Biscoff Desserts Sweet Dream (Print Version)
# Ingredients:
→ Crust
01 -
1 cup Biscoff cookies, crushed
02 -
1/2 cup unsalted butter, melted
→ Filling
03 -
8 ounces cream cheese, softened
04 -
1 cup heavy cream
05 -
1/2 cup powdered sugar
06 -
1 teaspoon vanilla extract
07 -
1/2 cup Biscoff spread
08 -
1/4 cup milk
→ Topping
09 -
1/2 cup chocolate chips
10 -
1/4 cup Biscoff crumbs, for garnish
# Instructions:
01 -
Preheat the oven to 350°F (175°C). Crush the Biscoff cookies into fine crumbs using a food processor. Combine the crumbs with melted unsalted butter in a medium-sized bowl, mixing until coated. Press the mixture into the base of a greased 9-inch pie dish or tart pan to form a firm crust. Bake for 8-10 minutes until the edges are lightly golden. Remove from oven and allow to cool completely.
02 -
In a large mixing bowl, beat softened cream cheese until smooth. Add heavy cream, powdered sugar, and vanilla extract, and continue to beat until thick and fluffy, about 3-4 minutes. In a separate bowl, mix Biscoff spread with milk until smooth. Fold the Biscoff mixture into the cream cheese mixture, ensuring the whipped cream remains light and airy.
03 -
Pour the cream mixture over the cooled crust, using a spatula to smooth the top. Melt chocolate chips in a microwave-safe bowl in 20-second intervals, stirring until fully melted. Drizzle the melted chocolate over the cream layer and sprinkle Biscoff crumbs on top as garnish.
04 -
Refrigerate the dessert for at least 4 hours, or overnight, to set. Slice into portions before serving.
# Notes:
01 -
Ensure the Biscoff cookies are crushed into very fine crumbs for a smooth crust.
02 -
Use room temperature cream cheese to prevent lumps in the filling.
03 -
Chilling the dessert overnight will enhance its firmness and flavor.
04 -
Experiment with white chocolate or caramel drizzle as an alternative to chocolate chips.
05 -
To avoid a soggy crust, make sure it is fully cooled before adding the cream mixture.