Description
A creamy, dreamy Biscoff Cheesecake that combines the rich flavors of cookie butter with a crunchy Biscoff crust, perfect for any occasion.
Ingredients
Scale
- 5 oz Lotus Biscoff cookies, crushed (about 1.5 cups)
- 4 tbsp unsalted butter, melted
- 8 oz cream cheese, softened
- 1 cup cookie butter
- 1 cup whipped cream
- 1 cup Biscoff cookies, crushed (plus extra for topping)
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
Instructions
- Prepare the crust: In a bowl, combine the crushed Biscoff cookies with the melted butter. Press the mixture into the bottom of a springform pan and refrigerate.
- Make the filling: Beat together the softened cream cheese and cookie butter until fluffy.
- Add whipped cream: Gently fold in the whipped cream, crushed Biscoff cookies, powdered sugar, and vanilla extract.
- Spread the filling: Pour the cheesecake filling over the prepared crust and smooth the top.
- Chill: Cover and refrigerate for at least 4 hours, ideally overnight.
- Serve: Remove from the springform pan, top with additional crushed Biscoff cookies, and slice to serve.
Notes
For a gluten-free version, use gluten-free cookies for the crust. You can also customize with seasonal ingredients like pumpkin or lemon.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 24g
- Sodium: 320mg
- Fat: 23g
- Saturated Fat: 11g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 30mg