Biscoff cookie crust cheesecake (Printable Version)

No-bake cheesecake featuring a caramel cookie crust and smooth biscoff filling with a buttery topping.

# Everything You’ll Need:

→ Cookie Crust

01 - 8.8 ounces Biscoff cookies (250 g), crushed
02 - 1/3 cup unsalted butter (5 tbsp; 75 g), melted

→ Cheesecake Filling

03 - 16 ounces full fat brick-style cream cheese (450 g), softened
04 - 1/2 cup powdered sugar (60 g)
05 - 1 teaspoon vanilla extract
06 - 1 cup Biscoff cookie butter (250 g)
07 - 1 1/4 cups heavy cream (10 fl oz; 300 ml), cold

→ Topping

08 - 1/4 cup Biscoff cookie butter (4 tbsp; 63 g), melted
09 - 2 Biscoff cookies, crushed

# Steps to Cook:

01 - Invert the base of an 8-inch springform pan to remove the lip for easier removal. Spray with non-stick spray and line the bottom with a square sheet of parchment paper without trimming. Optionally, line the sides with parchment strips for easier removal.
02 - Process Biscoff cookies in a food processor until finely ground. Add melted butter and pulse until thoroughly combined. Transfer mixture to the prepared pan and firmly press down using the flat base of a measuring cup to create an even, compact crust. Freeze while preparing filling.
03 - In a stand mixer, beat cream cheese, powdered sugar, and vanilla extract until smooth. Incorporate Biscoff cookie butter and continue beating until fully integrated. Add cold heavy cream and whip until the mixture thickens and holds soft peaks.
04 - Spread the cheesecake filling evenly over the chilled crust, smoothing the surface. Refrigerate for at least 6 to 8 hours or overnight to set.
05 - Remove cheesecake from pan using the parchment overhang and peel away parchment. Melt additional Biscoff cookie butter in 30-second increments in the microwave until pourable. Drizzle melted butter over the top and sprinkle with crushed Biscoff cookies. Chill for 10 minutes to set topping before slicing and serving.

# Extra Suggestions:

01 - Use cold heavy cream straight from the refrigerator to ensure proper whipping and stability. Avoid using room temperature cream.
02 - A springform pan lined with parchment paper facilitates easy removal and cleaner presentation.
03 - Allow the cheesecake to set fully in the refrigerator overnight for optimal texture.
04 - Store the cheesecake refrigerated and consume within 4 to 5 days. Freezing is possible for up to 3 months; thaw in the refrigerator before serving.

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