If you love Biscoff cookies, this cheesecake is a dream come true. It has a buttery cookie crust, an ultra-creamy Biscoff filling, and a silky cookie butter topping. Every bite is packed with rich caramelized flavor and a satisfying crunch. It’s the perfect no-bake dessert for any occasion.
Ingredients
Crust
2½ cups crushed Biscoff cookies
7 tbsp melted butter
Filling
24 oz cream cheese, softened
1 cup heavy whipping cream
¾ cup powdered sugar
1 cup Biscoff cookie butter
1 tsp vanilla extract
Topping
¾ cup melted Biscoff spread
Crushed Biscoff cookies
Whole Biscoff cookies
Instructions
Mix the crushed Biscoff cookies with melted butter until evenly combined. Firmly press the mixture into the bottom of a springform pan and refrigerate for 20 minutes.
Beat the cream cheese until smooth. Add the powdered sugar, vanilla, and Biscoff spread. Mix until creamy.
In a separate bowl, whip the heavy cream until stiff peaks form, then gently fold it into the cheesecake mixture.
Pour the filling over the chilled crust and smooth the top.
Refrigerate for at least 6 hours, preferably overnight.
Before serving, pour melted Biscoff spread over the cheesecake, decorate with crushed cookies and whole Biscoff biscuits, then slice and enjoy.