Sugar-Free Biscoff Cheesecake
Indulge in the creamy decadence of this Sugar-Free Biscoff Cheesecake, a guilt-free dessert that satisfies your sweet tooth without the sugar. Perfect for health-conscious dessert lovers, this recipe swaps traditional ingredients for sugar-free Biscoff cookies and erythritol sweetener, delivering all the flavor with none of the added sugar. A buttery cookie crust lays the foundation for a velvety cream cheese filling infused with sugar-free Biscoff spread and aromatic vanilla. Baked to perfection and chilled to set, this cheesecake boasts a luscious, smooth texture with just the right hint of spice. Ideal for low-sugar or diabetic-friendly diets, this dessert keeps indulgence on the table. Serve it chilled for a refreshing treat, optionally garnished with sugar-free whipped cream for an extra touch of luxury. With easy preparation and impressive results, this sugar-free cheesecake will undoubtedly be the star of your next special occasion!
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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
Directions
Step 1
Preheat your oven to 325°F (160°C).
Step 2
Grease a 9-inch springform pan and line the base with parchment paper.
Step 3
Place the sugar-free Biscoff cookies in a food processor and pulse until they become fine crumbs.
Step 4
Melt the unsalted butter in a small saucepan over low heat.
Step 5
Combine the cookie crumbs and melted butter in a mixing bowl and stir until evenly moistened.
Step 6
Press the mixture firmly into the bottom of the prepared springform pan to form the crust.
Step 7
In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
Step 8
Add the sugar-free Biscoff spread and erythritol sweetener to the cream cheese and continue to beat until well combined.
Step 9
Mix in the vanilla extract, then add the eggs one at a time, beating well after each addition.
Step 10
Pour in the heavy cream and add the salt, then beat until the mixture is smooth and thoroughly blended.
Step 11
Pour the cheesecake batter over the prepared crust in the springform pan.
Step 12
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.
Step 13
Allow the cheesecake to cool at room temperature, then refrigerate for at least 4 hours or overnight to set completely.
Step 14
Once set, run a knife around the edge of the cheesecake before removing the ring of the springform pan.
Step 15
Serve chilled, optionally with a dollop of sugar-free whipped cream if desired.
Nutrition Facts
| Serving size | (1367.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 5216.8 |
| Total Fat 427.8g | 0% |
| Saturated Fat 208.0g | 0% |
| Cholesterol 1438.7mg | 0% |
| Sodium 4119.3mg | 0% |
| Total Carbohydrate 360.8g | 0% |
| Dietary Fiber 14.7g | 0% |
| Total Sugars 18.9g | |
| Protein 72.9g | 0% |
| Vitamin D 123IU | 0% |
| Calcium 748.4mg | 0% |
| Iron 11.1mg | 0% |
| Potassium 1159.8mg | 0% |
Source of Calories