Description
A creamy, spiced delight that layers smooth vanilla cheesecake over a buttery Biscoff cookie crust, finished with a drizzle of cookie spread and crushed biscuits. No oven needed—just chill and enjoy.
Ingredients
- Biscoff Cookies: 200g, crushed finely
- Unsalted Butter: 90g, melted
- Cream Cheese: 500g, softened
- Powdered Sugar: 100g
- Vanilla Extract: 2 teaspoons
- Biscoff Spread: 150g, blended into filling
- Heavy Cream: 250ml, whipped to soft peaks
- Extra Biscoff Spread: 100g, melted for topping
- Crushed Biscoff Cookies: for garnish
Instructions
- Preheat Your Equipment: Lightly grease a 9-inch springform pan and line the base with parchment paper.
- Combine Ingredients: Mix crushed Biscoff cookies with melted butter until combined.
- Prepare Your Cooking Vessel: Press crust into pan base with a flat glass. Chill while preparing filling.
- Assemble the Dish: Beat cream cheese, sugar, vanilla, and Biscoff spread until smooth. Fold in whipped cream.
- Cook to Perfection: Pour filling onto crust, smooth top, and chill for 6 hours or overnight.
- Finishing Touches: Drizzle with melted Biscoff spread and sprinkle with crushed cookies.
- Serve and Enjoy: Remove from pan, slice with warm knife, and serve chilled.
Notes
- Use room temperature cream cheese to avoid lumps.
- Chill overnight for best texture.
- Wipe knife between slices for clean cuts.
- Store covered in fridge up to 4 days.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No Bake
- Cuisine: Modern European
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 24g
- Sodium: 220mg
- Fat: 29g
- Saturated Fat: 16g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 65mg