Ingredients

• 300 g biscoff cookies ((10.5 oz))
• 120 g unsalted butter ((½ cup + ½ tbsp))
• 250 g mascarpone (cold (8.8 oz, about 1 cup))
• 16 g whipped cream stabilizer ((or half a tsp cornstarch))
• 40 g powdered sugar ((⅓ cup))
• 8 g vanilla sugar (or 1/2 tsp vanilla extract)
• 400 ml heavy cream (cold (1⅔ cups))
• 100 g Biscoff spread ((3.5 oz, about 6 tbsp))
• 125 g fresh raspberries ((1 cup))
• 50 g Biscoff cookies ((1.8 oz, about 6 cookies))
• 50 g Biscoff spread ((3.5 oz))

Instructions

1. Pulse the Biscoff cookies in a food processor until fine.

2. Melt the butter in a small saucepan over low heat.

3. Pour it over the crumbs and mix until well combined.

4. Press the cookie mixture firmly over the bottom and up the sides of the ring molds, using the back of a glass to pack it tight. Chill in the fridge while you make the cream.

5. In a large bowl, beat the mascarpone, whipped cream stabilizer, powdered sugar and vanilla sugar until smooth. Gradually pour in the heavy cream while mixing, and beat untill stiff.

6. Transfer it to a piping bag.

7. Pipe a layer of cream into each cookie shell and spread a little Biscoff spread on top. Press the raspberries into the cream, then pipe a second layer of cream over them and smooth the top. Cover and refrigerate for at least 6 hours, preferably overnight. The cream has to be firm enough for the cheesecakes to hold their shape when you unmold them.

8. Carefully remove the cheesecakes from the ring molds.

9. Turn them upside down and press the cream side into the crushed cookie crumbs until it’s fully coated.

10. Microwave the remaining Biscoff cookie butter in 10-second bursts until it’s runny. Let it cool slightly, then spread it over the cookie layer. Let the topping set before serving.