Biscoff Cheesecake Dessert is a delightful treat that combines the rich, creamy texture of cheesecake with the unique, spiced flavor of Biscoff cookies. As a fan of both cheesecake and Biscoff, I can confidently say that this dessert is a match made in heaven. Originating from Belgium, Biscoff cookies have gained worldwide popularity, and their caramelized flavor adds a special twist to traditional cheesecake recipes. People love this dish not only for its incredible taste but also for its convenient preparation. With a buttery Biscoff crust and a luscious cheesecake filling, this dessert is sure to impress at any gathering. Join me as we dive into the world of Biscoff Cheesecake Dessert and discover how to create this indulgent masterpiece in your own kitchen!
Ingredients:
- For the crust:
- 250g Biscoff cookies (about 2 cups crushed)
- 100g unsalted butter, melted (about ½ cup)
- 2 tablespoons granulated sugar
- For the cheesecake filling:
- 600g cream cheese, softened (about 3 packages)
- 200g powdered sugar (about 1 ½ cups)
- 1 teaspoon vanilla extract
- 300ml heavy whipping cream (about 1 ¼ cups)
- 200g Biscoff spread (about ¾ cup)
- For the topping:
- 100g Biscoff cookies, crushed (for garnish)
- Extra Biscoff spread, melted (for drizzling)
Preparing the Crust
- Start by preheating your oven to 180°C (350°F). This will ensure that your crust bakes evenly and becomes nice and crispy.
- In a food processor, add the Biscoff cookies and pulse until they are finely crushed. You want a texture similar to sand, so don’t rush this step!
- In a mixing bowl, combine the crushed cookies with the melted butter and granulated sugar. Mix until everything is well combined and resembles wet sand.
- Press the mixture firmly into the bottom of a 9-inch springform pan. Make sure to pack it tightly to create a solid base for your cheesecake. You can use the back of a measuring cup to help with this.
- Bake the crust in the preheated oven for about 10 minutes. This will help set the crust and give it a nice golden color. Once done, remove it from the oven and let it cool while you prepare the filling.
Preparing the Cheesecake Filling
- In a large mixing bowl, add the softened cream cheese. Using an electric mixer, beat the cream cheese on medium speed until it’s smooth and creamy, about 2-3 minutes. Make sure there are no lumps!
- Gradually add the powdered sugar to the cream cheese, mixing on low speed until combined. Once incorporated, increase the speed to medium and beat for another minute until smooth.
- Add the vanilla extract and mix until just combined. This will add a lovely flavor to your cheesecake.
- In a separate bowl, whip the heavy cream until stiff peaks form. This usually takes about 3-5 minutes with an electric mixer. Be careful not to over-whip, or it will turn into butter!
- Gently fold the whipped cream into the cream cheese mixture using a spatula. Start by adding a small amount of whipped cream to lighten the mixture, then gradually fold in the rest. This will keep your cheesecake light and fluffy.
- Next, add the Biscoff spread to the mixture. Gently fold it in until fully incorporated. You want to see swirls of the Biscoff spread throughout the filling for that delicious flavor.
Assembling the Cheesecake
- Once your crust has cooled, pour the cheesecake filling over the crust in the springform pan. Use a spatula to smooth the top, ensuring it’s even.
- Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, or preferably overnight. This will allow the cheesecake to set properly and develop its flavors.
Preparing the Topping
- When you’re ready to serve the cheesecake, remove it from the refrigerator. Carefully run a knife around the edge of the springform pan to loosen the cheesecake before removing the sides.
- In a small microwave-safe bowl, add a few tablespoons of Biscoff spread. Microwave it for about 15-20 seconds until it’s slightly melted and easy to drizzle.
- Sprinkle the crushed Biscoff cookies over the top of the cheesecake for a delightful crunch and extra flavor.
- Drizzle the melted Biscoff spread over the top of the cheesecake in a decorative pattern. This not only looks
Conclusion:
In summary, this Biscoff Cheesecake Dessert is an absolute must-try for anyone who loves a delightful blend of creamy, crunchy, and sweet flavors. The rich, velvety cheesecake paired with the iconic caramelized notes of Biscoff cookies creates a dessert experience that is simply unforgettable. Whether you’re serving it at a special occasion or just indulging yourself on a cozy night in, this cheesecake is sure to impress. For serving suggestions, consider topping your Biscoff Cheesecake with a drizzle of melted Biscoff spread or a sprinkle of crushed cookies for an extra touch of decadence. You can also experiment with variations by adding a layer of chocolate ganache or incorporating seasonal fruits like strawberries or raspberries for a refreshing twist. I wholeheartedly encourage you to give this recipe a try! I would love to hear about your experience and any creative twists you put on it. Don’t forget to share your photos and thoughts with friends and family, as this Biscoff Cheesecake Dessert is bound to become a favorite in your household. Happy baking! Print
Biscoff Cheesecake Dessert: Indulge in This Irresistible Treat
- Total Time: 280 minutes
- Yield: 12 servings 1x
Description
This no-bake Biscoff Cheesecake features a crunchy Biscoff cookie crust and a rich, creamy filling infused with Biscoff spread. Topped with crushed cookies and a drizzle of melted spread, it’s a delightful dessert perfect for any occasion that will impress your guests!
Ingredients
Scale- 250g Biscoff cookies (about 2 cups crushed)
- 100g unsalted butter, melted (about ½ cup)
- 2 tablespoons granulated sugar
- 600g cream cheese, softened (about 3 packages)
- 200g powdered sugar (about 1 ½ cups)
- 1 teaspoon vanilla extract
- 300ml heavy whipping cream (about 1 ¼ cups)
- 200g Biscoff spread (about ¾ cup)
- 100g Biscoff cookies, crushed (for garnish)
- Extra Biscoff spread, melted (for drizzling)
Instructions
- Preheat your oven to 180°C (350°F).
- In a food processor, pulse the Biscoff cookies until finely crushed.
- In a mixing bowl, combine the crushed cookies with melted butter and granulated sugar. Mix until it resembles wet sand.
- Press the mixture firmly into the bottom of a 9-inch springform pan.
- Bake the crust for about 10 minutes until golden. Let it cool.
- In a large mixing bowl, beat the softened cream cheese on medium speed until smooth, about 2-3 minutes.
- Gradually add powdered sugar, mixing on low speed until combined, then beat on medium speed for another minute.
- Add vanilla extract and mix until just combined.
- In a separate bowl, whip the heavy cream until stiff peaks form, about 3-5 minutes.
- Gently fold the whipped cream into the cream cheese mixture, then fold in the Biscoff spread until fully incorporated.
- Pour the cheesecake filling over the cooled crust in the springform pan. Smooth the top with a spatula.
- Cover with plastic wrap and refrigerate for at least 4 hours, preferably overnight.
- Remove the cheesecake from the refrigerator and run a knife around the edge of the springform pan to loosen it.
- Microwave a few tablespoons of Biscoff spread for 15-20 seconds until slightly melted.
- Sprinkle crushed Biscoff cookies over the top of the cheesecake.
- Drizzle the melted Biscoff spread over the cheesecake in a decorative pattern.
Notes
- For best results, allow the cheesecake to set overnight for optimal flavor and texture.
- Be careful not to over-whip the heavy cream to avoid turning it into butter.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
Leave a Comment