Biscoff Cheesecake

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Creamy, dreamy, and utterly decadent — Biscoff Cheesecake is the dessert that turns heads and satisfies even the most sophisticated sweet tooth. With its rich layers of silky vanilla cheesecake, swirls of cookie butter, and a buttery Biscoff cookie crust, every bite delivers a perfect balance of spice, sweetness, and crunch. The topping of crushed Biscoff cookies and whipped cream adds a delightful finish that makes this cheesecake as beautiful as it is indulgent.

Whether you’re entertaining guests or treating yourself to a luxurious dessert moment, this cheesecake makes the perfect centerpiece. Its no-bake preparation (if you opt for that version), familiar cookie flavor, and elegant presentation make it a top choice for birthdays, holidays, and anytime cravings. Trust us — one slice will never be enough.

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Ingredients for this Biscoff Cheesecake

• For the crust:
  • 2 cups Biscoff cookies, finely crushed
  • 6 tablespoons unsalted butter, melted
• For the cheesecake filling:
  • 24 oz cream cheese, softened
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 cup heavy whipping cream (cold)
  • 1/2 cup Biscoff cookie butter, slightly melted
• For the topping:
  • 1/3 cup Biscoff cookie butter, warmed for drizzling
  • 1/2 cup whipped cream (optional, for garnish)
  • Crushed Biscoff cookies and small cookie pieces for decoration

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Step 1: Prepare the Biscoff Crust

Start by placing the Biscoff cookies into a food processor and blitz them until they form fine crumbs. Pour in the melted butter and pulse again until the mixture resembles wet sand. Press the crust mixture firmly into the base of a springform pan lined with parchment paper. Use the back of a spoon or the bottom of a flat glass to create an even layer. Place the crust in the refrigerator to set while you prepare the filling.

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Step 2: Make the Cheesecake Filling

In a large bowl, beat the softened cream cheese until smooth and creamy. Add the powdered sugar and vanilla extract, then continue mixing until fully incorporated. In a separate bowl, whip the cold heavy cream until stiff peaks form, then gently fold it into the cream cheese mixture to keep it airy and light.

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Step 3: Add Biscoff Swirls

Slightly warm the Biscoff cookie butter to make it easier to drizzle. Pour half of the cheesecake filling over the chilled crust. Drizzle a layer of melted cookie butter, then swirl it through the filling with a knife. Repeat with the remaining cheesecake filling and another swirl of cookie butter on top.

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Step 4: Chill and Set

Cover the cheesecake and refrigerate for at least 6 hours or overnight, until firm and fully set. Patience is key here — chilling ensures the flavors meld and the texture firms up beautifully.

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Step 5: Decorate and Serve

Once set, remove the cheesecake from the springform pan. Spread or pipe whipped cream around the top edges and generously sprinkle with crushed Biscoff cookies. Add small chunks of Biscoff biscuits for crunch and visual flair. Finally, drizzle extra melted cookie butter across the top just before serving.

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Storage Instructions

To keep your Biscoff Cheesecake fresh and delicious:

• Refrigerator: Store the cheesecake in an airtight container or tightly wrap the pan with plastic wrap. It will stay fresh in the fridge for up to 5 days.
• Freezer: You can freeze the cheesecake for longer storage. Wrap individual slices or the whole cheesecake in plastic wrap and foil, then place in a freezer-safe container. It keeps well for up to 2 months. Thaw overnight in the fridge before serving.
• Topping tip: If freezing, add whipped cream and cookie crumbles after thawing for the best texture and look.

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Estimated Nutrition

Per serving (based on 12 servings):

• Calories: 520
• Fat: 38g
• Saturated Fat: 22g
• Carbohydrates: 39g
• Sugar: 28g
• Protein: 6g
• Fiber: 1g
• Sodium: 280mg

Note: Nutritional values are estimates and may vary based on ingredient brands and portion sizes.

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Frequently Asked Questions

1. Can I make this cheesecake without baking at all?

Yes! This is a no-bake cheesecake. Just make sure to chill it for at least 6 hours or until firm.

2. Can I substitute another cookie for Biscoff?

You can, but the signature spiced caramel flavor of Biscoff is unique. Graham crackers or ginger snaps are decent alternatives.

3. Can I use Cool Whip instead of heavy cream?

Yes, you can substitute an equal amount of Cool Whip for the whipped cream, but it may make the cheesecake slightly sweeter and softer.

4. Is it okay to use low-fat cream cheese?

You can, but full-fat cream cheese provides the best texture and richness for cheesecake.

5. How far in advance can I make it?

You can make this cheesecake up to 2 days ahead and store it in the fridge. Add the whipped cream and toppings just before serving.

6. Can I use a hand mixer instead of a stand mixer?

Absolutely. A hand mixer works just fine for this recipe. Just be sure to whip the cream until stiff peaks form.

7. Why is my cheesecake not firm?

Most likely, it hasn’t chilled long enough. Make sure it sets for 6–8 hours, or even better, overnight.

8. Can I make it gluten-free?

Yes! Use gluten-free Biscoff-style cookies or other gluten-free spiced cookies for the crust.

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