Crushed Biscoff biscuits (or similar spiced cookies)
Melted butter to bind the crust
Filling:
Cream cheese (softened)
Granulated sugar
Eggs (for a baked cheesecake) or heavy cream (for a no-bake version)
Pâte de Biscoff (Biscoff spread) for a rich flavor
Topping (Optional):
Additional melted Biscoff spread or cookie crumbles for garnishing
Whipped cream or caramel sauce if desired
Instructions
Prepare the Crust:
Crush the Biscoff cookies until fine, then mix with melted butter until the mixture resembles wet sand.
Press this mixture firmly into the bottom of a springform pan and refrigerate to set while you make the filling.
Make the Filling:
Beat softened cream cheese with sugar until smooth and creamy. Add eggs (if baking) or whipped cream (if making a no-bake version), and blend until well combined.
Warm the Biscoff spread slightly to make it easier to incorporate, then add it to the filling mixture and mix until smooth.
Assemble and Set/Cook:
Pour the filling over the prepared crust and smooth the top.
For a baked cheesecake, bake in a preheated oven at a low temperature until the center is just set, then let cool completely and refrigerate for several hours.
For a no-bake version, refrigerate the cheesecake for at least 4 hours (or overnight) to allow it to set properly.
Add Toppings:
Drizzle with additional melted Biscoff spread and garnish with crushed Biscoff cookies or whipped cream before serving.
