Ingredients
Scale
- 1 ½ cups Biscoff cookies, crushed
- ½ cup unsalted butter, melted
- 2 cups cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy cream
- 2 cups fresh strawberries, sliced
- ¼ cup Biscoff spread
Instructions
- Preheat oven to 350°F (175°C).
- In a bowl, mix crushed Biscoff cookies with melted butter and press into the bottom of a springform pan to form the crust.
- Bake the crust for 10 minutes, then let it cool.
- In a mixing bowl, beat cream cheese, powdered sugar, and vanilla until smooth.
- In another bowl, whip the heavy cream until stiff peaks form and gently fold it into the cream cheese mixture.
- Spread the cheesecake filling over the cooled crust.
- Chill the cheesecake for at least 4 hours or overnight.
- Before serving, top with sliced strawberries and drizzle with Biscoff spread.
Notes
- For a firmer cheesecake, refrigerate overnight.
- Use fresh strawberries for the best flavor.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 75mg