Ingredients
Scale
- 250g Biscoff Biscuits (Speculoos cookies)
- 400g Full-fat Cream Cheese, softened at room temperature
- 400g Biscoff Cookie Butter Spread (Smooth)
Instructions
- Place the Biscoff biscuits into a food processor and pulse until they turn into fine crumbs. If you do not have a processor, put them in a zip-top bag and crush them with a rolling pin. Take about 3 tablespoons of the cookie butter spread and melt it in the microwave for 20 seconds. Mix the melted spread with the biscuit crumbs until the mixture resembles wet sand. Press this mixture firmly into the bottom of a 7-inch springform pan to create an even layer. Place the pan in the freezer to set while you make the filling.
- In a large mixing bowl, beat the softened cream cheese until it is completely smooth and airy. Add the remaining Biscoff spread to the bowl. Use a hand mixer or stand mixer to combine the two ingredients until the color is uniform and the texture is velvety. Ensure there are no lumps of cream cheese remaining. The natural oils and sugars in the cookie butter will act as a stabilizer and sweetener, removing the need for extra sugar or gelatin.
- Remove the crust from the freezer and pour the cheesecake mixture over the top. Use a spatula or the back of a spoon to smooth the surface. Cover the pan with plastic wrap and refrigerate for at least 4 hours, though overnight is best for the cleanest slices. Once set, run a thin knife around the edge of the pan before releasing the springform sides. Slice with a warm knife and serve immediately.
- Cook Time: 4 hours 15 minutes