Ingredients:

  • 250g Biscoff biscuits, finely pulsed
  • 50g unsalted butter, melted
  • 0.5 tsp sea salt
  • 500g low-fat cream cheese, room temperature
  • 200g strained Greek yogurt (2% fat)
  • 100ml strong cold-brew coffee
  • 250g Biscoff spread, smooth (divided into 150g for filling and 100g for topping)
  • 80g coconut sugar
  • 1 tsp vanilla bean paste
  • 4 whole Biscoff biscuits for decoration
  • 1 tsp fine espresso powder

Instructions:

  1. Mix the 100ml of cold brew coffee with the 1 tsp of espresso powder. Note: Stirring these together beforehand ensures the powder is fully dissolved so you don't end up with bitter bursts of coffee in the filling. Set this aside to let the flavors meld.
  2. Pulse 250g of Biscoff biscuits in a food processor until they look like fine sand. Mix with 50g of melted butter and 0.5 tsp of sea salt. Press this firmly into the bottom of your springform pan. Bake at 350°F (180°C) for 15 minutes until the kitchen smells like a gingerbread house. Let it cool completely.
  3. Beat 500g of room temperature cream cheese with 80g of coconut sugar and 1 tsp vanilla bean paste until silky. Add 200g of Greek yogurt and 150g of Biscoff spread. Note: The yogurt adds air, while the spread adds stability.
  4. Slowly pour in the coffee mixture while the mixer is on low. Once combined, pour the filling over the cooled crust. Smooth the top and chill for at least 4 hours.
  5. Melt the remaining 100g of Biscoff spread and pour it over the top, tilting the pan to cover the surface. Decorate with the 4 reserved biscuits and chill for 2 more hours until the top is set and glossy.