Biscoff Cheesecake Recipe (Print Version)

# Ingredients:

→ Crust

01 - 9 ounces Biscoff cookies crushed
02 - 6 tablespoons butter

→ Filling

03 - 2 1/2 cups cream cheese softened
04 - 1/4 cup superfine sugar
05 - 1 cup Biscoff spread smooth
06 - 1 1/4 cups heavy cream

→ Topping

07 - 1/2 cup Biscoff spread melted
08 - 1/4 cup Biscoff cookies crushed

# Instructions:

01 - Line an 8-inch springform cake pan with parchment paper.
02 - Mix crushed Biscoff cookies with melted butter until combined. Press into lined pan and refrigerate.
03 - Beat cream cheese with sugar until fluffy. Add Biscoff spread and heavy cream, beat until thickened.
04 - Pour filling over crust and refrigerate overnight or at least 6 hours.
05 - Pour melted Biscoff spread over top, spread evenly. Sprinkle sides with crushed cookies and chill 30 minutes more.

# Notes:

01 - Can be made dairy-free using vegan alternatives
02 - Keeps for up to 2 weeks in refrigerator
03 - Can be frozen for up to 6 months

Back