Biscoff Cheesecake
Serves 12
20 mins prep
0 mins cook
480 mins chill
20 mins total
This biscoff cheesecake is ultra creamy, has a biscoff cookie crust, packed with biscoff cookie butter, and has a hidden layer of biscoff spread and cookies in the middle. It’s a cookie butter cheesecake dream! It’s a no-bake cheesecake that’s easy to make and comes together so fast. With very few ingredients.
Crust
Cheesecake filling
Assembly
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Crust
Line the bottom of an 8” or 9” springform round baking pan with parchment paper. Optional, but it will help slide the cheesecake onto a serving plate.
Crush biscoff cookies in a food processor or in a zippered bag with a rolling pin. Make sure it’s crushed finely. Add melted butter, salt, and stir.
2 ⅕ oz biscoff cookies1 tablespoons unsalted butter⅕ teaspoon sea saltPour crust mixture into the springform pan and spread it out to make it even. Press down with the bottom of a glass tightly.
Cheesecake Filling
Beat whipping cream to stiff peaks and set aside in the fridge for later.
¼ cup heavy whipping creamBeat the cream cheese until smooth. Add salt, powdered sugar and beat again until creamy. Scrape down the bowl and beat again. Add cookie butter and beat until smooth.
4 oz cream cheese⅓ cups powdered sugar⅕ cup biscoff spread⅕ teaspoon sea saltFold the chilled whipped cream in two additions into the cheesecake mixture. Fold gently with a spatula to not deflate the filling. Add half of the cheesecake filling on top of the crust and spread smooth.
Sprinkle crushed biscoff cookies on top of cheesecake filling. Melt ¼ cup of biscoff spread in the microwave (10 second intervals, stirring between each). Drizzle spread on top of crushed biscoff.
⅕ cup biscoff spread1 biscoff cookiesTop with remaining cheesecake filling and spread the top smooth. Chill for at least 8 hours or overnight.
Assembly
Run a knife or thin spatula along the edge of the cheesecake to help release it. Take the ring off and slide the cheesecake onto a serving plate with the help of a spatula and/or knife.
⅕ cup biscoff spread1 ⅓ cookiesMelt biscoff spread in the microwave (10 second intervals, stirring between each). Pour on top of cheesecake and spread to the edges. Slice and serve!
