Ingredients
Method
- Crush cookies and mix with melted butter.
- Press into jars or cups.
- Beat cream cheese, sugar, Biscoff, and vanilla until smooth.
- Whip cream to soft peaks and fold in.
- Layer filling over crust.
- Drizzle Biscoff and chill two hours.
- Serve cold.
Notes
- Room-temperature cream cheese gives the smoothest texture.
- Don’t skip chilling — it sets the cheesecake properly.
- Don’t over-whip your cream or the filling becomes grainy.
- For extra flavor, add a tiny pinch of cinnamon to the crust.