Biscoff Cookie Butter Cheesecake
Ingredients:
For the Biscoff Crust
2 cups crushed Biscoff cookies
6 tbsp melted butter
¼ cup brown sugar
For the Cheesecake Filling
24 oz (3 blocks) cream cheese, softened
1 cup powdered sugar
1 cup Biscoff cookie butter
½ cup sour cream
1 tsp vanilla extract
1 ½ cups heavy whipping cream
For the Topping:
½ cup warm Biscoff cookie butter (melted)
Biscoff cookies, crumbled
Whipped cream (optional)
Instructions:
Prepare the Crust:
Mix crushed Biscoff cookies, melted butter, and brown sugar in a bowl. Press into a 9-inch springform pan and freeze for 15 minutes.
Make the Cheesecake Filling:
Beat cream cheese and powdered sugar until smooth. Add Biscoff cookie butter, sour cream, and vanilla extract. In a separate bowl, whip heavy cream until stiff peaks form, then fold into the batter. Pour over the crust and smooth the top.
Chill the Cheesecake:
Refrigerate for at least 6 hours (or overnight) for the best texture.
Assemble & Decorate:
Drizzle warm Biscoff cookie butter over the cheesecake, sprinkle crumbled cookies, and top with a whole Biscoff cookie.
Pro Tips:
Add crushed Biscoff cookies between layers for extra crunch!
Freeze for 30 minutes before slicing for clean cuts!
Warm cookie butter slightly for easy drizzling!
Prep Time: 20 min | Chill Time: 6 hrs | Total Time: 6 hrs 20 min
Servings: 12
Delicious memories start here!