Biscoff Crunch Cheesecake Parfaits
These Biscoff Crunch Cheesecake Parfaits are creamy, crunchy, and irresistibly delicious! A simple no-bake treat perfect for any occasion.
Servings: 4 servings
Ingredients
- 1 cup Biscoff Cookies crushed
- 4 ounces Cream Cheese softened
- 1/4 cup Powdered Sugar
- 1 teaspoon Vanilla Extract
- 1 cup Heavy Cream whipped to stiff peaks
- 1/2 cup Biscoff Spread
- 1/4 cup Chopped Nuts optional
- Chocolate Shavings or Additional Crushed Cookies for garnish
Instructions
Prepare the Cookie Crust
- Place 1 cup of Biscoff cookies into a food processor. Pulse until finely crushed but still retaining some texture for crunch. Alternatively, crush cookies in a sealed plastic bag with a rolling pin. Set aside about 2 tablespoons for topping later.
Make the Cheesecake Filling
- In a large mixing bowl, beat 4 ounces of softened cream cheese until smooth and creamy. Add 1/4 cup powdered sugar and 1 teaspoon vanilla extract, mixing well to combine. Stir in 1/2 cup Biscoff spread until fully incorporated and smooth.
Whip the Cream
- In a separate chilled bowl, whip 1 cup of heavy cream using an electric mixer until stiff peaks form.
Combine Filling and Cream
- Carefully fold the whipped cream into the cream cheese mixture using a spatula. Fold gently to keep the mixture light and airy, ensuring no lumps remain while avoiding deflating the whipped cream.
Assemble the Parfaits
- Spoon a layer of crushed Biscoff cookies into the bottom of each parfait glass or jar. Add a generous layer of cheesecake filling on top. Repeat layering with crushed cookies and cheesecake filling until glasses are full, ending with a layer of filling.
Garnish and Chill
- Sprinkle the reserved crushed cookies and, if using, chopped nuts and chocolate shavings on top. Chill the parfaits in the refrigerator for at least 2 hours before serving to allow flavors to meld and filling to set slightly.
Equipment
- Mixing Bowls
- Electric Mixer or Stand Mixer
- Spoon or spatula
- Parfait Glasses or Small Jars
- Food processor or plastic bag and rolling pin
Notes
- Ensure cream cheese is fully softened for a smooth cheesecake filling.
- Use cold heavy cream and a chilled bowl for best whipped cream texture.
- Gently fold whipped cream to keep parfait light and fluffy.
- Warm Biscoff spread slightly if it is too thick to mix easily.
- Store parfaits covered in the fridge for up to 3 days; avoid freezing.