I tell folks I read cookbooks like romance novels and think recipes are love stories. And all it takes is a peek on my Flipboard to see that I’m not lying. I’ve got Food52, Serious Eats, Bon Appetite, Chow, and a file adoringly called “Recipes” served up on my iPhone and iPad daily. Obsession? Maybe. But when I find something like Biscoff Cheesecake – a dessert that hands-down wins the “all people of all ages at CasaRock adore it” award – I can’t help but add “and they all lived happily ever after” to that little recipe love story.
If you’ve never had Biscoff, you’re in for a treat. The taste is all caramel and cinnamon and maybe a little nutty and magic. Biscoff is cookies, and Biscoff is a spread (which is Biscoff cookies too – sigh). Those Biscoff people are so nice – you can order the goodness online if you can’t find it in your grocery store. Both the cookies and the spread are magic by themselves. As a team, they are worthy of an Olympic gold medal (see how I slipped a reference to the Olympics in there? Gosh, I love the Olympics. Are you watching the Olympics? I bet Biscoff is served at the Olympics).
Here’s to your own sweet “happily ever after.”
Easy Biscoff Cheesecake
Makes about 12 individual servings
24 Biscoff cookies, crushed into crumbs
1/4 cup unsalted butter, melted
2 (8 ounce) packages cream cheese, softened
1 jar Biscoff Spread
2 teaspoons vanilla
16 ounces sweetened whipped cream
Biscoff cookie crumbs, optional
In a medium bowl, stir together the Biscoff cookie crumbs and melted butter. Evenly divide the crumbs between your individual serving dishes and press into the bottoms of the dishes to form a crust layer. (I use a little juice glass to do the pressing and it works so well). Set aside. In a large bowl, beat the cream cheese and Biscoff Spread with an electric mixer on medium-high speed until smooth and creamy. Add vanilla and mix to combine. Using a rubber spatula, fold in the whipped topping until well blended. Evenly pipe or spoon the filling into individual serving dishes. Cover with plastic wrap and refrigerate for at least 2 hours before serving. Top with additional whipped topping and Biscoff cookie crumbs. Share the love story with everyone you know.
Recipe inspired by mybakingaddiction.com.