Biscoff Caramel Cookie Butter Cheesecake
Servings: 10–12
Chill Time: 6 hrs or overnight
No oven needed!
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Ingredients
For the crust:
2 cups Biscoff cookie crumbs
½ cup melted unsalted butter
For the filling:
2 (8 oz) blocks cream cheese, softened
¾ cup powdered sugar
1 tsp vanilla extract
1 cup Biscoff cookie butter (smooth or crunchy)
1½ cups cold heavy whipping cream
For topping:
½ cup melted Biscoff cookie butter (for dripping)
Extra Biscoff cookies for garnish
Optional: caramel sauce drizzle
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Instructions
1. Make the crust:
Combine Biscoff crumbs and melted butter in a bowl.
Press firmly into the base of a 9-inch springform pan.
Chill in the fridge while making the filling.
2. Make the filling:
In a large bowl, beat the softened cream cheese until smooth.
Add powdered sugar, vanilla, and cookie butter. Beat until well combined.
In another bowl, whip the cold heavy cream to stiff peaks.
Gently fold the whipped cream into the cookie butter mixture until fully combined.
3. Assemble:
Pour the filling over the crust and smooth the top.
Chill for at least 6 hours or overnight.
4. Decorate:
Once set, drizzle with melted Biscoff cookie butter and caramel sauce.
Garnish with whole or crushed Biscoff cookies on top.
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Storage:
Keep in the fridge for up to 5 days. You can also freeze slices for up to 1 month
