Ingredients
Scale
- For the Crust:
- 250g Biscoff cookies
- 80g unsalted butter, melted
- For the Filling:
- 500g cream cheese, softened
- 400g Biscoff cookie butter, divided
- 100g granulated sugar
- 240ml heavy cream
- 1 tsp vanilla extract
- For the Topping (optional):
- Biscoff cookies, crushed
- Biscoff cookie butter, melted
Instructions
- Prepare the Biscoff Cookie Crust by crushing the cookies and mixing them with melted butter.
- Press the crust mixture into a 9-inch springform pan and refrigerate for at least 30 minutes.
- Make the filling by beating together cream cheese, sugar, Biscoff cookie butter, and vanilla extract, then fold in whipped cream.
- Spread the filling over the chilled crust, drizzle with melted Biscoff cookie butter, and swirl to create a marbled effect. Refrigerate for at least 6 hours.
Notes
- Soften cream cheese completely to avoid lumps.
- Avoid overmixing the filling to maintain a light texture.
- Chill the cheesecake for the recommended time for best results.
- Ensure Biscoff cookie butter is at room temperature for easier mixing.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 450 Kcal
- Sugar: 30g
- Sodium: 200mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 70mg