Sugar-Free Biscoff Cheesecake
Dive into indulgence without the sugar guilt with this Sugar-Free Biscoff Cheesecake, a decadent dessert that combines creamy richness with the unique, spiced cookie flavor of sugar-free Biscoff spread and cookies. Crafted with a buttery Biscoff cookie crust and a luscious cream cheese filling, this cheesecake achieves the perfect balance of sweetness thanks to erythritol, a low-calorie sweetener. The velvety texture, enhanced by hints of vanilla and a touch of salt, makes every bite irresistible. Simple to prepare in just 25 minutes, followed by an hour of baking, this cheesecake sets beautifully in the fridge for an elegant, refined finish. Perfect for sugar-conscious eaters, every slice delivers indulgence minus the sugar. Serve chilled to impress your guests or enjoy it as a guilt-free treat for yourself!
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Recipe Information
Ingredients
- 200 grams sugar-free Biscoff cookies
- 80 grams unsalted butter
- 500 grams cream cheese, softened
- 200 grams sugar-free Biscoff spread
- 80 grams erythritol sweetener
- 1 teaspoon vanilla extract
- 3 large eggs
- 150 milliliters heavy cream
- 0.5 teaspoon salt
Instructions
Preheat your oven to 325°F (160°C).
Grease a 9-inch springform pan and line the base with parchment paper.
Place the sugar-free Biscoff cookies in a food processor and pulse until they become fine crumbs.
Melt the unsalted butter in a small saucepan over low heat.
Combine the cookie crumbs and melted butter in a mixing bowl and stir until evenly moistened.
Press the mixture firmly into the bottom of the prepared springform pan to form the crust.
In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
Add the sugar-free Biscoff spread and erythritol sweetener to the cream cheese and continue to beat until well combined.
Mix in the vanilla extract, then add the eggs one at a time, beating well after each addition.
Pour in the heavy cream and add the salt, then beat until the mixture is smooth and thoroughly blended.
Pour the cheesecake batter over the prepared crust in the springform pan.
Place the cheesecake pan on a baking sheet to catch any drips and bake in the preheated oven for 60 minutes or until the edges are set and the center has a slight wobble.
Allow the cheesecake to cool at room temperature, then refrigerate for at least 4 hours or overnight to set completely.
Once set, run a knife around the edge of the cheesecake before removing the ring of the springform pan.
Serve chilled, optionally with a dollop of sugar-free whipped cream if desired.
Nutrition Facts
Calories |
5217 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 427.8 g | 548% | |
| Saturated Fat | 208.0 g | 1040% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1439 mg | 480% | |
| Sodium | 4119 mg | 179% | |
| Total Carbohydrate | 360.8 g | 131% | |
| Dietary Fiber | 14.7 g | 52% | |
| Total Sugars | 18.9 g | ||
| Protein | 72.9 g | 146% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 748 mg | 58% | |
| Iron | 11.1 mg | 62% | |
| Potassium | 1160 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
