Decadent Biscoff Cheesecake with Crispy Cookies and Chocolate Shavings Recipe
Indulge in this luscious Biscoff Cheesecake featuring a crunchy Biscoff cookie crust, a creamy Biscoff-infused cream cheese filling with an optional chocolate twist, and a silky Biscoff topping garnished with cookie crumbs and chocolate shavings. Perfect for a dessert that combines rich flavors and smooth textures.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 6 hours 20 minutes
- Yield: 12 servings
- Category: Dessert
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Ingredients
For the Crust:
- 2 cups crushed Biscoff cookies (250 g)
- 7 tbsp unsalted butter, melted (100 g)
For the Filling:
- 16 oz cream cheese, softened (500 g)
- ½ cup granulated sugar (100 g)
- ¾ cup Biscoff spread (200 g)
- 1 tsp vanilla extract (5 ml)
- ¾ cup heavy cream, cold (200 ml)
- ⅔ cup dark chocolate chips, melted (optional) (100 g)
For the Topping:
- ⅓ cup heavy cream (100 ml)
- 3 tbsp Biscoff spread (50 g)
- Crushed Biscoff cookies and chocolate shavings, for garnish
Instructions
- Prepare the Crust: Crush Biscoff cookies into fine crumbs and mix thoroughly with melted butter. Press this mixture firmly into the bottom of a 9-inch (23 cm) springform pan to form an even crust. Place the pan in the refrigerator to chill while you prepare the filling.
- Make the Filling: In a mixing bowl, beat the softened cream cheese and granulated sugar until the mixture is smooth and creamy. Add Biscoff spread and vanilla extract, blending until fully combined. In a separate cold bowl, whip the heavy cream to soft peaks. Gently fold the whipped cream into the cream cheese mixture to maintain its light texture. For a chocolate twist, carefully fold in the melted dark chocolate chips.
- Assemble the Cheesecake: Spread half of the filling evenly over the chilled crust. Sprinkle some crushed Biscoff cookies for added texture, then spread the remaining filling on top. Smooth the surface and refrigerate the cheesecake for at least 6 hours or preferably overnight to allow it to set completely.
- Prepare the Topping: In a small saucepan or microwave-safe bowl, warm the heavy cream and Biscoff spread together until smooth and combined. Let this mixture cool slightly before pouring it evenly over the chilled cheesecake.
- Garnish and Serve: Decorate the top of the cheesecake with crushed Biscoff cookies and chocolate shavings. Carefully slice the cheesecake and serve chilled for the best flavor and texture experience.
Notes
- Use a springform pan to easily release the cheesecake without damage.
- Ensure the cream cheese is fully softened to avoid lumps in the filling.
- Chilling the crust before adding filling helps maintain a firm base.
- For a dairy-free version, substitute heavy cream and cream cheese with vegan alternatives, but note texture changes.
- The melted chocolate chips are optional, but enhance flavor with a subtle chocolate note.
- Refrigerate the assembled cheesecake for at least 6 hours to ensure proper setting; overnight chilling is recommended.
- For easier slicing, warm a knife under hot water and wipe dry before cutting.
