Biscoff Cheesecake Recipe

Why You’ll Love This Recipe

This Biscoff Cheesecake is an irresistible dessert with a buttery Biscoff cookie crust, velvety cheesecake filling, and a unique touch of Biscoff spread mixed into the batter. It’s indulgent yet light, and the subtle cinnamon spice from the cookies pairs perfectly with the tangy cream cheese filling. The texture is a perfect balance between smooth and crunchy, and the Biscoff topping adds the finishing touch to make this cheesecake absolutely unforgettable. Whether it’s for a special celebration or a casual get-together, this cheesecake is sure to become a favorite.

Ingredients

For the crust:

• 200g Biscoff cookies (about 24 cookies)

• 100g unsalted butter, melted

• 2 tablespoons sugar (optional)

For the cheesecake filling:

• 500g cream cheese, softened

• 150g granulated sugar

• 200g sour cream

• 1 teaspoon vanilla extract

• 3 large eggs (room temperature)

• 150g Biscoff spread

For the topping:

• Whipped cream (for garnish)

• Crushed Biscoff cookies (for sprinkling)

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare the Crust:
   Preheat the oven to 180°C (350°F).
   Crush the Biscoff cookies in a food processor until fine crumbs form.
   Combine the crushed cookies with the melted butter and sugar (if using).
   Press the mixture into the bottom of a 9-inch springform pan.
   Bake the crust for 10 minutes, then remove from the oven and let it cool.

2. Make the Cheesecake Filling:
   In a large mixing bowl, beat the softened cream cheese until smooth.
   Add the granulated sugar, sour cream, and vanilla extract, mixing until well combined.
   Add the eggs one at a time, mixing after each addition.
   Fold in the Biscoff spread until fully incorporated.

3. Bake the Cheesecake:
   Pour the cheesecake filling over the cooled crust in the springform pan.
   Bake for 50-60 minutes, or until the edges are set and the center is slightly jiggly.
   Turn off the oven and crack the oven door slightly. Let the cheesecake cool in the oven for about 1 hour.
   Afterward, refrigerate for at least 4 hours, preferably overnight, to allow it to set completely.

4. Chill and Serve:
   Before serving, top the cheesecake with whipped cream and sprinkle crushed Biscoff cookies over the top for extra crunch and flavor.

Servings and Timing

• Prep Time: 20 minutes

• Cook Time: 1 hour

• Total Time: 1 hour 20 minutes

• Servings: This recipe makes approximately 12 servings, depending on how large you slice the cheesecake.

Variations

• Chocolate Biscoff Cheesecake: Mix some melted chocolate into the cheesecake filling for a chocolatey twist. You can also drizzle chocolate ganache over the top for an extra indulgent touch.

• Mini Biscoff Cheesecakes: Make individual servings by using a muffin tin and lining each cup with parchment paper. This way, each person gets their own little cheesecake.

• Nutty Twist: Add chopped nuts, such as pecans or almonds, to the crust for added texture and flavor.

Storage/Reheating

• Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 5 days.

• Freezing: For longer storage, freeze individual slices wrapped tightly in plastic wrap or foil for up to 3 months. To serve, thaw the slices overnight in the fridge.

FAQs

How do I make sure the cheesecake doesn’t crack?

To prevent cracking, make sure to bake the cheesecake at a low temperature and avoid opening the oven door while baking. Allow it to cool gradually in the oven with the door ajar for an hour.

Can I use a different cookie for the crust?

Yes, you can substitute the Biscoff cookies with graham crackers or Oreos, though it will change the flavor profile.

How do I know when the cheesecake is done?

The cheesecake is done when the edges are set, and the center has a slight jiggle. You can also check with a toothpick – if it comes out mostly clean, the cheesecake is ready.

Can I make this cheesecake ahead of time?

Yes, this cheesecake is perfect for making ahead. It actually tastes even better after it has been refrigerated overnight.

Can I make this recipe gluten-free?

Yes, use gluten-free Biscoff cookies or another gluten-free cookie of your choice for the crust.

Can I use a hand mixer instead of a stand mixer?

Yes, a hand mixer works fine for this recipe. Just be sure to beat the cream cheese until it’s smooth and creamy to avoid lumps.

What if I don’t have a springform pan?

If you don’t have a springform pan, you can use a regular round cake pan, but it may be harder to remove the cheesecake after it’s set. Just line the pan with parchment paper for easy removal.

How can I make the topping look more decorative?

To create a more elegant topping, pipe the whipped cream in decorative rosettes around the edges and sprinkle crushed cookies in the center.

Can I substitute sour cream with something else?

Yes, you can use Greek yogurt or heavy cream as a substitute for sour cream if you prefer.

Why does my cheesecake feel too soft after baking?

Your cheesecake may need a longer chilling time. Make sure it sets in the fridge for at least 4 hours (overnight is best), as this allows it to firm up properly.

Conclusion

This Biscoff Cheesecake is a show-stopping dessert that combines the best of both worlds: the spiced sweetness of Biscoff cookies with the rich, creamy texture of cheesecake. Whether you’re hosting a party or enjoying a quiet evening at home, this treat is sure to delight everyone. With its decadent flavor and easy preparation, it’s a dessert you’ll want to make again and again.