If you’re a fan of Biscoff, this Biscoff Cheesecake is a dream come true! It’s super creamy, delicious, and easy to make. With a crunchy Biscoff cookie crust, a smooth cheesecake filling, and a rich Biscoff topping, this dessert is packed with flavor. Plus, there’s no gelatin involved, making it even simpler to prepare.

Why You’ll Love This Biscoff Cheesecake

This Biscoff Cheesecake is a perfect combination of textures and flavors. The creamy cheesecake filling is balanced by the crunchy cookie crust, and the melted Biscoff spread on top adds a rich, caramelized flavor that’s hard to resist. It’s the perfect dessert for Biscoff lovers and anyone who enjoys a sweet, satisfying treat.

But what makes this recipe truly special is how easy it is to make. The hardest part is waiting for it to chill in the fridge! Once you taste it, you’ll see why this Biscoff Cheesecake is a must-try.

Why This Recipe Works

The success of this Biscoff Cheesecake comes from a few key ingredients that work together to create a delicious, creamy dessert:

• Cream Cheese: Provides the creamy and smooth texture for the cheesecake filling. It’s essential for achieving the right consistency and richness.
• Biscoff Cookies: These cookies form a crunchy and flavorful base for the cheesecake. Their unique spice blend adds a distinctive taste to the crust.
• Heavy Cream: Helps create a smooth and creamy texture in the filling. It also adds richness and a luscious mouthfeel.
• Biscoff Spread: Adds a rich, caramelized flavor to the cheesecake filling and the topping. It enhances the overall Biscoff flavor of the dessert.

Together, these ingredients create a cheesecake that’s creamy, flavorful, and perfectly balanced.

Ingredients for Biscoff Cheesecake

Cheesecake Filling:

• 110g Biscoff spread
• 400g cream cheese
• teaspoon vanilla extract
• 240g heavy cream
• 100g powdered sugar

Cookie Crust:

• 75g melted butter
• 250g Biscoff cookies (blended into crumbs)

Topping:

• Biscoff cookies (for decoration)
• 150g Biscoff spread

How to make Biscoff Cheesecake – Step-by-Step Instructions

Making the Crust

Here’s how to make the crust for your Biscoff Cheesecake:

Use a food processor to blend the Biscoff cookies into fine crumbs.Melt the butter and add it to the food processor with the cookie crumbs. Blend until well mixed.

Line a 22 cm springform pan with parchment paper. Pour the cookie crumbs into the pan and press them down with the bottom of a glass, making sure it’s packed tightly and evenly. Put the pan in the freezer while you prepare the cheesecake filling.

Making the Filling and Decorating

Use a hand mixer or stand mixer with the paddle attachment to beat the cream cheese on medium speed for 1 minute. Add the Biscoff spread, powdered sugar, and vanilla extract. Mix until smooth, about 1 minute. Scrape the sides of the bowl and mix on low speed until everything is combined.

In another bowl, use a whisk attachment or hand mixer to whip the heavy cream until it forms stiff peaks.

Tip: Don’t over-whip; the cream should be stiff enough that it doesn’t move if you tilt the bowl.

Gently fold the whipped cream into the cream cheese mixture with a rubber spatula. Be careful not to deflate the whipped cream.

Once combined, spread the cheesecake filling into the springform pan. Use an offset spatula to smooth it out. Cover the pan with plastic wrap and chill in the fridge for at least 8-12 hours.

Adding the Topping

After the cheesecake is chilled, move it to a serving dish. Melt the Biscoff spread in the microwave.

Pour the melted Biscoff spread over the cheesecake. Crumble 2 Biscoff cookies and sprinkle them around the edge.

Tip: For clean slices, wipe a sharp knife between each cut.

Expert Baking Tips

Use a Kitchen Scale: For best results, I highly recommend using a kitchen scale to measure ingredients accurately.

Frequently Asked Questions

How do I know if I’ve whipped the heavy cream enough?

When you can turn the bowl upside down without the whipped cream sliding out, it’s whipped enough.

Can I make it a day ahead?

Yes, you can make this Biscoff Cheesecake a day in advance. Just cover it with plastic wrap and store it in the fridge for up to 5 days.

Storage

Keep the Biscoff Cheesecake wrapped in plastic wrap or in an airtight container in the fridge. It will stay fresh for up to 5 days.

Enjoy making this easy and delicious Biscoff Cheesecake and impress everyone with your baking skills!

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