Description
Delight in these luscious Biscoff Cheesecake Jars, featuring a crumbly Biscoff cookie base, rich and creamy cheesecake filling infused with vanilla, topped with whipped cream and a luscious Biscoff spread drizzle. Perfect for an indulgent no-bake dessert served in charming individual jars.
Ingredients
Cookie Base
- 16 Biscoff cookies
- 1/4 cup butter, melted
Cheesecake Filling
- 16 ounces full fat cream cheese (2 blocks, softened to room temperature)
- 3/4 cup powdered sugar
- 1 1/2 teaspoons vanilla extract
- 2 cups heavy cream
- 1/2 cup Biscoff cookie butter spread, warmed slightly
Topping
- 1 cup heavy cream
- 6 teaspoons Biscoff cookie butter spread, warmed slightly
- 7 Biscoff cookies (1 crushed for garnish)
Instructions
- Prepare Cookie Base: Blitz the 16 Biscoff cookies in a food processor until they become fine crumbs. Alternatively, place them in a ziploc bag and crush with a rolling pin. Add 1/4 cup melted butter and pulse again until fully combined with the crumbs.
- Assemble Cookie Layer: Spoon two heaping tablespoons of the cookie crumb mixture into each jar. Press down firmly to form an even, compact base layer. Set the jars aside while preparing the filling.
- Make Cheesecake Mixture: In a large mixing bowl, beat together the softened cream cheese, powdered sugar, and vanilla extract until smooth and fully combined. Set aside.
- Whip Heavy Cream: In a separate bowl, whisk the 2 cups of heavy cream until stiff peaks form. Gently fold this whipped cream into the cream cheese mixture using a spatula until fully incorporated and smooth.
- Add Biscoff Spread Layer: Warm the 1/2 cup Biscoff spread slightly to soften. Spoon two teaspoons of the warmed spread evenly over the cookie crumb layer in each jar, creating a rich middle layer.
- Pipe Cheesecake Filling: Transfer the cheesecake mixture into a piping bag and snip the end. Pipe the filling over the Biscoff spread in each jar, filling the jars neatly and evenly on top of the base layers.
- Prepare and Add Topping: Beat the remaining 1 cup of heavy cream until stiff peaks form. Place this whipped cream into a piping bag fitted with a star tip and pipe a decorative swirl atop each cheesecake jar. Drizzle each with 1 teaspoon of warmed Biscoff spread, sprinkle with crushed Biscoff cookie crumbs, and garnish each jar with a whole Biscoff cookie.
- Serve: Serve chilled or immediately for a delicious, creamy dessert in individual jars.
Notes
- Softening the cream cheese to room temperature is important for a smooth filling.
- Warming the Biscoff spread slightly makes it easier to layer and drizzle.
- Use fresh heavy cream for best whipping results.
- These jars can be prepared ahead and refrigerated for up to 2 days.
- For a different presentation, consider crushing more Biscoff cookies for topping.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
