Biscoff Cheesecake (6 Ingredients)

• servings: 12 servings
• active time: 1 minute
• total time: 2 hours 11 minutes

Ingredients

9 ounces Biscoff cookies (crushed)

6 tablespoons butter (* See notes)

2 1/2 cups cream cheese (softened * See notes)

1/4 cup superfine sugar

1 cup Biscoff spread (smooth)

1 1/4 cups heavy cream (* See notes)

1/2 cup Biscoff spread (melted)

1/4 cup Biscoff cookies (crushed)

Directions

Line an 8-inch springform cake pan with parchment paper and set aside.

In a mixing bowl, combine your crushed Biscoff cookies with melted butter and mix until combined. Transfer it to the lined springform pan and refrigerate while you prepare the filling.

In a large mixing bowl or bowl of a stand mixer with a paddle attachment, add the softened cream cheese with the superfine sugar and beat until smooth and fluffy, around two minutes. Add in the Biscoff spread and beat until combined. Add the heavy cream and continue to beat until it stabilizes and thickens, around two minutes.

Using a rubber spatula, transfer the filling onto the crust and refrigerate overnight or for at least 6 hours.

Once firm, melt your Biscoff spread and pour over the top of the cheesecake. Use a rubber spatula to ensure all edges are covered. Sprinkle the sides with extra crushed cookies and refrigerate for a further 30 minutes, to firm up.

Nutrition

• Serving Size: 1 slice
• Calories: 212 kcal
• Total Fat: 20 g
• Sodium: 197 mg
• Total Carbohydrate: 26 g
• Protein: 4 g