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A fully set Biscoff cheesecake on a serving plate, topped with a glossy Biscoff layer and crushed biscuit edges, ready to be sliced and served.

Biscoff Cheesecake Recipe

This Biscoff Cheesecake combines the irresistible flavors of buttery, spiced Biscoff cookies with a creamy, smooth cheesecake filling. The crunchy Biscoff cookie crust perfectly complements the rich, velvety filling, making it a decadent treat for any occasion. Topped with crumbled cookies and drizzled with Biscoff spread, it's a dessert that’s sure to impress!
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Prep Time 20 minutes
Cook Time 1 hour
Resting Time 1 hour
Total Time 2 hours 20 minutes
Servings: 12
Course: Dessert
Cuisine: American
Calories: 212
Ingredients Equipment Method

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

Equipment

  • Mixing bowls
  • Electric whisk
  • Spatula
  • Saucepan
  • Spoon
  • Parchment paper

Method
 

  1. Crush the Biscoff biscuits and mix with melted butter. Press into the base of a tin and chill in the fridge.
    A glass mixing bowl filled with crushed Biscoff biscuits and melted butter. A spoon is seen stirring the mixture before pressing it into a round tin.
  2. In a bowl, combine double cream, cream cheese, and Biscoff spread. Whisk until thick (like ice cream).
  3. Remove the biscuit base from the fridge and spread the cheesecake mixture on top. Smooth the surface.
    A spatula smoothing the creamy cheesecake layer over the biscuit base inside a round tin.
  4. Refrigerate for at least 3 hours, or overnight for best results.
    A covered cheesecake tin placed inside a refrigerator, chilling before serving.
  5. Before serving, gently melt the Biscoff spread in a pan (don’t let it get too hot).
  6. Remove the cheesecake from the fridge, and pour the melted Biscoff over the top.
    A saucepan on a stovetop with Biscoff spread gently melting, forming a smooth, glossy consistency.
  7. Smooth the Biscoff topping with a spoon and sprinkle crushed biscuits around the edge.
    A spoon drizzling warm, melted Biscoff spread over the top of the cheesecake, creating a glossy layer.
  8. Refrigerate for another hour, or serve sooner for a less neat but still delicious cheesecake.
    A fully set Biscoff cheesecake on a serving plate, topped with a glossy Biscoff layer and crushed biscuit edges, ready to be sliced and served.