Description
A creamy, dreamy cheesecake made with Biscoff cookies and cookie butter, perfect for satisfying your sweet tooth without baking.
Ingredients
Scale
- 2 cups Biscoff cookies, finely crushed
- 6 tablespoons melted butter
- 16 oz cream cheese, softened
- ¾ cup Biscoff cookie butter
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream, cold
- ¼ cup Biscoff cookie butter, melted (for drizzling)
- Crushed Biscoff cookies for garnish
Instructions
- Prepare the crust: In a bowl, combine the crushed Biscoff cookies with the melted butter until evenly moistened. Press the mixture firmly into the bottom of a 9-inch springform pan. Chill in the refrigerator while you prepare the filling.
- Make the filling: In a large mixing bowl, beat the softened cream cheese until smooth. Add in the ¾ cup of cookie butter, powdered sugar, and vanilla extract, continuing to beat until well combined and creamy.
- Whip the cream: In a separate bowl, whip the cold heavy cream until stiff peaks form. Gently fold the whipped cream into the Biscoff cream cheese mixture until it’s all fully incorporated and smooth.
- Assemble the cheesecake: Spoon the filling over the prepared crust and spread it evenly with a spatula. Smooth the top and refrigerate for at least 6 hours or overnight for the best results.
- Final touches: Before serving, drizzle the melted Biscoff cookie butter over the top and sprinkle with crushed cookies if desired.
Notes
Best served chilled with a cup of coffee or tea. Keep toppings fresh until serving.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 20g
- Sodium: 250mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg