Biscoff Cheesecake Dessert is a delightful treat that combines the rich, creamy texture of cheesecake with the unique flavor of Biscoff cookies. As a fan of both cheesecake and these spiced cookies, I can confidently say that this dessert is a match made in heaven. The origins of Biscoff cookies trace back to Belgium, where they were first created in 1932, and their caramelized flavor has since won hearts worldwide. This Biscoff Cheesecake Dessert not only satisfies your sweet tooth but also offers a delightful crunch that contrasts beautifully with the smooth cheesecake filling.
People adore this dish for its perfect balance of flavors and textures. The buttery Biscoff crust provides a solid foundation, while the creamy filling melts in your mouth, leaving you craving more. Plus, its incredibly convenient to make, requiring minimal effort for maximum impact. Whether youre hosting a dinner party or simply treating yourself, this Biscoff Cheesecake Dessert is sure to impress and become a favorite in your dessert repertoire.
Ingredients:
- For the crust:
- 200g Biscoff cookies (about 24 cookies)
- 100g unsalted butter, melted
- 2 tablespoons granulated sugar
- For the cheesecake filling:
- 500g cream cheese, softened
- 100g powdered sugar
- 200ml heavy whipping cream
- 1 teaspoon vanilla extract
- 200g Biscoff spread
- For the topping:
- 100g Biscoff cookies, crushed
- Extra Biscoff spread 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 200g of Biscoff cookies. Pulse them until they turn into fine crumbs. If you dont have a food processor, you can place the cookies in a zip-top bag and crush them with a rolling pin.
- In a mixing bowl, combine the cookie crumbs with 100g of melted unsalted butter and 2 tablespoons of granulated sugar. Mix until the crumbs are well coated and the mixture 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 or your fingers to help with this.
- Bake the crust in the preheated oven for about 10 minutes. This will help set the crust and enhance the flavor. 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 500g of softened cream cheese. Using an electric mixer, beat the cream cheese on medium speed until its smooth and creamy, about 2-3 minutes. Make sure there are no lumps.
- Gradually add in 100g of powdered sugar while continuing to mix. This will sweeten the cheesecake filling without making it grainy.
- Next, pour in 200ml of heavy whipping cream and 1 teaspoon of vanilla extract. Beat the mixture on high speed until it thickens and forms stiff peaks. This usually takes about 3-5 minutes. Be careful not to overmix, as this can cause the cream to turn into butter.
- Finally, gently fold in 200g of Biscoff spread using a spatula. Make sure to incorporate it well, but do so gently to maintain the lightness of the whipped cream.
Assembling the Cheesecake
- Once your crust has cooled, pour the cheesecake filling over the crust in the springform pan. Use a spatula to spread it evenly across the top.
- To create a marbled effect, you can drizzle some extra Biscoff spread on top of the cheesecake filling. Use a knife or a toothpick to swirl it gently into the filling.
- Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, or preferably overnight. This allows the cheesecake to set properly and develop its flavors.
Preparing the Topping
- When youre ready to serve the cheesecake, take it out of the refrigerator. Carefully remove the sides of the springform pan.
- In a small bowl, crush 100g of Biscoff cookies into small pieces. You can do this by hand or in a food processor, depending on your preference for texture.
- Sprinkle the crushed Biscoff cookies generously over the top of the cheesecake. This adds a delightful crunch and enhances the Biscoff flavor.
- If you like, you can drizzle some extra Biscoff spread over the top for an added touch of sweetness and presentation. Just warm it slightly in the microwave for about 10-15 seconds to make it easier to drizzle.
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 that 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. Dont 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!
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Biscoff Cheesecake Dessert: Indulge in This Irresistible Treat
-
Total Time: 280 minutes
-
Yield: 12 servings 1x
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!
Ingredients
Scale
- 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)
Instructions
- Preheat your oven to 180°C (350°F).
- In a medium mixing bowl, combine the crushed Biscoff cookies, melted butter, and granulated sugar. Mix until the mixture resembles wet sand.
- 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.
- 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.
- 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.
- Add the powdered sugar and vanilla extract to the cream cheese. Continue to beat until fully combined and there are no lumps.
- 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.
- 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.
- 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.
- Incorporate the Biscoff spread into the cream cheese mixture, mixing until fully combined. If using gelatin, add it at this stage and mix well.
- Once the crust has cooled completely, pour the cheesecake filling over the crust in the springform pan. Use a spatula to smooth the top.
- Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow it to set properly.
- After the cheesecake has set, melt the additional 100g of Biscoff spread in the microwave for about 20-30 seconds until it is pourable.
- Remove the cheesecake from the springform pan and place it on a serving plate.
- Drizzle the melted Biscoff spread over the top of the cheesecake, allowing it to drip down the sides for a beautiful presentation.
- Sprinkle crushed Biscoff cookies over the top for added texture and decoration.
- If desired, pipe whipped cream around the edges of the cheesecake for an extra touch of elegance.
- Slice the cheesecake into wedges using a sharp knife. For cleaner cuts, dip the knife in hot water and wipe it dry before slicing.
- Serve the cheesecake chilled, and enjoy the rich, creamy texture combined with the spiced flavor of Biscoff cookies.
- 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
Biscoff Cheesecake Dessert: Indulge in This Irresistible Treat
- Total Time: 280 minutes
- Yield: 12 servings 1x
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!
Ingredients
Scale
- 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)
Instructions
- Preheat your oven to 180°C (350°F).
- In a medium mixing bowl, combine the crushed Biscoff cookies, melted butter, and granulated sugar. Mix until the mixture resembles wet sand.
- 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.
- 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.
- 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.
- Add the powdered sugar and vanilla extract to the cream cheese. Continue to beat until fully combined and there are no lumps.
- 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.
- 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.
- 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.
- Incorporate the Biscoff spread into the cream cheese mixture, mixing until fully combined. If using gelatin, add it at this stage and mix well.
- Once the crust has cooled completely, pour the cheesecake filling over the crust in the springform pan. Use a spatula to smooth the top.
- Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow it to set properly.
- After the cheesecake has set, melt the additional 100g of Biscoff spread in the microwave for about 20-30 seconds until it is pourable.
- Remove the cheesecake from the springform pan and place it on a serving plate.
- Drizzle the melted Biscoff spread over the top of the cheesecake, allowing it to drip down the sides for a beautiful presentation.
- Sprinkle crushed Biscoff cookies over the top for added texture and decoration.
- If desired, pipe whipped cream around the edges of the cheesecake for an extra touch of elegance.
- Slice the cheesecake into wedges using a sharp knife. For cleaner cuts, dip the knife in hot water and wipe it dry before slicing.
- Serve the cheesecake chilled, and enjoy the rich, creamy texture combined with the spiced flavor of Biscoff cookies.
- 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
