Description
This Triple Biscoff Cheesecake is a no-bake dessert that combines a crispy Biscoff cookie crust, creamy cheesecake filling, and a rich Biscoff drizzle. It’s the ultimate indulgence for cookie butter lovers!
Ingredients
Scale
For the Crust:
- 1 1/2 cups Biscoff cookies, crushed
- 1/4 cup unsalted butter, melted
For the Cheesecake Filling:
- 16 oz (2 blocks) cream cheese, softened
- 1 cup heavy cream
- 1/2 cup powdered sugar
- 1/4 cup Biscoff spread
- 2 tablespoons crushed Biscoff cookies
For the Topping:
- 1/4 cup Biscoff spread (melted)
- 2 tablespoons crushed Biscoff cookies
Instructions
- Prepare the Crust:
- Preheat your oven to 325°F (160°C). Combine crushed Biscoff cookies with melted butter until the mixture resembles wet sand.
- Press the mixture into the bottom of a 9-inch springform pan. Bake for 8 minutes, then set aside to cool completely.
- Make the Cheesecake Filling:
- In a bowl, beat softened cream cheese with an electric mixer until smooth. Add powdered sugar, heavy cream, and Biscoff spread. Continue mixing until thick and smooth.
- Fold in crushed Biscoff cookies to add texture to the filling.
- Spread the mixture evenly over the cooled crust. Smooth the top with a spatula.
- Chill:
- Cover the cheesecake and refrigerate for at least 4 hours, or overnight for best results.
- Finish with Topping:
- Once the cheesecake is set, melt Biscoff spread in the microwave for about 20-30 seconds and drizzle over the top.
- Sprinkle with additional crushed Biscoff cookies for garnish.
- Serve:
- Slice, serve, and enjoy!
Notes
- Crust Variation: If you don't have Biscoff cookies, substitute with other spiced cookies like gingersnaps or speculoos cookies for a similar flavor.
- Chill Time: Make sure to allow at least 4 hours for chilling to ensure the cheesecake sets properly.
- Serving Tip: Top with whipped cream or fresh berries for a refreshing contrast to the rich cheesecake.
- Prep Time: 20 minutes
- Cook Time: 8 minutes
Nutrition
- Calories: 320
- Sugar: 18g
- Fat: 22g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g