Directions
- Prepare the crust: Crush Biscoff cookies into fine crumbs using a food processor or a rolling pin in a sealed bag. Combine with melted butter and press firmly into the bottom of a 7–8 inch (18–20 cm) springform pan or dessert dish. Chill in the fridge for 10–15 minutes to set.
- Make the filling: In a medium bowl, beat the cream cheese until smooth. Add Biscoff spread and vanilla extract (if using) and mix until fully combined.
- Fold in whipped cream: Gently fold the whipped cream into the cream cheese mixture until smooth and airy. Be careful not to deflate the whipped cream; this keeps the cheesecake light and creamy.
- Assemble the cheesecake: Pour the filling over the chilled cookie crust and smooth the top with a spatula. Tap the pan lightly to remove air bubbles and level the surface.
- Chill: Refrigerate the cheesecake for at least 2–3 hours, or until set. For a firmer texture, chill overnight.
- Serve: Before serving, optionally garnish with crushed Biscoff cookies or a drizzle of Biscoff spread. Slice with a warm knife for neat pieces and serve chilled.
Recipe Details
- Prep Time: 15 minutes
- Chill Time: 2–3 hours (or overnight)
- Total Time: 2 hours 15 minutes
- Servings: 6–8
- Difficulty: Easy
Variations & Substitutions
- Gluten-Free: Use gluten-free Biscoff-style cookies for the crust.
- Vegan Option: Substitute cream cheese and heavy cream with vegan alternatives.
- Chocolate Twist: Mix in some melted dark chocolate to the filling or drizzle on top.
- Individual Servings: Make mini cheesecakes in jars or cups for a fun presentation.
Serving Suggestions
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