Ingredients
- Biscoff Cookies: 250g
- Melted Butter: 80g, unsalted
- Cream Cheese: 500g, full-fat, softened
- Biscoff Spread: 250g, plus 50g for topping
- Icing Sugar: 60g
- Double Cream: 300ml
- Biscoff Cookies: For decoration (optional)
Instructions
- Crush the Biscoff cookies into fine crumbs using a food processor or a zip-lock bag and rolling pin.
- Mix the crushed cookies with melted butter until well combined.
- Press the mixture firmly into the base of a 9-inch springform pan to create an even layer. Refrigerate for 30 minutes.
- In a large mixing bowl, beat the softened cream cheese and icing sugar together until smooth and creamy.
- In a separate bowl, whip the double cream until stiff peaks form.
- Gently fold the whipped double cream into the cream cheese mixture until just combined.
- Add 250g of Biscoff spread to the mixture and gently fold until evenly distributed.
- Pour the Biscoff-infused filling over the prepared cookie crust in the springform pan. Smooth the top.
- Melt the remaining 50g Biscoff spread and drizzle it over the top of the cheesecake. Decorate with additional Biscoff cookies, if desired.
- Cover and refrigerate for at least 4-6 hours, or preferably overnight, to allow the cheesecake to set completely.
Notes
- Soften cream cheese completely to avoid lumps.
- Don’t overmix the filling. Gently fold until combined.
- Chill the cheesecake for at least 4-6 hours. Overnight is best.
- Use full-fat cream cheese and double cream for the best flavor and texture.
- Substitute graham crackers for Biscoff cookies in the crust, if desired.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: European
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 450 Kcal
- Sugar: 30g
- Sodium: 200mg
- Fat: 35g
- Saturated Fat: 20g
- Unsaturated Fat: 10g
- Trans Fat: 1g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 100mg