Print

Biscoff Cheesecake

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Indulge in this rich Biscoff Cheesecake, featuring a crunchy cookie crust and creamy filling, perfect for any gathering.

Ingredients

Scale
  • 8 Biscoff cookies, crushed
  • 1/2 cup unsalted butter, melted
  • 16 oz cream cheese, softened
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 cup heavy cream
  • 1/2 cup Biscoff spread
  • Optional: additional Biscoff cookies for topping

Instructions

  1. Preheat your oven to 325°F (160°C). In a bowl, combine the crushed Biscoff cookies with melted butter. Mix until well combined, then press the mixture firmly into the bottom of a springform pan to form the crust.
  2. Prepare the cream cheese mixture: In a large mixing bowl, beat the softened cream cheese until it’s smooth and creamy. Gradually add the powdered sugar along with the vanilla extract, mixing until everything is well-combined.
  3. Whip the heavy cream until stiff peaks form.
  4. Fold the whipped cream into the cream cheese mixture until smooth.
  5. Incorporate the Biscoff spread into the mixture.
  6. Pour this filling over the prepared crust in the springform pan.
  7. Refrigerate your cheesecake for at least 4 hours until fully set.
  8. Garnish with additional Biscoff cookies before serving.

Notes

Ensure cream cheese is at room temperature for easier mixing. Chill the cheesecake for the perfect texture. For easy slicing, dip your knife in hot water.

Nutrition

Find it online: https://ameliasweets.com/2026/08/07/biscoff-cheesecake-2/

Scroll to Top