Biscoff Cheesecake

Dive into the world of dessert bliss with this easy Biscoff Cheesecake Delight recipe! Combining creamy cream cheese with the delightful crunch of Biscoff cookies, every bite is pure heaven. Whether you’re a seasoned baker or just starting out, this recipe is perfect for everyone. Get ready to impress your friends and family—click through now for the full recipe and step-by-step instructions to create your own delicious masterpiece!

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Ingredients

250g Biscoff cookies, crushed

75g unsalted butter, melted

600g cream cheese, softened

100g powdered sugar

200ml heavy cream

50g Biscoff spread

1 teaspoon vanilla extract

A pinch of salt

Optional: Extra Biscoff cookies for topping

Instructions

Preheat your oven to 160°C (320°F).

In a medium bowl, combine the crushed Biscoff cookies and melted butter. Mix until the crumbs are evenly coated.

Press the cookie mixture firmly into the bottom of a 9-inch springform pan to create a crust. Bake for 10 minutes, then remove from the oven and let cool.

In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.

Gradually add the powdered sugar and mix until fully incorporated.

In another bowl, whip the heavy cream until soft peaks form. Gently fold the whipped cream into the cream cheese mixture.

Add the Biscoff spread, vanilla extract, and a pinch of salt to the cream cheese mixture and fold gently until well combined.

Pour the cheesecake filling over the cooled crust, smoothing the top with a spatula.

Refrigerate for at least 4 hours, or preferably overnight, until set.

Before serving, top the cheesecake with crushed Biscoff cookies or drizzles of more Biscoff spread for added flavor and texture.

Prep Time: 15 min | Total Time: 4 hrs 15 min | Servings: 8-10

- Presentation Tips: Opt for a clean white plate to highlight the caramel color of the Biscoff cheesecake, and sprinkle extra crushed cookies on top. Serve with dollops of whipped cream on the side.