Ingredients
For the Biscoff Crust
- 1 cup crushed Biscoff cookies (about 10 cookies)
- 1/4 cup unsalted butter, melted
- 1/2 teaspoon ground cinnamon
- Pinch of salt
For the Cheesecake Filling
- 16 ounces cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup Biscoff cookie spread
- 1 cup heavy whipping cream
For Garnish
- Extra Biscoff cookies (whole or crushed)
Instructions
In a medium bowl, combine the crushed Biscoff cookies, melted butter, cinnamon, and a pinch of salt. Mix until the texture resembles wet sand.
Press the mixture firmly into the bottom of a 9-inch springform pan, packing it down evenly. Place the pan in the refrigerator to chill while preparing the filling.
In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Gradually add the powdered sugar, beating until fully incorporated and lump-free.
Add the vanilla extract and Biscoff cookie spread. Beat again until the mixture is smooth, thick, and evenly flavored.
In a separate bowl, whip the heavy cream until stiff peaks form. This step gives the cheesecake its light, airy texture.
Gently fold the whipped cream into the Biscoff cream cheese mixture using a spatula. Fold slowly and carefully to maintain the fluffy consistency.
Pour the cheesecake filling over the chilled crust. Smooth the top evenly with a spatula.
Cover the cheesecake and refrigerate for at least 4 hours, or preferably overnight, until fully set.
Before serving, decorate the top with extra Biscoff cookies or cookie crumbs. Carefully remove the sides of the springform pan, slice, and serve chilled.