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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
Course Dessert
Cuisine American
Servings 12
Calories 212 kcal

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.
    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.
  • 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.
    A spatula smoothing the creamy cheesecake layer over the biscuit base inside a round tin.
  • Refrigerate for at least 3 hours, or overnight for best results.
    A covered cheesecake tin placed inside a refrigerator, chilling before serving.
  • 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.
    A saucepan on a stovetop with Biscoff spread gently melting, forming a smooth, glossy consistency.
  • 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.
  • 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.