Biscoff Cheesecake
Indulge in the creamy, dreamy goodness of biscoff cheesecake—a dessert that combines the rich flavors of Biscoff cookies with a smooth, velvety cheesecake filling. This no-bake dessert is not only easy to make but is also a crowd-pleaser, perfect for gatherings or a special treat at home. With a crunchy cookie crust and a luscious topping, it’s sure to impress your friends and family alike!
Ingredients
- 200g Biscoff cookies
- 100g unsalted butter, melted
- 400g cream cheese, softened
- 100g powdered sugar
- 200ml heavy cream
- 1 tsp vanilla extract
- 50g Biscoff spread
- Extra Biscoff cookies for decoration
Servings and Cooking Time
This recipe serves 8 people. Preparation time is approximately 20 minutes, while chilling time is about 4 hours.
Nutritional Value
Each serving (1 slice) contains approximately 350 calories, 25g fat, 30g carbohydrates, and 5g protein. This nutritional value is based on one serving.
Step-by-Step Cooking Process
- Crush Biscoff cookies into fine crumbs using a food processor.
- Combine the cookie crumbs with melted butter until well mixed.
- Press the mixture into the bottom of a springform pan to form the crust.
- In a mixing bowl, beat the cream cheese and powdered sugar until smooth.
- Add the vanilla extract and Biscoff spread, mixing until fully incorporated.
- In a separate bowl, whip the heavy cream until stiff peaks form.
- Gently fold the whipped cream into the cream cheese mixture.
- Pour the cheesecake filling over the crust and smooth the top.
- Refrigerate for at least 4 hours or until set.
- Before serving, decorate with extra Biscoff cookies and serve chilled.
Alternative Ingredients
You can substitute Biscoff cookies with any caramel-flavored cookies, and use low-fat cream cheese for a lighter version. For a vegan option, use dairy-free cream cheese and whipped coconut cream.
Serving and Pairings
This biscoff cheesecake pairs beautifully with a cup of coffee or tea. It can also be served alongside fresh fruits or drizzled with chocolate sauce for an extra treat.
Storage and Reheating
Store any leftover cheesecake in an airtight container in the refrigerator for up to 5 days. It is not recommended to freeze this cheesecake, as it may alter the texture.
Cooking Mistakes
- Not allowing the cheesecake to set long enough.
- Overmixing the cream cheese, leading to a dense texture.
- Neglecting to properly crush the cookies for the crust.
- Using warm butter instead of melted butter for the crust.
- Forgetting to line the springform pan, making it hard to remove.
Helpful Tips
- Use room temperature cream cheese for easier mixing.
- Chill the mixing bowl and beaters for whipping cream.
- Adjust sweetness by varying the amount of powdered sugar.
- Consider adding a pinch of salt to enhance flavors.
FAQs
Can I make this cheesecake ahead of time?
Yes, this cheesecake is perfect for making a day in advance. Just ensure it’s well covered and refrigerated until serving.
What can I use instead of Biscoff spread?
You can use any other caramel or cookie spread, such as speculoos or dulce de leche.
How do I know when the cheesecake is set?
The cheesecake should be firm to the touch and not jiggle in the center when you gently shake it.
Can I use a different type of cookie for the crust?
Absolutely! Feel free to swap Biscoff cookies with graham crackers or Oreos for a different flavor profile.
Is this cheesecake gluten-free?
It can be made gluten-free by using gluten-free cookies and ensuring all other ingredients are gluten-free.
Conclusion
Biscoff cheesecake is the perfect dessert to impress your guests or treat yourself. With its creamy texture and unique flavor, it’s a delightful twist on traditional cheesecake. Enjoy every bite of this indulgent treat!
Biscoff Cheesecake
Ingredients
- 200 g Biscoff cookies
- 100 g unsalted butter melted
- 400 g cream cheese softened
- 100 g powdered sugar
- 200 ml heavy cream
- 1 tsp vanilla extract
- 50 g Biscoff spread
- Extra Biscoff cookies for decoration
Instructions
- Crush Biscoff cookies into fine crumbs using a food processor.
- Combine the cookie crumbs with melted butter until well mixed.
- Press the mixture into the bottom of a springform pan to form the crust.
- In a mixing bowl, beat the cream cheese and powdered sugar until smooth.
- Add the vanilla extract and Biscoff spread, mixing until fully incorporated.
- In a separate bowl, whip the heavy cream until stiff peaks form.
- Gently fold the whipped cream into the cream cheese mixture.
- Pour the cheesecake filling over the crust and smooth the top.
- Refrigerate for at least 4 hours or until set.
- Before serving, decorate with extra Biscoff cookies and serve chilled.