Biscoff Cheesecake

A Dreamy Dessert for Biscoff Lovers

If you’re a fan of the rich, caramelized flavor of Biscoff cookies, then this Biscoff Cheesecake is the ultimate treat for you! With a buttery Biscoff crust, a velvety cheesecake filling infused with cookie butter, and a decadent drizzle of melted Biscoff spread, this dessert is pure indulgence. Whether you’re celebrating a special occasion or just satisfying your sweet tooth, this cheesecake is guaranteed to impress.

Why You’ll Love This Biscoff Cheesecake

• Rich & Creamy – Every bite is packed with smooth, melt-in-your-mouth goodness.
• No-Bake Option – Perfect for those who want an easy, hassle-free dessert.
• Show-Stopping Appearance – The caramel tones and cookie crunch make it visually stunning.
• Easy to Make – Simple steps with no complicated baking techniques!

Ingredients for Biscoff Cheesecake

For the Biscoff Cookie Crust:

• 2 cups (200g) crushed Biscoff cookies
• 6 tablespoons (85g) unsalted butter, melted
• 2 tablespoons granulated sugar (optional)

For the Cheesecake Filling:

• 24 ounces (680g) cream cheese, softened
• 1 cup (240ml) heavy cream
• 1 cup (300g) Biscoff spread
• ¾ cup (150g) powdered sugar
• 1 teaspoon vanilla extract
• 1 tablespoon lemon juice

For the Topping:

• ½ cup (150g) Biscoff spread, melted
• Extra crushed Biscoff cookies for garnish
• Whipped cream (optional)

How to Make Biscoff Cheesecake

Step 1: Prepare the Biscoff Cookie Crust

1. Crush the Cookies – Blend Biscoff cookies in a food processor or place them in a ziplock bag and crush them with a rolling pin.
2. Mix with Butter – Combine the crushed cookies with melted butter and sugar.
3. Press into the Pan – Spread the mixture evenly into a 9-inch (23cm) springform pan and press firmly.
4. Chill the Crust – Refrigerate for at least 30 minutes to set.

Step 2: Make the Cheesecake Filling

1. Beat the Cream Cheese – In a large mixing bowl, beat the cream cheese until smooth.
2. Incorporate Biscoff Spread & Sugar – Mix in the Biscoff spread, powdered sugar, vanilla extract, and lemon juice until fully combined.
3. In a separate bowl, beat the heavy cream until it holds stiff peaks.
4. Fold Everything Together – Gently fold the whipped cream into the Biscoff mixture to maintain a light texture.

Step 3: Assemble & Chill

1. Spread the Filling – Pour the cheesecake filling over the chilled crust and smooth it out.
2. Refrigerate for at Least 6 Hours – For best results, chill overnight to let the flavors develop.

Step 4: Add the Topping

1. Drizzle Melted Biscoff Spread – Slightly warm the spread and drizzle it over the cheesecake.
2. Garnish – Sprinkle crushed Biscoff cookies and add whipped cream for extra indulgence.

Pro Tips for the Best Biscoff Cheesecake

• Use Room Temperature Ingredients – This ensures a smooth, lump-free filling.
• Let It Chill – The longer it chills, the better the flavor and texture.
• Slice with a Warm Knife – Run a knife under hot water for clean, professional-looking slices.
• Make It No-Bake – Skip the eggs and refrigerate instead of baking for a no-bake version.

Frequently Asked Questions

Can I make this cheesecake ahead of time?

Yes! It actually tastes better when made a day in advance.

Can I freeze Biscoff Cheesecake?

Absolutely! Wrap it securely and store it in the freezer for up to two months.Thaw in the fridge before serving.

How do I store leftovers?

Keep it in an airtight container in the refrigerator for up to 5 days.

Final Thoughts

This Biscoff Cheesecake is a guaranteed crowd-pleaser, blending the irresistible flavors of cookie butter with a creamy, indulgent cheesecake base. Perfect for any occasion, this dessert is as stunning as it is delicious—so go ahead, give it a try, and treat yourself!

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