Description
Creamy Biscoff Cheesecake delivers a luxurious dessert experience without turning on the oven. Silky smooth filling nestled on a spiced cookie base promises indulgent comfort with each dreamy spoonful you’ll savor.
Ingredients
Scale
Cheesecake Base:
- 250 g / 2 cups digestive biscuits
- 120 g / 1/2 cup Biscoff cookies
- 100 g / 1/2 cup unsalted butter
Cheesecake Filling:
- 500 g / 2 cups cream cheese
- 200 g / 1 cup Biscoff spread
- 200 ml / 3/4 cup heavy cream
- 100 g / 1/2 cup powdered sugar
- 1 tsp vanilla extract
Topping:
- 100 g / 1/2 cup Biscoff cookies (crushed)
- 50 g / 1/4 cup Biscoff spread (melted)
- 50 ml / 1/4 cup caramel sauce
Instructions
- Pulverize digestive biscuits and Biscoff cookies into fine crumbs using a food processor or rolling pin.
- Melt butter completely and blend with cookie crumbs until mixture resembles wet sand consistency.
- Press crumb mixture firmly into the bottom of a 9-inch springform pan, creating an even, compact base layer.
- Refrigerate base for 15 minutes to stabilize while preparing the filling.
- Beat cream cheese in a large mixing bowl until smooth and creamy with no lumps.
- Incorporate Biscoff spread into cream cheese, mixing until fully integrated and uniform in color.
- Whip heavy cream until soft peaks form, gradually adding powdered sugar and vanilla extract.
- Gently fold whipped cream into Biscoff-cream cheese mixture, maintaining a light, airy texture.
- Pour filling over chilled biscuit base, smoothing the top with a spatula for an even surface.
- Chill cheesecake in refrigerator for minimum 4 hours or overnight until completely set.
- Before serving, drizzle melted Biscoff spread across the top and sprinkle crushed Biscoff cookies.
- Finish by adding caramel sauce in elegant swirls for extra decadence.
- Let cheesecake sit at room temperature for 10 minutes before slicing to ensure clean cuts.
Notes
- Ensure biscuit crumbs are finely ground for a smooth, compact base that holds together perfectly without crumbling.
- Use room temperature cream cheese to prevent lumps and achieve a silky, consistent filling texture.
- Fold whipped cream gently to maintain the airy, light structure and prevent deflating the mixture.
- Allow cheesecake to set completely in the refrigerator for at least 4 hours to develop rich, deep flavors and firm consistency.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Desserts
- Method: Chilling
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 515
- Sugar: 34 g
- Sodium: 215 mg
- Fat: 35 g
- Saturated Fat: 21 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 44 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 78 mg