Eggless Biscoff Cookie Butter Cheesecake
Okay so we all love cheesecakes and you can’t go wrong with it. Let me tell you this, this Biscoff Cheesecake is just INSANE! I mean I prefer it over most cheesecakes now I crave it all the time. This delicious cookie butter made into a creamy delicious cheesecake paired with a biscoff cookie crust and melted cookie butter (okay i’m drooling) is just next level. It is a no bake cheesecake recipe and really so easy to make. People who have tried it have also called it the best cheesecake they’ve tried which I just the best compliment! This recipe is perfect for any occasion and don’t worry about leftovers, there won’t be any. Made with just minimal ingredients this recipe has to be on your must try list!
Happy Cooking!
Servings: 1 6-7 inch cheesecake
Prep Time: 20-30 mins
Chilling time Time: 5-6 hours
Total Time: 6-7 hours
Ingredients:
Crust:
80g biscoff biscuits
4 tbsp butter melted
Cheesecake:
1.5 cups cream cheese softened
3 tbsp powdered sugar
2/3 cup biscoff cookie butter
3/4 cup heavy cream
1 tsp vanilla essence
Topping:
1/3 cup biscoff cookie butter melted
Whipped cream
6-8 biscoff biscuits
Directions:
Crust: In a food processor, grind the biscoff biscuits till its fine. Add melted butter and pulse till combined. It should feel like wet sand. Scrape the edges to ensure it is well mixed in.
On a lightly greased springform pan transfer the crumbs. Spread it out on the base and edges of the pan. I like to use the base of a small measuring cup or bowl to press down the base. I use the edges of the cup to press the crust along the walls of the pan.
Freeze the crust in the pan for 30 minutes.
Prepare the cheesecake filling: Using an electric whisk/stand mixer beat the cream cheese, vanilla and powdered sugar together.Scrape the edges to ensure it is well mixed in.
Add the cookie butter and mix till combined.
Add the heavy cream and beat till combined and its light and fluffy.
Pour in the crust. Smoothen the top out.
Cover with a cling wrap and chill in the fridge for 4-5 hours.
For the topping: melt the bicoff cookie butter. I melted it in the microwave for 10-20 seconds.
Pour it over the chilled cheesecake and using a spoon/spatula cover the top.
Let it chill in the fridge for 30 mins.
Garnish with whipped cream, biscoff biscuits and crumbs as you like.
Cut and enjoy!
Notes/Tips:
You can skip the side crust of the cheesecake if you want. I like it for that extra crust in every bite which is ideal!
You can swap out for any cookie butter you like.
Make sure your filling for the cheesecake is well combined. Scrape down the edges of the bowl in between.
Use room temperature cream cheese.
Make sure you freeze the crust before pouring the cheesecake filling in.
Take it out of the fridge 10 mins before serving.
