Prep Time1 minute
Cook Time10 minutes
Total Time11 minutes
Servings12 slicea
Ingredients
For the crust
1 250 gram package Biscoff cookies crushed
6 tablespoons butter * See notes
For the filling
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
For the frosting
1/2 cup Biscoff spread melted
1/4 cup Biscoff cookies crushed
Instructions
Line an 8-inch springform cake pan and set aside.
In a mixing bowl, combine your crushed Biscoff cookies with melted vegan butter and mix until combined. Transfer into the lined springform pan and refrigerate.
In a large mixing bowl, add the softened cream cheese with the superfine sugar and beat until smooth and fluffy. Add in the Biscoff spread and beat until combined. Add the double cream and continue to beat until it stabilizes and thickens.
Transfer the filling onto the crust and refrigerate overnight.
Once firm, melt your Biscoff spread and pour over the top of the cheesecake. Sprinkle the edges with extra crushed cookies and refrigerate for a further 30 minutes, to firm up.
Notes
* Use vegan butter, cream cheese, and double cream for a dairy free cheesecake.
TO STORE: Biscoff cheesecake should always be stored in the refrigerator, covered. It will keep well for up to 2 weeks.
TO FREEZE: Place the cheesecake in a shallow container and store it in the freezer for up to 6 months
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Reviewed by EL KATIBI MARIA
on
April 12, 2023
Rating:
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