Biscoff Cheesecake
Indulge in this creamy biscoff cheesecake with a buttery cookie crust, perfect for any dessert lover.
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Servings: 10 servings
Calories: 350kcal
Ingredients
- 200 g Biscoff cookies
- 100 g unsalted butter melted
- 400 g cream cheese softened
- 200 g powdered sugar
- 200 ml heavy cream
- 100 g Biscoff spread
- 1 tsp vanilla extract
- Pinch of salt
Instructions
- Crush the Biscoff cookies into fine crumbs.
- Mix the cookie crumbs with melted butter until well combined.
- Press the mixture into the bottom of a springform pan to form the crust.
- In a bowl, beat the cream cheese until smooth.
- Add powdered sugar and mix until fully incorporated.
- In a separate bowl, whip the heavy cream until stiff peaks form.
- Fold the whipped cream into the cream cheese mixture gently.
- Add the Biscoff spread, vanilla extract, and salt, mixing until smooth.
- Pour the cheesecake filling over the crust, smoothing the top.
- Chill in the refrigerator for at least 4 hours or overnight to set.
Nutrition
Calories: 350kcal | Carbohydrates: 30g | Protein: 5g | Fat: 25g | Fiber: 1g