is creamy, rich, and full of irresistible caramelized Biscoff flavor. It features a crunchy biscuit base, a silky cheesecake filling loaded with Biscoff spread, and a smooth creamy topping that makes every bite unforgettable. The best part — no oven needed!
Serve it chilled with a cup of milk, tea, or coffee for the perfect treat at any time of the day. If you’ve never tried Biscoff before, this dessert will make you fall in love!
Ingredients
For the Biscuit Base
300 g (10.6 oz) Lotus/Biscoff biscuits
125 g (4.4 oz) unsalted butter, melted
For the Cheesecake Filling
500 ml cream cheese (full fat, softened)
100 g (3.5 oz) icing sugar
250 g (8.8 oz) Biscoff spread (smooth or crunchy)
1 tsp vanilla extract
300 ml double cream
For the Topping
150 ml double cream
2 tbsp icing sugar
125 g (4.2 oz) Biscoff spread
Directions
- Make the Biscuit Base
- Crush the Biscoff biscuits using a food processor (or place them in a zip bag and crush with a rolling pin) until they become fine crumbs.
- Add the melted butter and mix until fully combined.
- Press the mixture firmly into the bottom of an 8-inch springform tin, creating an even layer.
- Chill in the refrigerator for 20–30 minutes while preparing the filling.
- Prepare the Cheesecake Filling
- In a mixing bowl, beat the cream cheese and icing sugar until smooth.
- Add the Biscoff spread and vanilla extract; continue mixing until creamy and well blended.
- In a separate bowl, whip the double cream to soft peaks.
- Gently fold the whipped cream into the cheesecake mixture until just combined.
- Pour the filling over the chilled biscuit base and smooth the top with a spatula.
- Refrigerate for at least 6 hours, preferably overnight, to fully set.
- Add the Topping
- Whip the double cream with icing sugar until soft peaks form.
- Spread the cream evenly over the cheesecake.
- Melt the Biscoff spread slightly (microwave for 20–30 seconds if needed) and drizzle or spread over the top.
- Refrigerate again for 30 minutes before serving. Serving
Carefully release the cheesecake from the springform tin.
Slice using a warm knife for clean cuts.
Enjoy