Ingredients
Method
Crust Creation
- In a bowl, combine the crushed Biscoff cookies with melted butter until it resembles wet sand.
- Press the mixture firmly into the bottom of a springform pan to create the crust.
Whip It Good!
- In a separate bowl, pour in the heavy whipping cream and whip it until soft peaks form.
- Ensure it's fluffy but not too stiff.
Cream Cheese Bliss
- In another bowl, combine softened cream cheese, powdered sugar, and Biscoff cookie spread.
- Mix until smooth and creamy.
Fold in the Magic
- Gently fold the whipped cream into the cream cheese mixture to keep it airy.
Pour and Smooth
- Pour the cheesecake filling over the crust, smoothing the top with a spatula.
Chill Out
- Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours or until set.
Serve and Enjoy!
- Slice the cheesecake and serve cold.
Nutrition
Notes
Leftovers can be stored in the fridge for 4-5 days or frozen for up to a month. Be sure to wrap well in plastic wrap and foil for freezing. For smoother cheesecake, use room temperature cream cheese. A drizzle of melted chocolate or caramel can enhance the flavor before serving.
