Biscoff Cheesecake Recipe

Pulse Biscoff cookies into fine crumbs, pour in melted butter and pulse again.

Whip heavy cream until you have stiff peaks. Set aside. 

Beat cream cheese until smooth. Add cookie butter, powdered sugar and vanilla extract.

Gently fold in the whipped cream until it is completely combined.

Pour the biscoff cheesecake filling into your pan. Cover and chill for 12 hours. 

Take it out of the pan and spread melted Biscoff spread on top, sprinkle over crushed Biscoff cookies. 

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