Description
This indulgent Biscoff cheesecake combines a flavorful cookie crust with a creamy filling and drizzled caramel.
Ingredients
Scale
- 10 ounces Biscoff cookies (for crust)
- ½ cup unsalted butter (melted)
- 16 ounces cream cheese (softened)
- 1 cup powdered sugar
- 1 cup Biscoff cookie butter
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
- ½ teaspoon salt
- ½ cup salted caramel sauce
Instructions
- Combine crushed Biscoff cookies and melted butter in a bowl. Press into the bottom of a 9-inch springform pan and refrigerate.
- In a large bowl, beat softened cream cheese until smooth. Gradually mix in powdered sugar, cookie butter, and vanilla until well combined.
- Whip heavy cream until stiff peaks form; gently fold into the cream cheese mixture.
- Spread filling over the crust and drizzle half of the salted caramel on top, swirling for a marbled effect.
- Cover and refrigerate for at least 4 hours or overnight until set. Before serving, drizzle with remaining caramel and sprinkle with salt.
Notes
- This cheesecake can be made a day in advance for best results.
- Serve chilled for the best texture and flavor.
- Prep Time: 30 minutes
- Category: Dessert
- Method: No-bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice