Biscoff Cheesecake is a delightful fusion dessert that combines the velvety richness of classic Cheesecake with the irresistible caramelized flavors of Biscoff cookies and spread. Originating from Belgium, Biscoff cookies, often referred to as speculoos or Lotus biscuits, have captured hearts worldwide thanks to their unique, spiced caramel taste.
When paired with the creamy, tangy notes of cheesecake, the result is a harmonious and indulgent treat beloved by pastry lovers and dessert enthusiasts alike. Over the past decade, the trend of integrating popular cookies into cheesecakes has flourished, with Biscoff Cheesecake standing out as a particular favorite.
This recipe offers a perfect balance of flavor and texture, featuring a crunchy Biscoff cookie crust and a luscious cream cheese filling swirled with Biscoff spread. Biscoff Cheesecake is not only visually stunning but also easy to prepare, making it an excellent choice for both special occasions and everyday indulgence.
Whether you are hosting a dinner party, celebrating a birthday, or simply craving a show-stopping dessert, this cheesecake is sure to leave an everlasting impression. Its rich heritage, combined with the universal appeal of cheesecake, ensures that Biscoff Cheesecake remains an enduring favorite in the world of baked treats.
Experience the magic of Biscoff Cheesecake by following this comprehensive recipe and delight your family and friends with every creamy, spiced bite.
Ingredients
- 250g Biscoff cookies (Lotus speculoos), crushed finely
- 100g unsalted butter, melted
- 600g cream cheese, softened to room temperature
- 200g Biscoff spread (smooth or crunchy), divided
- 120g powdered sugar
- 1 teaspoon vanilla extract
- 250ml heavy cream (double cream), chilled
- Pinch of salt
- Extra Biscoff cookies, for garnish (optional)
Instructions
- Prepare the base by mixing the finely crushed Biscoff cookies with the melted unsalted butter until evenly moistened.
- Press the cookie-butter mixture firmly into the bottom of a 23cm (9-inch) springform pan lined with parchment paper. Use the back of a spoon or a flat glass to compact it tightly.
- Place the crust in the refrigerator for at least 30 minutes to set while you prepare the filling.
- In a large mixing bowl, combine the softened cream cheese, 150g Biscoff spread, powdered sugar, vanilla extract, and a pinch of salt. Beat with an electric mixer until smooth and creamy, scraping down the sides as needed.
- In a separate chilled bowl, whip the heavy cream to soft peaks using a hand mixer or stand mixer.
- Gently fold the whipped cream into the cream cheese mixture using a spatula, making sure not to deflate the mix.
- Pour the cheesecake filling over the chilled Biscoff crust, spreading it smoothly with an offset spatula or the back of a spoon.
- Cover the pan with plastic wrap or foil and refrigerate the cheesecake for at least 6 hours, or overnight for best results, to ensure it sets firmly.
- Once set, gently run a knife around the edge of the cheesecake to loosen before removing the springform ring.
- Warm the remaining 50g Biscoff spread in a microwave for 10-15 seconds until just pourable. Drizzle it over the top of the cheesecake.
- Garnish with extra Biscoff cookie crumbs or whole cookies if desired. Slice with a clean, sharp knife and serve chilled.
Nutritional Information
Biscoff Cheesecake is beloved for its creamy texture and rich flavors, but it is also an indulgent dessert that should be enjoyed in moderation. A typical slice (based on a 12-slice portion) contains approximately 400-450 calories, making it a substantial treat for special occasions.
The high cream cheese and heavy cream content provide a generous amount of fats, mostly saturated, which contribute to the dessert's creamy mouthfeel. Each serving is likely to contain about 30g of fat, 9g of which is saturated.
The Biscoff cookies and spread add both carbohydrates and sugars, estimating around 36g of carbs and 20g of sugars per slice. On the positive side, you will benefit from protein content, generally around 4-6g per serving, primarily thanks to the cream cheese.
Although low in fiber, the cheesecake does offer small amounts of calcium and vitamin A from the dairy ingredients. While Biscoff Cheesecake is not a low-calorie or diet-friendly option, it provides a comforting source of energy and is perfect for those treating themselves or celebrating with loved ones.
For those concerned about specific nutritional needs, consider portion control or using lighter cream cheese and reduced sugar options to enjoy this dessert without compromising your dietary goals.
Wine and Beverage Pairings
A slice of Biscoff Cheesecake pairs beautifully with a range of beverages. For a celebratory dessert, choose a sweet, sparkling wine such as Moscato d'Asti or a demi-sec Champagne, which will complement the spiced, caramelized notes of Biscoff.
For coffee lovers, a robust espresso or cappuccino enhances the cookie flavors and balances the richness of the cheesecake. If you prefer tea, opt for chai or a lightly spiced black tea to echo the speculoos aroma.
For a non-alcoholic option, try a chai latte or a subtly spiced hot chocolate for a warming, cozy experience alongside your cheesecake.
Cooking Tips and Variations
To ensure your Biscoff Cheesecake turns out perfectly every time, start with quality ingredients and accurate measurements. Bring your cream cheese and heavy cream to room temperature before mixing-they'll incorporate more smoothly and prevent lumps.
For a firmer, more stable crust, compact the Biscoff cookie base very well using the bottom of a glass. Chilling the crust before adding the filling is key to avoiding a soggy base.
When whipping the cream, aim for soft peaks; overbeating can cause the cream to become grainy and negatively affect the cheesecake's texture. If you prefer a baked cheesecake, add 2 large eggs to the filling, bake at 160°C (320°F) for 45-55 minutes, then cool and chill overnight.
For a gluten-free alternative, substitute gluten-free speculoos cookies. If you want to reduce sweetness, decrease the amount of powdered sugar or use a light cream cheese. For extra flair, fold in white chocolate chips or layer sliced bananas onto the base before spreading the filling.
Individual mini cheesecakes can be made using muffin tins for single-serve elegance that is perfect for parties. Always refrigerate the cheesecake long enough to achieve a clean slice and a silky smooth texture.
Lastly, get creative with garnishes-whipped cream, caramel drizzle, or even fresh berries add visual appeal and complementary flavors to your Biscoff Cheesecake.
Serving Suggestions
Biscoff Cheesecake is best served chilled to allow the flavors and textures to fully come together. Use a hot, sharp knife for slicing-dipping it in hot water and wiping it dry between cuts yields clean, professional-looking slices.
Present each slice on a pristine dessert plate and, for extra decadence, drizzle with freshly warmed Biscoff spread over the top. Decorate with a dollop of whipped cream, a sprinkle of crumbled Biscoff cookies, or a whole Lotus biscuit for an elegant touch.
For an added sensation, pair the cheesecake with a scoop of vanilla ice cream or a lightly sweetened compote of fresh berries, which lends a tart contrast to the richness of the cheesecake. When serving at gatherings or parties, offer pre-sliced pieces for easy self-service.
Individual mini cheesecakes, made in muffin tins, are ideal for buffets or tea parties. If preparing ahead for a special occasion, the cheesecake can be made up to 48 hours in advance and stored covered in the refrigerator until serving time.
Remember to return it to chill after serving to maintain peak texture and safety. Regardless of the occasion, Biscoff Cheesecake is sure to impress and satisfy, leaving a memorable impression on your guests.
Health Benefits
While Biscoff Cheesecake is admittedly an indulgent dessert, there are some ways it can be made a touch healthier for those mindful of their dietary intake. Cream cheese is a good source of calcium and protein, contributing to bone and muscle health.
Choosing a reduced-fat or light cream cheese can significantly decrease the calorie and saturated fat content without compromising too much on flavor or texture.
Additionally, Biscoff cookies and spread, while high in sugars and fats, are portioned into the crust and topping, so mindful serving sizes help manage overall caloric intake. Incorporating Greek yogurt in place of some cream cheese adds probiotics, which support gut health.
Those with gluten sensitivities can use gluten-free cookies for the base. Substituting a portion of powdered sugar with a natural sweetener such as stevia or erythritol can reduce the overall sugar load.
Overall, while Biscoff Cheesecake should be enjoyed in moderation due to high energy content, mindful adjustments and portion control can make it a more balanced occasional treat as part of a healthy, varied diet.
Frequently Asked Questions
Yes, Biscoff Cheesecake can be made up to 48 hours in advance. Prepare as directed, cover well, and refrigerate until ready to serve.
Simply substitute the Biscoff cookies with gluten-free speculoos or another gluten-free spiced biscuit to make the cheesecake gluten-free.
This recipe is for a no-bake Biscoff Cheesecake. However, you can add eggs and bake if you prefer a traditional baked cheesecake texture.
Absolutely. While Biscoff spread provides the signature flavor, you can experiment with other cookie butters or nut butters for a different taste.
Store leftover Biscoff Cheesecake in an airtight container in the refrigerator for up to 5 days. For longer storage, wrap tightly and freeze for up to 2 months.
Biscoff Cheesecake brings together two beloved desserts-the spiced caramel flavor of Biscoff cookies and the creamy decadence of classic cheesecake-making it a show-stopping centerpiece for any occasion. This easy-to-follow recipe guides you step by step to achieve a luscious, elegant cheesecake with minimal effort but maximum reward. With versatile serving options, customizable dietary tweaks, and irresistible flavor in every bite, it's no wonder Biscoff Cheesecake has become a global favorite. Impress your friends and family with this indulgent dessert and savor every creamy, cookie-laden slice.
Ingredients
- 250g Biscoff biscuits (crushed)
- 100g unsalted butter (melted)
- 500g cream cheese (room temperature)
- 100g powdered sugar
- 300ml double cream (whipped)
- 200g Biscoff spread (melted, divided)
- 1 teaspoon vanilla extract
- A pinch of salt
- Extra Biscoff biscuits for decoration (optional)
Instructions
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1Line the base of an 8-inch springform pan with parchment paper. Mix the crushed Biscoff biscuits with melted butter until well combined, then press firmly into the base. Chill in the refrigerator for 20 minutes.
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2In a mixing bowl, beat the cream cheese and powdered sugar together until smooth. Stir in the vanilla extract and a pinch of salt.
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3Fold in the whipped double cream gently, then add 100g melted Biscoff spread and mix until fully combined and creamy.
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4Spread the cheesecake filling evenly over the chilled biscuit base. Refrigerate for at least 6 hours or overnight until set.
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5Once set, pour the remaining 100g melted Biscoff spread over the cheesecake. Decorate with extra Biscoff biscuits, if desired. Chill for another 20 minutes before serving.
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6Remove from the pan, slice, and enjoy your Biscoff Cheesecake.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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