Ingredients

2 cups Biscoff cookie crumbs (About 24-26 cookies, crushed or one 8.8 oz package)

5 tbsp unsalted butter, melted

2 tbsp granulated sugar (optional)

1 pinch salt

16 oz cream cheese, softened to room temperature

1 cup Biscoff cookie butter spread

3/4 cup powdered sugar

1 tsp vanilla extract

1/2 tsp ground cinnamon (optional)

1 1/2 cups heavy whipping cream, cold

1/2 cup heavy whipping cream (for topping)

1/4 cup Biscoff spread (for drizzling)

Extra Biscoff cookies to taste (for decorating)

Instructions

Step 1: Crush your Biscoff cookies into fine crumbs using a zip-top bag and a rolling pin or a food processor.

Step 2: In a medium bowl, mix the cookie crumbs with melted butter, optional sugar, and a pinch of salt until the mixture feels like wet sand.

Step 3: Press the mixture firmly into the bottom of a 9-inch springform pan and refrigerate while preparing the filling.

Step 4: In a large mixing bowl, beat the cream cheese with an electric mixer until smooth and creamy.

Step 5: Add in the Biscoff cookie butter spread and mix until well combined.

Step 6: Incorporate powdered sugar, vanilla extract, and ground cinnamon until smooth.

Step 7: In a separate bowl, whip the cold heavy cream until stiff peaks form, then gently fold it into the cream cheese mixture.

Step 8: Pour the cheesecake filling over the prepared crust and smooth the top evenly.

Step 9: Cover with plastic wrap and refrigerate for at least 6 hours, or ideally overnight, to allow it to set properly.

Step 10: In a medium bowl, whisk together the remaining heavy cream and Biscoff spread until smooth and fluffy.

Step 11: Carefully remove the cheesecake from the springform pan.

Step 12: Drizzle the topping over the cheesecake and decorate with extra Biscoff cookies before slicing and serving.

Tips & Variations

For a firmer crust, chill the crust for 15 minutes before adding the filling.

Try adding a pinch of nutmeg for extra warmth along with the cinnamon.

Use vegan cream cheese and coconut-based whipping cream for a dairy-free version.

Swap Biscoff spread for peanut butter to create a rich peanut butter twist.

FAQs

Can I make this cheesecake ahead of time?

Yes, this cheesecake actually benefits from sitting overnight to fully set and develop flavor, making it perfect for advance preparation.

What if I don’t have a springform pan?

You can use a regular cake pan lined with parchment paper for easier removal, but a springform pan is ideal for maintaining the cheesecake’s shape.

Dessert

No-Bake Biscoff Cheesecake Recipe

Introduction