookie butter, drizzle over cheesecake, sprinkle crushed cookies on top. Chill 10 minutes before serving.
Notes
Ensure cream cheese is softened for a smooth filling.