Description
A delicious blend of creamy cheesecake and Biscoff cookies topped with strawberries.
Ingredients
Scale
- 8 ounces cream cheese
- 1 cup heavy whipping cream
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup Biscoff cookie crumbs
- 4 tablespoons melted butter
- 2 cups fresh strawberries, sliced
Instructions
- Preheat the oven to 350°F (175°C).
- In a bowl, mix Biscoff cookie crumbs with melted butter and press into the bottom of a springform pan.
- In another bowl, beat cream cheese, powdered sugar, and vanilla until smooth.
- In a separate bowl, whip the heavy cream until stiff peaks form, then fold into the cream cheese mixture.
- Spread the cheesecake mixture over the crust and refrigerate for at least 4 hours.
- Before serving, top with sliced strawberries.
Notes
- For best results, use full-fat cream cheese.
- Let cheesecake chill overnight for optimal texture.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 150mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg