Servings: 8 people
Calories: 320kcal
Cost: $15.00
Equipment
- Mixing bowls
- Hand mixer or stand mixer
- Spatula
- Springform pan or individual containers
- Food processor or ziplock bag and rolling pin
Ingredients
- 2 cups Biscoff cookie crumbs (about 20 cookies)
- 6 tbsp unsalted butter melted
- 16 oz cream cheese softened
- ½ cup powdered sugar
- 1 tsp vanilla extract
- 1 cup whipped cream or whipped topping
- 1 cup Biscoff cookie butter melted
- ¼ cup caramel sauce
Instructions
- Crush Biscoff cookies into fine crumbs using a food processor or ziplock bag and rolling pin.
- Mix the crumbs with melted butter until it resembles wet sand. Press firmly into a 9-inch springform pan or individual containers. Chill the crust for about 15 minutes.
- In a large mixing bowl, beat softened cream cheese and powdered sugar until smooth. Add vanilla extract and mix until combined.
- Gently fold in the whipped cream, being careful not to overmix.
- Spread the cheesecake filling evenly over the chilled crust and smooth out with a spatula. Chill for at least 4 hours or overnight.
- Melt the Biscoff cookie butter and mix it with caramel sauce. Let it cool slightly, then pour it over the cheesecake, spreading it evenly.
- Garnish with whole and crushed Biscoff cookies. Slice and serve.
Notes
To keep your cheesecake silky, ensure the cream cheese is at room temperature before mixing. Use a hot knife to cut slices for clean edges. Store leftovers in an airtight container in the fridge for up to 3 days or freeze without the topping for up to 2 months.
Nutrition
Calories: 320kcal | Carbohydrates: 35g | Protein: 4g | Fat: 18g | Saturated Fat: 10g | Cholesterol: 60mg | Sodium: 150mg | Potassium: 100mg | Fiber: 1g | Sugar: 26g | Vitamin A: 5IU | Calcium: 4mg | Iron: 2mg
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