Ingredients
Method
- Combine the crushed Biscoff cookies and melted butter in a bowl and press firmly into the base of a 9-inch springform pan.
- Refrigerate the crust for 30 minutes to set.
- Beat the room-temperature cream cheese and Biscoff spread together until perfectly smooth.
- Whip the chilled heavy cream in a separate bowl until stiff peaks form.
- Gently fold the whipped cream into the cream cheese mixture until combined.
- Pour the filling over the prepared crust and smooth the top.
- Drizzle the salted caramel sauce over the surface and swirl with a knife to create a marble effect.
- Refrigerate for at least 6 hours before releasing from the pan and serving.
Notes
Ensure cream cheese is at room temperature before mixing to prevent lumps.
Do not overbeat the cream once folded into the cheese mixture to keep the texture light and airy.
Store in the refrigerator for up to 3 days.
Do not overbeat the cream once folded into the cheese mixture to keep the texture light and airy.
Store in the refrigerator for up to 3 days.