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!
Servings: 9
Calories:
Ingredients
Biscoff Cookie Crust
- 1 8.8 ounce package Biscoff Lotus Cookies crushed into crumbs
- 5 tablespoons melted butter
Optional: 1/3 cup Biscoff Cookie Spread (layer on top of Biscoff Cookie Crust - it's a great option to add this if you have it!
Cream Cheese Delight Filling
- 1 8 ounce package cream cheese softened
- 1 cup powdered sugar
- 1 8 ounce container whipped cream or 2 cups whipping cream whipped
Cherry Pie Filling
- 2 cans Cherry Pie Filling
Instructions
Biscoff Cookie Crust
- Mix together melted butter and crushed Biscoff cookie crumbs to make the crust.
- Press mixture firmly into an 8x8 or 9x9 pan.
- 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.
Cream Cheese Delight Filling
- In a large mixing bowl, mix the cream cheese and powdered sugar until well blended.
- Fold in whipped topping and mix in until combined.
- Pour into baking pan on top of crust and smooth out evenly.
Cherry Filling
- Open 2 cans of cherry pie filling and spoon on top of whipped cream cheese layer.
- Seal and put in fridge 2 hours or more and serve.