If you’re looking for a delicious dessert that combines creamy, sweet flavors with a delicious cookie crunch, the Biscoff Cookie Butter Cheesecake is the perfect choice. This no-bake cheesecake is rich, indulgent, and oh-so-delicious! With its buttery Biscoff cookie crust and a creamy filling that celebrates the unique taste of Biscoff cookie butter, this cheesecake is sure to impress everyone at your gathering.
Why Make This Recipe
This Biscoff Cookie Butter Cheesecake is great for many reasons. Firstly, it’s super easy to make and requires no baking, making it perfect for those hot days when you don’t want to turn on the oven. Secondly, it features the unique flavor of Biscoff cookies, which adds an irresistible twist to traditional cheesecake. Finally, it allows you to be creative with garnishing, making it a beautiful centerpiece for any dessert table.
How to Make Biscoff Cookie Butter Cheesecake
Ingredients:
- 2 cups Biscoff cookie crumbs
- 1/2 cup unsalted butter, melted
- 24 oz (680g) cream cheese, softened
- 1 cup powdered sugar
- 1 1/2 cups Biscoff cookie butter (smooth)
- 1 tsp vanilla extract
- 1 cup heavy whipping cream (cold)
- 1/2 cup Biscoff cookie butter (melted for drizzling)
- Biscoff cookie crumbs for garnish
Directions:
- Prepare the crust: Mix Biscoff crumbs and melted butter until combined. Press into the bottom of a 9-inch springform pan. Chill in the refrigerator for at least 15–20 minutes.
- Make the filling: Beat cream cheese until smooth. Add powdered sugar, Biscoff cookie butter, and vanilla extract. Beat until creamy. In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the Biscoff mixture.
- Assemble the cheesecake: Pour the filling over the crust and smooth the top. Chill for at least 6 hours or overnight until set.
- Finish with topping: Before serving, drizzle melted Biscoff cookie butter over the top and sprinkle with crushed cookies.
How to Serve Biscoff Cookie Butter Cheesecake
To serve, carefully remove the sides of the springform pan. Cut the cheesecake into slices and place on plates. You can add a dollop of whipped cream or a few extra crumbs on the side for decoration. This cheesecake is perfect for parties, gatherings, or as a special treat after dinner.
How to Store Biscoff Cookie Butter Cheesecake
This cheesecake can be stored in the fridge for up to one week. Keep it covered to avoid drying out. If you need to store it for a longer period, you can freeze it for up to three months. Just remember to thaw it in the refrigerator overnight before serving.
Tips to Make Biscoff Cookie Butter Cheesecake
- Make sure the cream cheese is soft; this helps create a smooth filling.
- Chill the cheesecake long enough for it to set properly.
- Feel free to add more toppings, like whipped cream or chocolate shavings, for an extra treat.
Variation
You can also try using other cookie butters, like Speculoos or even Nutella, to give the cheesecake a different flavor. Additionally, adding a layer of fruit or chocolate ganache can create a delightful twist.
FAQs
1. Can I make this cheesecake ahead of time?
Yes! This cheesecake is perfect for making ahead. It can be made a day or two in advance, which makes it a great option for parties.
2. What if I don’t have a springform pan?
If you don’t have a springform pan, you can use a regular pie dish. The cheesecake will be more difficult to remove, so plan on serving it straight from the dish.
3. Can I substitute the heavy cream?
You may try using whipped topping or a dairy-free alternative, but keep in mind that the texture may change slightly. The whipped heavy cream is what gives it that light and creamy texture.
