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 family, food and tagged , , , , , by Ronne Rock. Bookmark the permalink.

About Ronne Rock

Ronne Rock’s heart finds its strongest beat where beauty and pain collide – because hope always finds us in the shattered places. There’s more than 30 years of marketing and communications experience in her bones, and she finds great joy in sharing leadership wisdom as a regular contributor to Orange Leaders and QARA. But more often than not these days, she's with the vulnerable in difficult places around the world, gathering stories that change stories. Find Ronne's words in "For You, Love" the prayer journal that invites you to respond, and in Everbloom, a collection of stories from the Redbud Writers Guild. She is currently writing, "Building Eden: Principles of a Grace-Filled Leadership that Restores and Redeems." 

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