BISCOFF COOKIE BUTTER CHEESECAKE

Ingredients

• 200 g Graham Cracker Crumbs (finely crushed; can use digestive biscuits)
• 100 g Unsalted Butter (melted; room temperature butter works too)
• 400 g Cream Cheese (softened to room temperature)
• 100 g Granulated Sugar (fine white sugar)
• 1 tsp Vanilla Extract (pure vanilla extract)
• 200 ml Heavy Whipping Cream (cold, for folding into the filling)
• 100 g Cookie Butter (Biscoff Spread) (smooth, room temperature)
• 50 ml Whole Milk (to thin the sauce)

Instructions

1. Prepare the Crust

   Place the graham crackers in a food processor and pulse until fine crumbs form. Transfer to a bowl, add melted butter, and stir until the mixture resembles wet sand.

   Time: PT10M

2. Press the Crust

   Evenly press the crumb‑butter mixture into the bottom of the springform pan, creating a compact layer about ½‑inch thick. Use the back of a spoon or the bottom of a glass to smooth it.

   Time: PT5M

3. Chill the Crust

   Place the pan with the crust in the refrigerator while you prepare the filling.

   Time: PT5M

4. Make the Cheesecake Filling

   In a clean mixing bowl, beat the softened cream cheese, sugar, and vanilla extract together until smooth and creamy (about 2‑3 minutes). Gently fold in the cold heavy cream until fully incorporated and the mixture is light and airy.

   Time: PT15M

5. Assemble the Cheesecake

   Remove the crust from the fridge. Spoon the filling onto the crust and spread evenly with a spatula, smoothing the top.

   Time: PT5M

6. Set the Cheesecake

   Cover the pan loosely with plastic wrap and refrigerate for at least 4 hours, preferably overnight, until firm.

   Time: PT4H

7. Prepare Cookie Butter Sauce

   In a small saucepan, combine the cookie butter and milk over low heat. Stir continuously until smooth and slightly warmed (do not boil). Remove from heat.

   Time: PT5M

   Temperature: Low heat

8. Serve

   Run a thin knife around the edge of the springform pan, release the sides, and slice the cheesecake. Drizzle warm cookie butter sauce over each slice or serve the sauce on the side.

   Time: PT5M

Nutrition Facts

Calories

350

Protein

6 g

Carbohydrates

30 g

Fat

22 g

Fiber

1 g