Biscoff Cheesecake
A delicious Biscoff Cheesecake that combines creamy filling with the unique flavor of Lotus Biscoff cookies, perfect for any occasion.
Ingredients
For the crust
- 24 cookies Lotus Biscoff cookies Crushed into fine crumbs
- 8 tablespoons unsalted butter Melted and at room temperature
For the filling
- 24 oz cream cheese High-quality, full-fat recommended
- 1 cup granulated sugar Adjust based on sweetness preference
- 1 teaspoon vanilla extract For flavor enhancement
- 1 cup heavy cream Whipped until stiff peaks form
- ½ cup cookie butter Adds rich Biscoff flavor
- 24 cookies Biscoff cookies Chopped to add to the filling
Instructions
Preparation
- Crush the Biscoff cookies into fine crumbs and mix with melted butter. Press this mixture into the bottom of a springform pan to form the crust.
- In a mixing bowl, beat the cream cheese until smooth. Mix in sugar and vanilla extract until fully incorporated.
- Fold in the cookie butter and pieces of Biscoff cookies gently.
- Whip the heavy cream until stiff peaks form and fold it into the cheesecake mixture delicately.
- Pour the filling over the prepared crust and smooth the top with a spatula.
- Cover the pan and refrigerate for at least 4-6 hours until set.
- Once set, carefully remove the cheesecake from the springform pan, slice, and serve chilled.
Notes
Use full-fat cream cheese for best results. Store leftovers in an airtight container for up to a week. Can be made up to 2 days ahead.