Description
Biscoff Cookie Butter Cheesecake is a rich and creamy no-bake dessert that blends the spiced caramel flavor of Biscoff cookie butter with a smooth, tangy cheesecake filling. Perfectly balanced with a crunchy Biscoff cookie crust, this indulgent dessert is ideal for any occasion. Simple to make and customizable with toppings, it’s the ultimate treat for stress-free entertaining!
Ingredients
For the Crust:
2 cups crushed Biscoff cookies (about 20 cookies)
¼ cup granulated sugar
6 tbsp unsalted butter, melted
For the Filling:
16 oz cream cheese, softened
½ cup Biscoff cookie butter (plus extra for topping)
½ cup powdered sugar
1 tsp vanilla extract
1 cup heavy whipping cream, whipped to stiff peaks
Optional Toppings:
Whipped cream
Crushed Biscoff cookies
Drizzled Biscoff cookie butter
Caramel sauce
Instructions
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Make the Crust:
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In a mixing bowl, combine the crushed Biscoff cookies, granulated sugar, and melted butter. Mix until the texture resembles wet sand.
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Press the mixture firmly into the bottom of a 9-inch springform pan or pie dish. Use the back of a spoon or the bottom of a glass to press it evenly.
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Chill the crust in the fridge while preparing the filling.
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Prepare the Filling:
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In a large mixing bowl, beat the softened cream cheese, Biscoff cookie butter, powdered sugar, and vanilla extract until smooth and creamy.
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Gently fold in the whipped heavy cream until fully incorporated and the mixture is light and airy.
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Assemble the Cheesecake:
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Pour the filling over the chilled crust and spread it evenly with a spatula.
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Smooth the top and tap the pan gently on the counter to remove air bubbles.
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Chill:
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Cover the cheesecake with plastic wrap and refrigerate for at least 4–6 hours, or until set. For faster setting, freeze for 2–3 hours.
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Add Toppings:
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Once set, drizzle additional Biscoff cookie butter over the top.
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Garnish with whipped cream, crushed Biscoff cookies, or a drizzle of caramel sauce if desired.
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Serve:
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Carefully remove the cheesecake from the springform pan or slice directly from the pie dish.
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Slice and serve chilled for the ultimate creamy experience.
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Notes
Chocolate Drizzle: Add a drizzle of melted dark or white chocolate for extra decadence.
Layered Look: Swirl extra cookie butter into the filling before chilling for a marbled effect.
Gluten-Free Option: Use gluten-free Biscoff-style cookies for the crust.
Mini Cheesecakes: Divide the mixture into muffin liners for individual servings.
Vegan Version: Substitute vegan cream cheese, whipped coconut cream, and plant-based cookie butter for a dairy-free dessert.
