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Biscoff Cheesecake

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A decadent Biscoff cheesecake featuring a creamy filling and a buttery Biscoff cookie crust, perfect for special occasions.

Ingredients

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  • 8 Biscoff cookies, crushed
  • 4 tablespoons unsalted butter, melted
  • 16 ounces cream cheese, softened
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 cup heavy whipping cream
  • 1/2 cup Biscoff spread
  • Additional Biscoff cookies for topping

Instructions

  1. Preheat the oven to 325°F (160°C). In a bowl, mix crushed Biscoff cookies and melted butter, then press into the bottom of a springform pan to form the crust. Bake for 10 minutes and allow to cool.
  2. In a large mixing bowl, beat the cream cheese until smooth. Gradually add powdered sugar and vanilla extract, mixing until combined.
  3. In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture.
  4. Add the Biscoff spread and mix until well incorporated.
  5. Pour the cheesecake filling over the cooled crust and smooth the top with a spatula.
  6. Refrigerate for at least 4 hours or overnight to set.
  7. Before serving, top with additional Biscoff cookies and drizzle melted Biscoff spread on top.

Notes

Ensure your cream cheese is at room temperature to prevent lumps. Use a springform pan for easy removal.

Nutrition

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

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