Watch the Full Step-by-Step
Servings: 8
- 7-inch/18 cm springform pan
- Kitchen scale
INGREDIENTS
- 5⅓ ounces/150 grams Biscoff cookies, finely ground
- 3 ounces/85 grams unsalted butter, melted
- 14 ounces/400 grams cream cheese, room temperature
- 1⅓ cups/170 grams powdered sugar
- ½ cup/150 grams smooth Biscoff spread
INSTRUCTIONS
- Stir the ground Biscoff cookies with the melted butter until evenly moistened. Press firmly into the bottom of a 7-inch/18 cm springform pan, creating a compact, even layer. Chill while preparing the filling.
- Beat the cream cheese and powdered sugar on medium speed until completely smooth, about 2 minutes, scraping the bowl once to ensure no lumps remain. Spread evenly over the chilled crust and smooth the top. Freeze until firm, about 2 hours.
- Warm the Biscoff spread in the microwave just until fluid, 30 to 60 seconds. Pour over the frozen cake, tilting the pan so the topping reaches the edges in an even layer. Refrigerate until set, about 15 minutes, before slicing.