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Make the crust:
Combine the Biscoff cookie crumbs and melted butter in a bowl. Press firmly into the base of a 9-inch springform pan. Chill in the fridge while making the filling.
Make the filling:
In a large bowl, beat the softened cream cheese until smooth. Add the powdered sugar, vanilla extract, and Biscoff cookie butter. Beat until well combined.
In another bowl, whip the cold heavy cream to stiff peaks. Gently fold the whipped cream into the cookie butter mixture until fully combined.
Assemble:
Pour the filling over the prepared crust and smooth the top. Chill in the fridge for at least 6 hours or overnight until set.
Decorate:
Once the cheesecake has set, drizzle with the melted Biscoff cookie butter and caramel sauce (if using). Garnish with whole or crushed Biscoff cookies on top.
Storage:
Keep the cheesecake in the fridge for up to 5 days. You can also freeze slices for up to 1 month.
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