Biscoff Cheesecake – because recipes are love stories.

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.

Biscoff + Biscoff = Biscoff love.

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

 

Crust

24 Biscoff cookies, crushed into crumbs
1/4 cup unsalted butter, melted

 

Filling

2 (8 ounce) packages cream cheese, softened
1 jar Biscoff Spread
2 teaspoons vanilla
16 ounces sweetened whipped cream

 

Topping

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.

 

 

 

 

 

This entry was posted in #kitchentherapy, family, food and tagged , , , , , by Ronne Rock. Bookmark the permalink.

About Ronne Rock

YOU ARE GOD'S HAND-CRAFTED DESIGN. AND I WANT TO CELEBRATE YOU.

We're in this together, and I am for you. I secure road signs with a hammer of hope, and clear the debris so they can be seen. I am your encourager. I walk and keep walking. Cheer and keep cheering. I invest, dive deep, and cherish most the stories being written in the lives of women who believe restoration is a reality on earth as it is in heaven. God holds the pen in those stories, “That one - I hold her. And that one - she is My delight. And that one - never snatched away.”  I am a mouthpiece of celebration for women. Redemption is our song. You can find even more encouragement in  "For You, Love" the prayer journals that invite you to respond, and in Everbloom, a collection of stories from the Redbud Writers Guild. I'm currently writing One Woman Can Change the World, set to publish late spring 2020 (Revell). I'm honored to be represented by Credo Communications.

Like This Story?

Sign up to receive my little love letter every month.

  • This field is for validation purposes and should be left unchanged.

Leave a Reply