Biscoff Cheesecake
Directions
- 1Crush the Biscoff cookies into crumbs using a rolling pin.
- 2Crush the Biscoff cookies into crumbs using a rolling pin.
- 3Crush the Biscoff cookies into crumbs using a rolling pin.
- 4Mix the crumbs with melted Biscoff spread in a bowl.
- 5Mix the crumbs with melted Biscoff spread in a bowl.
- 6Mix the crumbs with melted Biscoff spread in a bowl.
- 7In another bowl, beat together the cream cheese, powdered sugar and whipping cream until smooth.
- 8In another bowl, beat together the cream cheese, powdered sugar and whipping cream until smooth.
- 9In another bowl, beat together the cream cheese, powdered sugar and whipping cream until smooth.
- 10Press the cookie crumbs into the bottom of the small ring mold
- 11Press the cookie crumbs into the bottom of the small ring mold
- 12Press the cookie crumbs into the bottom of the small ring mold
- 13Fill the mold with the cream cheese mixture.
- 14Fill the mold with the cream cheese mixture.
- 15Fill the mold with the cream cheese mixture.
- 16Freeze the mixture until firm.
- 17Freeze the mixture until firm.
- 18Freeze the mixture until firm.
- 19Spread melted Biscoff spread on top of the frozen cheesecake.
- 20Spread melted Biscoff spread on top of the frozen cheesecake.
- 21Spread melted Biscoff spread on top of the frozen cheesecake.
- 22Top with a whole Biscoff cookie
- 23Top with a whole Biscoff cookie
- 24Top with a whole Biscoff cookie
Ingredients
- 8 Biscoff cookies
- 8 Biscoff cookies
- 8 Biscoff cookies
- 200 g melted Biscoff spread
- 200 g melted Biscoff spread
- 200 g melted Biscoff spread
- 250 g Philadelphia cream cheese
- 250 g Philadelphia cream cheese
- 250 g Philadelphia cream cheese
- 50 g powdered sugar
- 50 g powdered sugar
- 50 g powdered sugar
- 200 ml whipping cream
- 200 ml whipping cream
- 200 ml whipping cream
Equipment
bowlrolling pinspatulaspoonsmall ring mold