Ingredients
- 2 cups Biscoff cookies, finely crushed
- 5 tbsp. unsalted butter, melted
- 16 oz. cream cheese, softened
- ¾ cup Biscoff cookie butter, creamy
- ½ cup powdered sugar
- 1 tsp. vanilla extract
- 1 cup heavy whipping cream
- ½ cup Biscoff cookie butter, melted, for topping
- 4–5 Biscoff cookies, roughly crushed, for topping
Instructions
1. Make the Crust
Mix the crushed Biscoff cookies with melted butter until evenly combined. Press firmly into the bottom of a 9-inch springform pan and refrigerate for 20 minutes.
2. Make the Cheesecake Filling
Beat the softened cream cheese, ¾ cup cookie butter, powdered sugar and vanilla until smooth and creamy.
3. Whip the Cream
In a separate bowl, beat the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until light and fluffy.
4. Fill the Crust
Spread the cheesecake filling evenly over the chilled crust. Smooth the top with a spatula.
5. Add the Biscoff Topping
Melt the remaining ½ cup cookie butter in the microwave in short intervals until pourable. Drizzle it over the cheesecake and gently spread it into an even layer. Sprinkle with crushed Biscoff cookies.
6. Chill and Serve
Refrigerate the cheesecake for at least 6 hours, preferably overnight, until completely set. Carefully remove it from the springform pan, slice and serve chilled.