Biscoff Cookie Butter Cheesecake
This easy Biscoff cookie butter cheesecake is a creamy, indulgent dessert featuring a delicious Biscoff cookie crust and a light, fluffy filling infused with Biscoff cookie butter.
Ingredients
For the crust
- 200 g Biscoff cookies, crushed These cookies are the backbone of our crust.
- 100 g unsalted butter, melted Adds richness and helps bind the crust.
For the filling
- 400 g cream cheese, softened Ensure it's softened for easy mixing.
- 200 g Biscoff cookie butter Provides intense flavor.
- 1 cup whipped topping Adds lightness to the filling.
- 1/2 cup powdered sugar Sweetens without graininess.
- 1 teaspoon vanilla extract Elevates the flavors.
Instructions
Create the Crust
- Combine crushed Biscoff cookies with melted butter in a mixing bowl until it resembles wet sand.
- Press the mixture firmly into the bottom of a springform pan.
Make the Filling
- Beat the cream cheese until smooth and free of lumps.
- Add the Biscoff cookie butter, powdered sugar, and vanilla extract, mixing until well combined.
- Gently fold in the whipped topping until incorporated.
Assemble and Refrigerate
- Pour the cheesecake filling over the crust and spread evenly.
- Cover with plastic wrap and refrigerate for at least 4 hours.
Serve and Enjoy
- Remove from the fridge and gently unclip the springform pan.
- Garnish with additional crushed Biscoff cookies or a drizzle of cookie butter if desired.
Notes
Ensure cream cheese is softened for the smoothest filling. Patience is key, let the cheesecake chill fully for best texture.
Nutrition
Serving: 1gCalories: 350kcalCarbohydrates: 35gProtein: 4gFat: 23gSaturated Fat: 14gSodium: 250mgFiber: 1gSugar: 15g
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