If you’re a fan of indulgent desserts that strike the perfect balance between creamy and crunchy, this Biscoff Cheesecake is about to become your new favorite treat.
It’s rich, velvety, and loaded with the signature flavors of caramelized, spiced Biscoff cookies that elevate the traditional cheesecake to something extraordinary.
This decadent addition brings a sweet, chocolaty twist that complements the caramel notes in the Biscoff perfectly.
This dessert has quickly become a crowd favorite, especially for special occasions or when you’re craving a sweet bite with a twist.
The Biscoff flavor truly shines in this cheesecake, making each bite feel like a luxurious indulgence. It’s the perfect dessert for impressing guests or enjoying on your own after a long week.
What I Didn’t Expect About This Recipe?
- I love how easy it is to make: With no water bath and only a handful of ingredients, this cheesecake is a beginner-friendly dessert that still looks impressive on the table.
- The texture is divine: It’s creamy, smooth, and light, with a crunchy Biscoff crust that adds the perfect contrast.
- A great option for gatherings: I’ve made it for birthdays and family gatherings, and it’s always the first thing to disappear.
- The flavor is unforgettable: The spiced sweetness of Biscoff gives this cheesecake an addictive, comforting taste that’s different from any other cheesecake you’ve had before.
- It’s a make-ahead winner: I love that it holds up so well in the fridge, which makes it perfect for prepping ahead of time.
Biscoff Cheesecake Recipe
Equipment
- Mixing bowls
- Electric whisk
- Spatula
- Saucepan
- Spoon
- Parchment paper
Ingredients
For the base:
- 200 g Biscoff biscuits Crushed
- 80 g Unsalted butter Melted
For the cheesecake mixture:
- 300 ml Double cream
- 400 g Full fat cream cheese
- 200 g Biscoff spread
For the topping:
- 150 g Biscoff spread Melted
- 50 g Biscoff biscuits Crushed
Instructions
- Crush the Biscoff biscuits and mix with melted butter. Press into the base of a tin and chill in the fridge.
- In a bowl, combine double cream, cream cheese, and Biscoff spread. Whisk until thick (like ice cream).
- Remove the biscuit base from the fridge and spread the cheesecake mixture on top. Smooth the surface.
- Refrigerate for at least 3 hours, or overnight for best results.
- Before serving, gently melt the Biscoff spread in a pan (don’t let it get too hot).
- Remove the cheesecake from the fridge, and pour the melted Biscoff over the top.
- Smooth the Biscoff topping with a spoon and sprinkle crushed biscuits around the edge.
- Refrigerate for another hour, or serve sooner for a less neat but still delicious cheesecake.
Nutrition Info:
| Nutrition | Value |
| Calories | 212kcal |
| Carbohydrates | 26g |
| Protein | 4g |
| Fat | 20g |
| Potassium | 67mg |
| Sodium | 197mg |
Tips to Ensure Your Biscoff Cheesecake Turns Out Perfectly!
- Use Room Temperature Ingredients: For a smooth, lump-free cheesecake filling, make sure your cream cheese is at room temperature before mixing. This helps it blend more easily with the other ingredients.
- Don’t Overmix the Filling: Whisk the cheesecake mixture just until thickened. Overmixing can cause the cheesecake to crack while it’s cooling. Aim for a texture similar to thick ice cream.
- Crust Perfection: Press the crushed Biscoff biscuits firmly into the base of the pan to create a solid crust that won’t fall apart when you slice the cheesecake. Chilling the base helps it set perfectly.
- Biscoff Spread Tip: When melting the Biscoff spread for the topping, do it gently over low heat. If it gets too hot, it may become too runny and won’t set properly on the cheesecake.
- Let it Set: For the best texture and flavor, let the cheesecake set in the fridge for at least 3 hours, though overnight is ideal. The longer it sits, the better the flavors meld.
- Top It Right: After pouring the melted Biscoff spread over the cheesecake, use the back of a spoon to smooth it evenly. The crushed biscuits around the edge add a nice crunch and visual appeal.
Joe Miller is the passionate founder of Food Landscape Insight, where he shares his love for cooking and culinary experiences. Growing up in a family-run diner, Joe was immersed in the vibrant world of food from an early age. The kitchen became his canvas, and food, his way of storytelling.
Through years of experimentation and learning, Joe honed his skills and started his blog to inspire others to embrace the joy of cooking. Each recipe he shares is a blend of tradition, creativity, and the heartfelt memories that food brings to life, all with the aim of fostering a deeper connection to food.
