Biscoff Cheesecake

A rich and creamy no-bake cheesecake featuring a crunchy Biscoff biscuit base and a fluffy cookie butter filling, perfect for any occasion.

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Prep Time 30

Total Time 6

Servings: 12 pieces

Course: Dessert, Snack

Cuisine: American

Calories: 485

For the crust

250 grams Lotus Biscoff biscuits Provides the iconic spiced flavor for the base.
80 grams unsalted butter Melted to bind the biscuit crumbs together.

For the cheesecake filling

500 grams full-fat cream cheese Make sure it is at room temperature for a smooth texture.
250 grams Biscoff spread (creamy) Goes into the filling and serves as a delicious topping.
100 grams powdered sugar Sweetens the filling without adding grit.
1 teaspoon vanilla extract Enhances the warm notes of the caramel and spices.
300 milliliters heavy whipping cream Must be very cold to whip up properly and provide structure.
extra Biscoff biscuits For decorating the top.

Preparation of the crust

Place the Biscoff biscuits into a food processor and pulse until fine crumbs form.
Transfer the crumbs to a bowl and pour in the melted butter. Stir until the mixture looks like wet sand.
Pour the buttery crumbs into an 8-inch springform pan and press down firmly to create an even layer.
Place the pan in the fridge to chill.

Preparation of the filling

In a large mixing bowl, beat the softened cream cheese, powdered sugar, and 200 grams of Biscoff spread until smooth.
Stir in the vanilla extract.
In a separate bowl, whip the heavy cream until stiff peaks form.
Gently fold the whipped cream into the cream cheese mixture using a spatula.

Assembly and setting

Spread the filling over the chilled biscuit base, smoothing the top with a spatula.
Cover with plastic wrap and refrigerate for at least 6 hours or overnight until firm.
Once set, drizzle melted Biscoff spread over the top and decorate with extra biscuits.

To get clean slices, use a sharp knife dipped in hot water between cuts. This cheesecake stores well in the refrigerator for 3-4 days.