- 375g Biscoff cookies, crushed (or Biscoff cookie crumbs)
- 135g butter, melted
- 280g cream cheese
- 200g cream (lower fat)
- 70g Biscoff Spread + 100g Biscoff Spread
- 450g peeled apples, cut into cubes
- 30g butter
- Biscoff cookies, crushed
- Biscoff Spread
Prepare in 8 steps
Preheat the oven to 160°c. Combine the Biscoff crushed cookies with the butter and mix well to combine. Add to a 28cm round pie dish. Firmly press the cookie crust to the bottom and sides, using your hands.
Place in the oven for 10-15 minutes until golden brown in colour. Leave to cool.
Mix the cream cheese, cream and 70g Biscoff Spread together using a electric hand mixer until creamy.
Spread the 100g of Biscoff Spread over the baked cookie base. Add the cream cheese filling on top and place this pie base in the fridge for 3 hours or till firmly set.
Peel the apples and cut into cubes.
Heat a pan with the butter, bake the apples until golden brown and soft.
Take pie base out of the fridge and add the apples on top of the pie base.
Serve with extra crushed Biscoff cookies and melted Biscoff Spread on top.