Irresistible Biscoff Cheesecake Recipe

Introduction

This Irresistible Biscoff Cheesecake combines the rich, creamy texture of classic cheesecake with the spiced caramel flavor of Biscoff cookies and spread. Perfect for a special dessert, it’s both simple to make and delightfully indulgent.

Ingredients

• 200g Biscoff cookies
• 100g melted butter
• 500g cream cheese
• 150g sugar
• 200g Biscoff spread
• 2 eggs
• 1 tsp vanilla extract
• 200ml heavy cream

Instructions

1. Step 1: Crush the Biscoff cookies until fine and mix them thoroughly with the melted butter. Press the mixture evenly into the base of a springform pan to form the crust.
2. Step 2: In a large bowl, beat the cream cheese, sugar, and Biscoff spread together until smooth and creamy.
3. Step 3: Add the eggs one at a time to the cream cheese mixture, mixing well after each addition. Stir in the vanilla extract.
4. Step 4: Whip the heavy cream until it forms soft peaks, then gently fold it into the cheesecake mixture to keep it light and airy.
5. Step 5: Pour the cheesecake filling over the prepared crust and smooth the top. Bake in a preheated oven at 160°C for 45 minutes.
6. Step 6: Allow the cheesecake to cool completely at room temperature, then refrigerate for at least 4 hours before serving to set properly.

Tips & Variations

• For an extra crunch, sprinkle crushed Biscoff cookies on top before serving.
• You can substitute the heavy cream with whipped coconut cream for a dairy-free option.
• If you prefer a stronger Biscoff flavor, gently warm the Biscoff spread before mixing to make it easier to combine.

Storage

Store the cheesecake covered in the refrigerator for up to 3 days. For best texture and flavor, bring it to room temperature for 15 minutes before serving. You can freeze the cheesecake for up to 1 month; thaw overnight in the fridge before enjoying.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of cookie for the crust?

Yes, you can substitute Biscoff cookies with graham crackers, digestive biscuits, or any spiced cookie you prefer. Keep the same quantity for the crust.

Do I need a water bath to bake this cheesecake?

This recipe does not require a water bath. Baking at a steady 160°C helps the cheesecake cook evenly without cracking.

Irresistible Biscoff Cheesecake Recipe

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★★★★★

4.6 from 91 reviews

• Author: Zoe
• Total Time: 5 hours 5 minutes
• Yield: 8 servings 1x
• Diet: Vegetarian

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Description

This Irresistible Biscoff Cheesecake combines the rich, caramelized flavor of Biscoff cookies and spread with creamy cheese filling for a decadent dessert. Featuring a crunchy cookie crust and a smooth, luscious filling baked to perfection, this cheesecake is perfect for special occasions or whenever you’re craving a indulgent treat.

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Ingredients

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Crust

• 200g Biscoff cookies
• 100g melted butter

Filling

• 500g cream cheese, softened
• 150g sugar
• 200g Biscoff spread
• 2 eggs
• 1 tsp vanilla extract
• 200ml heavy cream

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Instructions

1. Prepare the crust: Crush the Biscoff cookies into fine crumbs and combine thoroughly with the melted butter. Press this mixture firmly and evenly into the base of a springform pan to form the crust layer.
2. Mix the filling: In a large mixing bowl, beat together the softened cream cheese, sugar, and Biscoff spread until the mixture becomes smooth and creamy.
3. Add eggs and vanilla: Incorporate the eggs into the cream cheese mixture one at a time, mixing well after each addition, then stir in the vanilla extract for enhanced flavor.
4. Whip the cream: In a separate bowl, whip the heavy cream until it forms stiff peaks, then gently fold it into the cream cheese mixture to maintain the airy texture.
5. Assemble and bake: Pour the combined filling over the prepared cookie crust in the springform pan. Bake in a preheated oven at 160°C (320°F) for 45 minutes until the cheesecake is set around the edges but slightly jiggly in the center.
6. Cool and chill: Let the cheesecake cool to room temperature, then cover and refrigerate for at least 4 hours to allow it to set fully and develop its flavors before serving.

Notes

• Ensure the cream cheese is at room temperature to avoid lumps in the filling.
• Do not overbake the cheesecake; it should be slightly jiggly in the center when taken out of the oven as it will firm up while chilling.
• Use a springform pan for easy removal of the cheesecake.
• For a decorative touch, drizzle extra Biscoff spread on top before serving or garnish with crushed Biscoff cookies.
• You can substitute heavy cream with whipped coconut cream for a dairy-free alternative, but texture might vary.

• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: Biscoff cheesecake, Biscoff cookies, creamy cheesecake, baked cheesecake, dessert recipe, easy cheesecake, Biscoff spread dessert