Biscoff Cheesecake
This super creamy Biscoff Cheesecake is so delicious and easy to make. It has a Biscoff cookie crust with a delicious Biscoff cheesecake filling. It is topped with even more delicious Biscoff spread! This cheesecake has no gelatine, is so delicious and has lots Biscoff flavor!
Equipment
Ingredients
COOKIE CRUST
- 250 g Biscoff cookies blended
- 75 g butter melted
CHEESECAKE FILLING
- 400 g cream cheese
- 110 g Biscoff spread
- 100 g powdered sugar
- 1 teaspoon vanilla extract
- 240 g heavy cream
TOPPING
- 150 g Biscoff spread
- 2 biscoff cookies
Instructions
COOKIE CRUST
- In a food processor, blend the Biscoff cookies until a fine sand-like texture. Melt the butter. Add the melted butter to the food processor and blend it together with the blended cookies.250 g Biscoff cookies, 75 g butter
- In a 22 cm spring cake pan add parchment paper, both in the bottom and on sides of the pan. Add the cookie crumbs and press the cookie crust down with the bottom of a glass, and up against the side of the pan, so it’s well packed together and flattened out. Place it in the freezer while preparing the cheesecake filling.
CHEESECAKE FILLING
- With a hand mixer or in a stand mix using the paddle attachment, cream the cream cheese for 1 minute on medium speed.400 g cream cheese
- Then add the Biscoff spread, powdered sugar and vanilla extract and mix until smooth, about 1 minute. Scrape down the sides of the bowl and at low speed let it mix until everything is combined.110 g Biscoff spread, 100 g powdered sugar, 1 teaspoon vanilla extract
- In another bowl, using the whisk attachment or a hand mixer, whisk the heavy cream until stiff peaks. Be careful not to whip it to butter, but stiff enough that you should be able to turn over the bowl without the whipped cream moving.240 g heavy cream
- With a rubber spatula gently fold in the whipped cream with the cream cheese. Be careful not to deflate the whipped cream. Once all combined add the cheesecake filling into the spring pan and with an off-set spatula even out the cheesecake filling. Cover the spring pan with cling film and place it in the fridge for a minimum of 8-12 hours.
TOPPING
- Move the chilled cheesecake to a serving dish. Melt the Biscoff spread in the microwave and pour it over the cheesecake. Crumble 2 Biscoff cookies and sprinkle them around the edge of the cheesecake.150 g Biscoff spread, 2 biscoff cookies
Nutrition
Calories: 513kcalCarbohydrates: 33gProtein: 5gFat: 40gSaturated Fat: 18gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.2gCholesterol: 68mgSodium: 150mgPotassium: 64mgSugar: 24gVitamin A: 873IUVitamin C: 0.1mgCalcium: 46mgIron: 0.1mg
Tried this recipe?Let us know how it was!