Delight everyone with this Cherry Cream Cheese Biscoff Delight! It is so creamy, fruity and that Biscoff crust is absolutely to die for!
It makes my mouth water, just thinking about it and it’s a wonderful addition to the end of any meal. Or the beginning…I’ll explain further down…so let’s just drool together, shall we?
Because, this dessert is so popular, it’s bound to be at every holiday event, potluck or get-together. I have fond memories of going to family reunions, and Cherry Cream Cheese Delight was always there, kind of like a long lost relative you can’t wait to see and show your love!
And, being that it’s a dessert, I was notorious to always start off with this dessert, chocolate cream pie, mac and cheese and chicken and noodles and then go back for seconds and thirds. I don’t hold back much.
This is when we get to gorge ourselves! Yee-haww!!!
Cherry Cream Cheese Biscoff Delight is easy to make!
Speculoos are buttery, brown sugar and spice-flavored cookies, similar to gingersnaps and are very popular in the Netherlands especially around Christmas time). Delish!
Want more Cherry Delights?
White Chocolate Cherry Vanilla Cheesecake {No Bake}
Chocolate Cherry Oreo Dessert
Dark Chocolate Covered Almond & Cherry Clusters with Sea Salt {4 ingredients!}
But, The crust though,being a lovely combination of biscoff cookies, butter and Biscoff spread is amazing with the cherries and cream cheese filling.
Double the recipe if you want to put this no-bake dessert in a 9×13 pan. You must try it!! ASAP!
Cherry Cream Cheese Biscoff Delight!
Perfect anytime of the year! Creamy cheesecake delight topped with yummy cherry pie filling and a tempting Biscoff cookie crust that will make you want to start celebrating early!
- 36 cookies Speculoos Cookies, crushed
- 6 tablespoons melted butter
- 1 tablespoon granulated sugar
- 1 – 8 ounce package cream cheese softened
- 1 cup powdered sugar
- 1 8 oz container whipped cream or 2 cups whipping cream whipped
- 2 cans of Cherry Pie Filling
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Mix together melted butter, crushed Biscoff cookies and sugar until well blended.
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Press mixture firmly into a 9x9 pan.
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Bake crust for 8 minutes at 350 F.
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Cool and chill before filling.
Optional: For an extra kick of Biscoff Love, spread a thin layer Biscoff Cookie Spread to the crust. You might have to pop in the microwave for 15-20 seconds to spread it easier. Then put the Biscoff crust in the fridge while you make the cream cheese filling.
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In a large mixing bowl, mix the cream cheese and powdered sugar until well blended.
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Fold in whipped topping and mix in until combined.
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Pour into baking pan on top of crust and smooth out evenly.
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Open 2 cans of cherry pie filling and spoon on top of whipped cream cheese layer.
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Seal and put in fridge 2 hours or more and serve.
I don’t bake much, but I think I can pull this off – AND look like a star!! Thanks for linking up your recipe to Merry Monday Pinned and Tweeted!
Thank you so much Megan! Hope you love it, it is pretty easy too!
I have made this recipe for years; however, I use dream whip ( prepared according to package instructions), instead of the container of whipped topping, and I use angel food cake (cut into thin slices) at the bottom of the pan rather than graham crackers – makes a much lighter, wonderful summer dessert. My family asks for this constantly – I also use blueberry pie filling and make half blueberry/half cherry. Such a wonderful dessert and so easy and light.
That sounds wonderful RgrLindy! Thanks for sharing! I love light and fluffy, especially when it has angel food cake and whipped cream involved. LOL
My mother would make something similar that was called French Cherry Pie but made with real whipping cream. She would use a purchased graham cracker crust but this Bischoff crust sounds SO much better!
Where can I buy the Biscoff Cookie Spread.? I’ve never heard of it.
Ellen, it’s with the peanut butter and Nutella spreads. I got it at Walmart. You can get it off of Amazon too. 🙂
Thank you. I’ll have to give it a try.
Recipes
I made this the flavor is good but I had a problem with it being hard to get out of the pan and it was kind of dry. Next time I think I will add more butter.