Biscoff Cheesecake Recipe

Ingredients

For the crust

• 9 ounces Biscoff cookies crushed
• 6 tablespoons butter

For the filling

• 2 1/2 cups cream cheese softened
• 1/4 cup superfine sugar
• 1 cup Biscoff spread smooth
• 1 1/4 cups heavy cream

For the frosting

• 1/2 cup Biscoff spread melted
• 1/4 cup Biscoff cookies crushed

Instructions

1. Line an 8-inch springform cake pan with parchment paper and set aside to ensure easy release of the cheesecake after chilling.
2. In a mixing bowl, combine the crushed Biscoff cookies with melted butter until well mixed. Press the mixture firmly into the bottom of the prepared pan. Refrigerate while preparing the filling to allow the crust to set.
3. In a large mixing bowl or stand mixer fitted with a paddle attachment, beat the softened cream cheese and superfine sugar until smooth and fluffy, about two minutes. Add the Biscoff spread and mix until fully incorporated. Gradually add the heavy cream and beat until the mixture thickens and stabilizes, about two more minutes.
4. Using a rubber spatula, spread the filling evenly over the chilled crust. Cover and refrigerate overnight or for at least 6 hours to allow it to firm up.
5. Once the cheesecake is firm, melt the Biscoff spread and pour it over the top, spreading it with a rubber spatula to cover all edges. Sprinkle the sides with extra crushed Biscoff cookies. Refrigerate again for 30 minutes to set the frosting.

Notes

• For a dairy-free version, substitute vegan butter, vegan cream cheese, and plant-based double cream.
• Always store the Biscoff cheesecake covered in the refrigerator; it will keep well for up to 2 weeks.
• To freeze, place the cheesecake in a shallow airtight container and freeze for up to 6 months. Thaw in the refrigerator before serving.