Best Biscoff Cheesecake Recipe

Biscoff cheesecake, a tantalizing fusion of creamy indulgence and irresistible cookie goodness, stands as a testament to culinary creativity. This delectable dessert masterpiece begins with a base of crushed Biscoff cookies, whose buttery, caramelized flavor infuses every velvety bite.

The cheesecake filling, a symphony of rich cream cheese, whipped cream, and a generous swirl of smooth Biscoff spread, creates a luscious texture that melts in the mouth. Each slice offers a harmonious balance of sweetness and tang, leaving taste buds dancing in delight.

To elevate this dessert to perfection, a decadent topping of Biscoff cookie crumbs and a drizzle of melted Biscoff spread adorn the creamy surface, adding an irresistible crunch and an extra layer of indulgence.

Whether served at a festive gathering or savored as a personal treat, Biscoff cheesecake captivates with its enchanting blend of flavors and textures. It embodies the essence of culinary innovation, inviting dessert enthusiasts on a journey of pure bliss with every heavenly forkful.

Kitchen Tools

Springform pan
Mixing bowls
Electric mixer or stand mixer
Spatula
Food processor or rolling pin (for crushing cookies)
Measuring cups and spoons
Whisk
Saucepan (for melting Biscoff spread, if needed)
Refrigerator

Ingredients

For the crust

200g Biscoff cookies, crushed into fine crumbs
75g unsalted butter, melted

For the filling

250g cream cheese, at room temperature
100g powdered sugar
1 teaspoon vanilla extract
150ml heavy cream, chilled
150g Biscoff spread, slightly warmed for easier mixing

For the topping

Additional Biscoff cookies, crushed (for garnish)
Additional Biscoff spread, melted (for drizzling)

How To Make Biscoff Cheesecake?

Preparing the Crust

Begin by preheating your oven to 350°F (175°C). Grease a 6-inch springform pan and set aside.

In a mixing bowl, combine the crushed Biscoff cookies with melted butter until well combined and the mixture resembles wet sand.

Press the mixture firmly into the bottom of the prepared springform pan, using the back of a spoon or your fingers to create an even layer.

Bake the crust in the preheated oven for 8-10 minutes, or until lightly golden and set. Remove from the oven and allow to cool completely.

Making the Filling

In a large mixing bowl, beat the cream cheese until smooth and creamy using an electric mixer or stand mixer.

Add the powdered sugar and vanilla extract to the cream cheese, and continue to beat until well combined and fluffy.

In a separate bowl, whip the chilled heavy cream until stiff peaks form.

Gently fold the whipped cream into the cream cheese mixture until fully incorporated.

Warm the Biscoff spread slightly, if needed, and fold it into the cheesecake filling until evenly distributed.

Assembling the Cheesecake

Pour the prepared filling over the cooled crust in the springform pan, smoothing the top with a spatula.

Refrigerate the cheesecake for at least 4 hours, or preferably overnight, to allow it to set completely.

Adding the Topping

Before serving, sprinkle crushed Biscoff cookies over the chilled cheesecake for added texture and flavor.

Drizzle melted Biscoff spread over the top of the cheesecake for a decorative finish.

Slice and serve the Biscoff cheesecake chilled, and enjoy the heavenly combination of creamy indulgence and irresistible cookie goodness!

Alternative Topping Option for Biscoff Cheesecake

Biscoff Caramel Sauce Drizzle

Create a luscious caramel sauce infused with the irresistible flavor of Biscoff cookies to elevate your cheesecake to new heights of decadence.

Ingredients

1/2 cup granulated sugar
2 tablespoons water
1/4 cup heavy cream
2 tablespoons unsalted butter
2 tablespoons Biscoff spread
Pinch of salt

Instructions

In a saucepan over medium heat, combine the granulated sugar and water, stirring gently until the sugar dissolves.
Once the sugar has dissolved, increase the heat to medium-high and bring the mixture to a boil without stirring. Allow it to boil until it turns a deep amber color, swirling the pan occasionally to ensure even caramelization.
Once the caramel reaches the desired color, remove the pan from the heat and carefully whisk in the heavy cream. Be cautious as the mixture will bubble vigorously.
Stir in the unsalted butter, Biscoff spread, and a pinch of salt until smooth and well combined. Allow the caramel sauce to cool slightly.
Drizzle the warm Biscoff caramel sauce generously over the chilled Biscoff cheesecake just before serving.
Garnish with additional crushed Biscoff cookies or a sprinkle of sea salt for added visual appeal and flavor complexity.
Slice and serve the Biscoff cheesecake adorned with this indulgent Biscoff caramel sauce, delighting your taste buds with its irresistible sweetness and rich, buttery notes.

What to serve with Biscoff cheesecake?

Fresh Berries: Serve a vibrant assortment of fresh berries such as strawberries, raspberries, and blueberries alongside the Biscoff cheesecake to add a refreshing contrast of flavors and a pop of color.
Whipped Cream: Offer a dollop of freshly whipped cream on the side to provide a light and airy complement to the rich and creamy Biscoff cheesecake, enhancing its luxurious texture.
Biscoff Cookie Crumbs: Sprinkle additional crushed Biscoff cookies over the cheesecake or serve them on the side for a delightful crunch that amplifies the cookie-centric experience of the dessert.
Coffee or Espresso: Pair the indulgent Biscoff cheesecake with a cup of freshly brewed coffee or a shot of espresso to balance its sweetness with the robust flavors of coffee, creating a harmonious dessert experience.
Vanilla Ice Cream: Accompany the Biscoff cheesecake with a scoop of creamy vanilla ice cream for a classic combination that marries the warm, spiced notes of the Biscoff with the cool, velvety texture of the ice cream.
Caramel Sauce: Drizzle a decadent caramel sauce over the Biscoff cheesecake or serve it on the side for an extra layer of sweetness and indulgence that complements the caramelized flavor profile of the dessert.
Mint Leaves: Garnish each serving of Biscoff cheesecake with a sprig of fresh mint leaves to add a touch of brightness and freshness, elevating the presentation and providing a subtle herbal contrast to the rich dessert.

Tips and Tricks

Room Temperature Ingredients: Ensure that the cream cheese and Biscoff spread are at room temperature before mixing. This helps achieve a smoother and creamier texture in the cheesecake filling, preventing lumps and ensuring even distribution of flavors.
Chilled Mixing Bowls and Whisk: For whipping the heavy cream, chill the mixing bowl and whisk in the freezer for about 15 minutes before use. This helps the cream whip up faster and to stiffer peaks, resulting in a lighter and fluffier cheesecake filling.
Even Crust Thickness: When pressing the Biscoff cookie crust into the springform pan, aim for an even thickness across the bottom and up the sides. This ensures a consistent base for the cheesecake and prevents uneven baking.
Gentle Folding Technique: When incorporating the whipped cream into the cream cheese mixture, use a gentle folding motion to maintain the airiness of the whipped cream. Overmixing can deflate the mixture and result in a denser texture.
Proper Cooling Time: Allow the cheesecake to cool completely at room temperature before refrigerating it. This helps prevent condensation from forming on the surface of the cheesecake, which can lead to a soggy crust.
Overnight Refrigeration: For the best texture and flavor, refrigerate the Biscoff cheesecake for at least 4 hours, preferably overnight, before serving. This allows the flavors to meld together and the cheesecake to set properly, resulting in a firm yet creamy consistency.
Sharp Knife for Slicing: When slicing the chilled cheesecake, use a sharp knife dipped in hot water and wiped dry between each slice. This helps achieve clean, neat slices without dragging or tearing the delicate filling.
Customize Toppings: Get creative with toppings! While Biscoff cookie crumbs and melted Biscoff spread make delicious additions, feel free to experiment with other toppings such as fresh fruit, chocolate ganache, or toasted nuts to add your own personal touch to the cheesecake.

Variations for Biscoff Cheesecake

Chocolate Swirl: Create a marbled effect by swirling melted chocolate into the cheesecake filling before baking. Use dark chocolate for a rich contrast to the sweet Biscoff flavor.
Fruit Compote: Top the Biscoff cheesecake with a homemade fruit compote made from berries, stone fruits, or tropical fruits. The tartness of the fruit balances the sweetness of the cheesecake.
Layered Parfait: Transform the Biscoff cheesecake into a layered parfait by alternating layers of Biscoff cheesecake filling with crumbled Biscoff cookies and whipped cream in individual serving glasses.
Nutty Crunch: Add chopped toasted nuts, such as almonds, pecans, or hazelnuts, to the Biscoff cookie crust for added texture and nutty flavor.
Caramelized Banana Topping: Slice bananas and sauté them in butter and brown sugar until caramelized, then use them as a topping for the Biscoff cheesecake. The caramelized bananas complement the caramelized flavor of the Biscoff cookies.

Substitutions for Biscoff Cheesecake

Gluten-Free Option: Use gluten-free graham crackers or gluten-free Biscoff cookies to make a gluten-free crust for the cheesecake.
Dairy-Free Alternative: Substitute dairy-free cream cheese and coconut whipped cream for the dairy-based ingredients to make a vegan-friendly and dairy-free Biscoff cheesecake.
Nut-Free Version: Replace the Biscoff cookie crust with a crust made from crushed graham crackers or oatmeal cookies for a nut-free alternative.
Low-Sugar Option: Use a sugar substitute such as erythritol or stevia in place of the powdered sugar in the cheesecake filling for a lower-sugar version of the dessert.
Spiced Variation: Add a pinch of cinnamon, nutmeg, or ginger to the cheesecake filling for a spiced twist on the classic Biscoff flavor profile.

Making Ahead and Storage of Biscoff Cheesecake

Making Ahead

Biscoff cheesecake is an excellent dessert to make ahead of time, as it benefits from ample chilling time to set and develop its flavors.
Prepare the cheesecake as directed, including the crust, filling, and any desired toppings.
Once assembled, cover the cheesecake tightly with plastic wrap or aluminum foil to prevent moisture loss and absorb any odors from the refrigerator.
Refrigerate the cheesecake for at least 4 hours, ideally overnight, to ensure it sets properly and achieves the perfect creamy texture.

Storage

After the cheesecake has set in the refrigerator, it can be stored in the refrigerator for up to 3-4 days.
To store leftovers, cover the cheesecake securely with plastic wrap or transfer it to an airtight container to prevent it from drying out or absorbing odors.
If you prefer to freeze the cheesecake for longer storage, do so without any toppings or garnishes. Wrap the cheesecake tightly in plastic wrap and then aluminum foil to protect it from freezer burn.
Frozen Biscoff cheesecake can be stored in the freezer for up to 1-2 months. Thaw the cheesecake overnight in the refrigerator before serving.
Before serving, you can add fresh toppings or garnishes to refresh the appearance and flavor of the cheesecake, if desired.

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Frequently Asked Questions – FAQ’s

Yes, you can absolutely use store-bought Biscoff cookies for the crust. Simply crush them into fine crumbs and proceed with the crust recipe as directed.

While cream cheese is the traditional choice for cheesecake filling, you can experiment with alternatives such as mascarpone or ricotta cheese for a unique twist. Keep in mind that different cheeses may alter the texture and flavor of the cheesecake.

Yes, you can make a Biscoff cheesecake without eggs by using a no-bake recipe that relies on ingredients like gelatin or cornstarch to set the filling. Alternatively, you can also find eggless cheesecake recipes that use alternative binders such as tofu or cream cheese.

Absolutely! Simply adjust the quantities of ingredients accordingly to scale up the recipe to accommodate a larger number of servings. You may need to use a larger springform pan and adjust the baking time accordingly.

Yes, you can use crunchy Biscoff spread for added texture and crunch in the cheesecake filling. Keep in mind that the texture of the filling may vary slightly compared to using smooth Biscoff spread, but it will still be delicious!

Biscoff Cheesecake

Recipe by JesseCourse: DessertsCuisine: AmericanDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

350

kcal

Ingredients

For the crust:
200g Biscoff cookies, crushed into fine crumbs
75g unsalted butter, melted
For the filling:
250g cream cheese, at room temperature
100g powdered sugar
1 teaspoon vanilla extract
150ml heavy cream, chilled
150g Biscoff spread, slightly warmed for easier mixing
For the topping:
Additional Biscoff cookies, crushed (for garnish)
Additional Biscoff spread, melted (for drizzling)

Directions

Begin by preheating your oven to 350°F (175°C). Grease a 6-inch springform pan and set aside.
In a mixing bowl, combine the crushed Biscoff cookies with melted butter until well combined and the mixture resembles wet sand.
Press the mixture firmly into the bottom of the prepared springform pan, using the back of a spoon or your fingers to create an even layer.
Bake the crust in the preheated oven for 8-10 minutes, or until lightly golden and set. Remove from the oven and allow to cool completely.
Making the Filling:
In a large mixing bowl, beat the cream cheese until smooth and creamy using an electric mixer or stand mixer.
Add the powdered sugar and vanilla extract to the cream cheese, and continue to beat until well combined and fluffy.
In a separate bowl, whip the chilled heavy cream until stiff peaks form.
Gently fold the whipped cream into the cream cheese mixture until fully incorporated.
Warm the Biscoff spread slightly, if needed, and fold it into the cheesecake filling until evenly distributed.
Assembling the Cheesecake:
Pour the prepared filling over the cooled crust in the springform pan, smoothing the top with a spatula.
Refrigerate the cheesecake for at least 4 hours, or preferably overnight, to allow it to set completely.
Adding the Topping:
Before serving, sprinkle crushed Biscoff cookies over the chilled cheesecake for added texture and flavor.
Drizzle melted Biscoff spread over the top of the cheesecake for a decorative finish.
Slice and serve the Biscoff cheesecake chilled, and enjoy the heavenly combination of creamy indulgence and irresistible cookie goodness!

Conclusion

In conclusion, Biscoff cheesecake is a delectable dessert that captivates with its creamy texture and irresistible cookie flavor. Whether enjoyed as a special treat or shared with loved ones, this indulgent dessert is sure to delight taste buds and leave a lasting impression.

With its harmonious blend of sweet, caramelized Biscoff cookies and rich, creamy cheesecake filling, Biscoff cheesecake is a true delight for dessert lovers everywhere.

Best Biscoff Cheesecake Recipe

Kitchen Tools

Ingredients