Biscoff Cheesecake
Indulge in a creamy, spiced biscoff cheesecake that combines the unique flavors of Biscoff cookies with a smooth cheesecake filling.
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Servings: 8 servings
Calories: 450kcal
Ingredients
- 250 g Biscoff cookies
- 100 g unsalted butter melted
- 400 g cream cheese softened
- 200 ml heavy cream
- 100 g powdered sugar
- 1 tsp vanilla extract
- 100 g Biscoff spread
Instructions
- Preheat your oven to 180°C (350°F).
- Crush the Biscoff cookies into fine crumbs.
- Mix cookie crumbs with melted butter and press into a springform pan.
- Bake the crust for 10 minutes and let cool.
- Beat the cream cheese until smooth.
- Add powdered sugar and vanilla, mixing until combined.
- Whip the heavy cream until stiff peaks form.
- Fold the whipped cream into the cream cheese mixture.
- Swirl in the Biscoff spread and pour over the crust.
- Refrigerate for at least 4 hours or overnight to set.
Nutrition
Calories: 450kcal | Carbohydrates: 36g | Protein: 5g | Fat: 30g | Fiber: 1g