Indulgent Biscoff Cookie Crust Cheesecake Delight
This Biscoff Cookie Crust Cheesecake is a no-bake dessert that's creamy and dreamy, perfect for impressing friends and family.
Equipment
- 8-inch springform pan
- food processor
- stand mixer
- mixing bowls
Ingredients
For the Crust
- 8.8 ounces Biscoff cookies finely ground
- 5 tablespoons melted butter
For the Cheesecake Filling
- 16 ounces cream cheese softened
- 0.5 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup Biscoff cookie butter
- 1.25 cups heavy cream whipped to soft peaks
For the Toppings
- 0.5 cup additional Biscoff cookie butter melted
- 5 tablespoons crushed Biscoff cookies
Instructions
Preparation Steps
- Prepare an 8-inch springform pan with non-stick spray and parchment paper.
- Finely grind 8.8 ounces of Biscoff cookies and mix with 5 tablespoons of melted butter. Press into the pan.
- Chill the crust in the freezer for 15 minutes.
- Beat 16 ounces of cream cheese with ½ cup of powdered sugar and 1 teaspoon of vanilla until smooth.
- Incorporate 1 cup of Biscoff cookie butter into the mixture.
- Whip 1 ¼ cups of heavy cream to soft peaks and fold into the cheesecake filling.
- Spread the cheesecake filling over the crust and smooth the top.
- Cover and chill in the refrigerator for 6 to 8 hours, preferably overnight.
- Remove from the pan using parchment paper and place on a serving platter.
- Melt additional Biscoff cookie butter and drizzle over the cheesecake, then sprinkle with crushed cookies.
- Chill for another 10 minutes before serving.
Notes
For best flavor, chill thoroughly and use room temperature ingredients for a smooth filling.
Nutrition
Serving: 1sliceCalories: 450kcalCarbohydrates: 40gProtein: 5gFat: 32gSaturated Fat: 15gCholesterol: 85mgSodium: 300mgPotassium: 150mgFiber: 1gSugar: 25gVitamin A: 500IUCalcium: 60mgIron: 1mg
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