Samsational Sweets

Recipe

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Ingredients

For the crust

For the filling

• 18 oz (500 g) cream cheese, softened
• 1 ¼ cups (300 ml) heavy whipping cream, cold
• ½ cup (150 g) Biscoff cookie butter, melted slightly and cooled
• ½ cup (100 g) granulated sugar (or powdered sugar for smoother texture)
• 1 tsp vanilla extract
• Pinch of salt

Instructions

1. Make the crust:

Crush 26 Biscoff cookies (250 g) into fine crumbs and stir in 7 tbsp melted butter (100 g) until it looks like wet sand. Press the mixture firmly into the bottom of a 9″ round pan (2″ deep).

• No-bake option: Chill the crust in the fridge for 20 minutes to set.
• Baked option: Bake at 350°F (175°C) for 8–10 minutes, then let it cool completely before adding the filling.

2. Make the filling:

• In a large bowl, beat 18 oz cream cheese (500 g) with ½ cup sugar (100 g), 1 tsp vanilla, and a pinch of salt until smooth and fluffy.
• In a separate chilled bowl, whip 1 ¼ cups of cold heavy cream (300 ml) until soft peaks form (the cream should hold its shape but gently fold over when you lift the paddle/beaters).
• Gently fold about one-third of the whipped cream into the cream cheese mixture to loosen it. Then fold in the rest, taking your time so it stays airy.
• Finally, stir in ½ cup melted cookie butter (150 g) (make sure it’s slightly cooled so it doesn’t deflate the cream).
• Spread the filling evenly over the prepared crust.

3. Chill to set:

Cover the pan with foil or plastic wrap and chill in the fridge for at least 6 hours (overnight is best). The longer it chills, the cleaner your slices will be.

4. Top to finish:

Once the cheesecake is firm, warm ½ cup cookie butter (150 g) until pourable, then spread or drizzle it over the top. Sprinkle with crushed Biscoff cookies.

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