Biscoff Cheesecake Dessert: Indulge in This Irresistible Treat

Biscoff Cheesecake Dessert is a delightful treat that combines the rich, creamy texture of cheesecake with the unique, spiced flavor of Biscoff cookies. This indulgent dessert has gained immense popularity in recent years, captivating the hearts and taste buds of dessert lovers around the world. Originating from Belgium, Biscoff cookies, also known as speculoos, have a long-standing tradition of being enjoyed with coffee, making them a beloved staple in many households.

What makes Biscoff Cheesecake Dessert so irresistible is its perfect balance of flavors and textures. The buttery, crunchy crust made from crushed Biscoff cookies complements the smooth, velvety cheesecake filling, creating a harmonious blend that leaves you craving more. Not only is this dessert a feast for the senses, but it is also incredibly convenient to prepare, making it an ideal choice for gatherings or a sweet treat at home. Join us as we explore this delectable recipe that is sure to become a favorite in your dessert repertoire!

Ingredients:

• For the crust:
• 250g Biscoff cookies (crushed)
• 100g unsalted butter (melted)
• 2 tablespoons granulated sugar
• For the cheesecake filling:
• 600g cream cheese (softened at room temperature)
• 200g powdered sugar
• 1 teaspoon vanilla extract
• 300ml heavy whipping cream
• 200g Biscoff spread
• 2 teaspoons gelatin powder (optional, for stability)
• 3 tablespoons cold water (if using gelatin)
• For the topping:
• 100g Biscoff spread (melted)
• Crushed Biscoff cookies (for garnish)
• Whipped cream (optional, for decoration)

Preparing the Crust

1. Preheat your oven to 180°C (350°F).
2. In a medium mixing bowl, combine the crushed Biscoff cookies, melted butter, and granulated sugar. Mix until the mixture resembles wet sand.
3. Press the cookie mixture firmly into the bottom of a 9-inch springform pan. Use the back of a measuring cup or your fingers to ensure an even layer.
4. Bake the crust in the preheated oven for 10 minutes. Remove from the oven and allow it to cool completely while you prepare the cheesecake filling.

Preparing the Cheesecake Filling

1. In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes.
2. Add the powdered sugar and vanilla extract to the cream cheese. Continue to beat until fully combined and there are no lumps.
3. In a separate bowl, whip the heavy cream until stiff peaks form. This will take about 3-5 minutes with an electric mixer on high speed.
4. Gently fold the whipped cream into the cream cheese mixture using a spatula. Be careful not to deflate the whipped cream; fold until just combined.
5. If using gelatin for added stability, sprinkle the gelatin powder over the cold water in a small bowl and let it sit for about 5 minutes to bloom. Then, heat the mixture in the microwave for about 10-15 seconds until dissolved. Allow it to cool slightly before adding it to the cheesecake mixture.
6. Incorporate the Biscoff spread into the cream cheese mixture, mixing until fully combined. If using gelatin, add it at this stage and mix well.

Assembling the Cheesecake

1. Once the crust has cooled completely, pour the cheesecake filling over the crust in the springform pan. Use a spatula to smooth the top.
2. Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow it to set properly.

Preparing the Topping

1. After the cheesecake has set, melt the additional 100g of Biscoff spread in the microwave for about 20-30 seconds until it is pourable.
2. Remove the cheesecake from the springform pan and place it on a serving plate.
3. Drizzle the melted Biscoff spread over the top of the cheesecake, allowing it to drip down the sides for a beautiful presentation.
4. Sprinkle crushed Biscoff cookies over the top for added texture and decoration.
5. If desired, pipe whipped cream around the edges of the cheesecake for an extra touch of elegance.

Serving the Cheesecake

1. Slice the cheesecake into wedges using a sharp knife. For cleaner cuts, dip the knife in hot water and wipe it dry before slicing.
2. Serve the cheesecake chilled, and enjoy the rich, creamy texture combined with the spiced flavor of Biscoff cookies.
3. Store any leftovers in an airtight container in the refrigerator for up to

   Conclusion:

   In summary, this Biscoff Cheesecake Dessert is a must-try for anyone looking to indulge in a rich, creamy, and utterly delightful treat. The combination of the velvety cheesecake filling and the crunchy, caramelized Biscoff cookies creates a harmonious balance of flavors and textures that will leave your taste buds dancing with joy. Whether you’re serving it at a special occasion or simply treating yourself after a long day, this dessert 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 incorporating different flavors, such as adding a layer of chocolate ganache or mixing in some fresh fruit for a refreshing twist. We encourage you to try this Biscoff Cheesecake Dessert and share your experience with friends and family. Whether you stick to the classic recipe or put your own spin on it, we would love to hear how it turns out for you. Don’t forget to snap a picture and share it on social media, tagging us so we can see your delicious creations! Happy baking! Print
   

   Biscoff Cheesecake Dessert: Indulge in This Irresistible Treat

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   • Author: Dottie
   • Total Time: 280 minutes
   • Yield: 12 servings 1x

   Print Recipe

   Pin Recipe

   Description

   Enjoy a delightful no-bake Biscoff cheesecake featuring a buttery Biscoff cookie crust and a creamy filling made with cream cheese and Biscoff spread. Topped with melted Biscoff and crushed cookies, this dessert is perfect for any occasion and sure to impress your guests!

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   Ingredients

   Scale 1x2x3x

   • 250g Biscoff cookies (crushed)
   • 100g unsalted butter (melted)
   • 2 tablespoons granulated sugar
   • 600g cream cheese (softened at room temperature)
   • 200g powdered sugar
   • 1 teaspoon vanilla extract
   • 300ml heavy whipping cream
   • 200g Biscoff spread
   • 2 teaspoons gelatin powder (optional, for stability)
   • 3 tablespoons cold water (if using gelatin)
   • 100g Biscoff spread (melted)
   • Crushed Biscoff cookies (for garnish)
   • Whipped cream (optional, for decoration)

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   Instructions

   1. Preheat your oven to 180°C (350°F).
   2. In a medium mixing bowl, combine the crushed Biscoff cookies, melted butter, and granulated sugar. Mix until the mixture resembles wet sand.
   3. Press the cookie mixture firmly into the bottom of a 9-inch springform pan. Use the back of a measuring cup or your fingers to ensure an even layer.
   4. Bake the crust in the preheated oven for 10 minutes. Remove from the oven and allow it to cool completely while you prepare the cheesecake filling.
   5. In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes.
   6. Add the powdered sugar and vanilla extract to the cream cheese. Continue to beat until fully combined and there are no lumps.
   7. In a separate bowl, whip the heavy cream until stiff peaks form. This will take about 3-5 minutes with an electric mixer on high speed.
   8. Gently fold the whipped cream into the cream cheese mixture using a spatula. Be careful not to deflate the whipped cream; fold until just combined.
   9. If using gelatin for added stability, sprinkle the gelatin powder over the cold water in a small bowl and let it sit for about 5 minutes to bloom. Then, heat the mixture in the microwave for about 10-15 seconds until dissolved. Allow it to cool slightly before adding it to the cheesecake mixture.
   10. Incorporate the Biscoff spread into the cream cheese mixture, mixing until fully combined. If using gelatin, add it at this stage and mix well.
   11. Once the crust has cooled completely, pour the cheesecake filling over the crust in the springform pan. Use a spatula to smooth the top.
   12. Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow it to set properly.
   13. After the cheesecake has set, melt the additional 100g of Biscoff spread in the microwave for about 20-30 seconds until it is pourable.
   14. Remove the cheesecake from the springform pan and place it on a serving plate.
   15. Drizzle the melted Biscoff spread over the top of the cheesecake, allowing it to drip down the sides for a beautiful presentation.
   16. Sprinkle crushed Biscoff cookies over the top for added texture and decoration.
   17. If desired, pipe whipped cream around the edges of the cheesecake for an extra touch of elegance.
   18. Slice the cheesecake into wedges using a sharp knife. For cleaner cuts, dip the knife in hot water and wipe it dry before slicing.
   19. Serve the cheesecake chilled, and enjoy the rich, creamy texture combined with the spiced flavor of Biscoff cookies.
   20. Store any leftovers in an airtight container in the refrigerator for up to 5 days.

   Notes

   • For a firmer cheesecake, consider using gelatin as indicated in the recipe.
   • This cheesecake can be made a day in advance for optimal flavor and texture.

   • Prep Time: 30 minutes
   • Cook Time: 10 minutes