Biscoff Cookie Butter Cheesecake
No-Bake | Creamy | Decadent
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Ingredients
For the crust:
• 2 cups Biscoff cookie crumbs
• ½ cup unsalted butter, melted
For the filling:
• 24 oz (680g) cream cheese, softened
• 1 cup powdered sugar
• 1½ cups Biscoff cookie butter (smooth)
• 1 tsp vanilla extract
• 1 cup heavy whipping cream (cold)
For the topping (optional):
• ½ cup Biscoff cookie butter (melted for drizzling)
• Biscoff cookie crumbs for garnish
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Instructions
1. Prepare the crust:
• Mix Biscoff crumbs and melted butter until combined.
• Press into the bottom of a 9-inch springform pan.
• Chill in the refrigerator for at least 15–20 minutes.
2. Make the filling:
• Beat cream cheese until smooth.
• Add powdered sugar, Biscoff cookie butter, and vanilla extract. Beat until creamy.
• In a separate bowl, whip the heavy cream until stiff peaks form.
• Gently fold the whipped cream into the Biscoff mixture.
3. Assemble the cheesecake:
• Pour the filling over the crust and smooth the top.
• Chill for at least 6 hours or overnight until set.
4. Finish with topping:
• Before serving, drizzle melted Biscoff cookie butter over the top and sprinkle with crushed cookies.