Description
A creamy and rich cheesecake with a Biscoff cookie crust and topping.
Ingredients
Scale
- 200g Biscoff cookies
- 100g unsalted butter
- 400g cream cheese
- 100g powdered sugar
- 200ml heavy cream
- 1 teaspoon vanilla extract
- 50g Biscoff spread
Instructions
- Preheat your oven to 180°C (350°F).
- Crush Biscoff cookies into fine crumbs.
- Melt butter and mix with cookie crumbs.
- Press the mixture into the bottom of a springform pan.
- In a bowl, beat cream cheese and powdered sugar until smooth.
- Add heavy cream, vanilla extract, and mix until thick.
- Spread the mixture over the cookie crust.
- Drizzle Biscoff spread on top.
- Chill in the refrigerator for at least 4 hours.
- Serve chilled and enjoy.
Notes
- Use room temperature cream cheese for better mixing.
- Chill overnight for best results.
- Top with extra Biscoff cookies if desired.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20g
- Sodium: 150mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg
Keywords: biscoff cheesecake