Ingredients
– 250g Biscoff cookies (crushed)
– 100g unsalted butter (melted)
– 400g cream cheese (softened)
– 200g powdered sugar
– 200ml heavy cream
– 1 teaspoon vanilla extract
– Extra Biscoff cookies for topping
Equipment Needed
– A 9-inch springform pan
– Mixing bowls
– Electric mixer or whisk
– Rubber spatula
– Measuring cups and spoons
– Food processor (optional, for crushing cookies)
Step-by-Step Instructions
To begin with, I love to crush my Biscoff cookies to make that irresistible crust. I often use my food processor for this, but you can also place them in a zip-lock bag and crush them with a rolling pin—just make sure they’re finely crushed! Once that’s done, I mix the cookie crumbs with melted butter until it’s all nice and combined. Then, I firmly press the mixture into the bottom of my springform pan to form a crust. This is where the magic begins! (See the next page below to continue steps…)