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Biscoff Cheesecake

December 12, 2019 By Amy 21 Comments

Biscoff Cheesecake recipe from Baking with Granny. Creamy, sweet and packed full of Lotus Biscoff biscuits. The perfect dessert for Christmas (or any day!).

If you’re looking for an overindulgent pudding, you’ve come to the right place. Ladies and gentlemen, I give you the only cheesecake you will ever need, perfect for finishing off your Christmas dinner…Biscoff Cheesecake!

In fact, this cheesecake is perfect for finishing any kind of meal. Creamy, sweet and jam packed with biscuits. And not just any biscuits; as Granny knows them, “those biscuits you sometime get free with a coffee.”

We’re all big fans of Lotus Biscoff biscuits in our house – they’re even vegan, don’t you know! Whether it’s the biscuits as a snack or the spread smothered on toast and crumpets, we just can’t get enough. So it only made sense to get baking with them and since we’ve had a few requests for a cheesecake recipe, this seemed like the perfect recipe to add our Christmas menu.

This is amazing, every one loves it and sooo easy to make!

It’s pretty simple as far as cheesecakes go but with some crumbled biscuits and drizzled biscoff spread on top, it looks just as luxurious as it is sweet.


Ingredients:

Biscoff Biscuits
An unsurprising staple for this cheesecake! Used for the base and for the decoration.

Butter
Combined with the biscuits to make the scrumptious base for this amazing dessert. Salted or unsalted butter is fine, just whatever you have to hand.

Full-fat Cream Cheese
What makes a cheesecake a cheesecake! I always recommend using full-fat cream cheese when making a cheesecake – not only does low-fat cream cheese not mix as well, I think it somewhat defeats the purpose of this over-indulgent treat.

Biscoff Spread
A favourite ingredient in our house and one that you could easily eat with a spoon (move over Nutella!). It comes in smooth and crunchy, so choose whichever appeals to you the most.

Icing Sugar
Adding the sweetness to the cream cheese and really turning this into a dessert.

Double Cream
As if the full-fat cream cheese wasn’t enough, a nice dose of double cream just to bring it all together!


Biscoff Cheesecake recipe from Baking with Granny. Creamy, sweet and packed full of Lotus Biscoff biscuits. The perfect dessert for Christmas (or any day!).
Biscoff Cheesecake is perfect for:

• Christmas Day dessert
• Birthday cake for Biscoff fans
• Showstopper pudding at dinner parties

Biscoff Cheesecake

5 from 5 votes
Print Rate
Course: Dessert
Servings: 6 people
Author: Baking with Granny

Ingredients 

For the Base:

  • 150 g Biscoff Biscuits
  • 70 g Butter (melted)

For the Filling:

  • 200 g Full Fat Cream Cheese
  • 100 g Biscoff Spread
  • 60 g Icing Sugar
  • 150 ml Double Cream

Instructions

  • Line a 6 inch loose-base cake tin with grease-proof paper and set aside.
  • Crush the biscoff biscuits, either in a sandwich bag with a rolling pin, or blitz in a blender. Place into a bowl and add the melted butter, mixing until combined.
  • Transfer the biscuit mixture to your prepared cake tin and evenly push it down to cover the bottom of the tin, packing it right down. Place in the fridge while you prepare the filling.
  • In a large bowl, mix the cream cheese, biscoff spread and icing sugar until combined.
  • In a seperate bowl, whip the double cream until it forms stiff peaks. Add the cream to the other filling ingredients and gently fold together until combined.
  • Spoon the filling into your cake tin, on top of the base, spreading to the edges and leaving a neat top.
  • Return to the fridge to set, ideally overnight but for at least 2-3 hours. Decorate with drizzled biscoff spread and crushed biscuits before serving.

Notes

To make it easier to drizzle the biscoff spread when decorating, blast the spread in the microwave first.
Tried this recipe?Tag @bakingwithgranny or use the hashtag #bakingwithgranny!
Biscoff Cheesecake recipe from Baking with Granny. Creamy, sweet and packed full of Lotus Biscoff biscuits. The perfect dessert for Christmas (or any day!).

Filed Under: biscuit, cheesecake, christmas, recipe

Comments

  1. Sapphire Bolt says

    January 28, 2020 at 9:13 pm

    5 stars
    This is amazing, every one loves it and soo easy to make!

    Reply
    • Lesley denholm says

      September 18, 2021 at 11:01 pm

      I can it be frozen?

      Reply
  2. Moira says

    February 4, 2020 at 7:02 pm

    Made 2 of these today . Enjoyed by all, great recipe

    Reply
  3. Tina Woodley says

    March 4, 2020 at 10:54 am

    What brand of full fat cream cheese do you use?

    Reply
  4. Tina Woodley says

    March 4, 2020 at 11:25 am

    Also how many tbsp of the spread would be required for 100 grams?

    Reply
    • Lynn says

      August 12, 2020 at 4:30 pm

      Easy to make and tasted lovely

      Reply
  5. Amy says

    May 7, 2020 at 3:11 pm

    I only have a 8 inch round tin will this be ok?

    Reply
    • Shannon says

      June 13, 2020 at 5:51 pm

      5 stars
      I made this today and I had a 9inch tin, I used around about 200 to 225g of the biscuits for the base, but the base is still a little thin

      Reply
  6. Sadaf NABI says

    August 4, 2020 at 7:36 pm

    5 stars
    I have made this today for my sons birthday as he doesn’t like regular cake. Excellent recipe and so easy to follow. It was absolutely delicious.
    Thank you

    Reply
  7. Scha says

    August 22, 2020 at 9:46 am

    Hi any alternatives for Double Cream? Possible to use whipping cream?

    Reply
  8. Shona says

    August 22, 2020 at 2:17 pm

    Where can I buy Biscoff spread in Scotland

    Reply
    • Audrey says

      November 10, 2020 at 9:32 pm

      We get ours from Tesco… usually found next to jams, honey, chocolate spreads.

      Reply
  9. Anu says

    March 5, 2021 at 4:10 pm

    Hi,
    Can this be made and set in a glass dish and not take it out from that as I don’t have a round tin?

    Reply
  10. Sarah says

    April 21, 2021 at 2:23 pm

    Made this last week and I have 3 orders from family already.Complete hit,thank you

    Reply
  11. simsimma says

    May 21, 2021 at 9:32 pm

    If love was a cheesecake…

    Reply
  12. Tom says

    May 26, 2021 at 9:40 am

    Hi guys I’m guna try this recipe out but im just wondering how you made the biscoff drizzle from the spread as it states on step 7 ? Does it need to be heated in a bowl first ?

    Reply
    • Anne-Marie Strath says

      May 30, 2021 at 12:29 am

      Easier if you blast in micro on med heat for 25 seconds then drizzle off spoon or honey twizzler

      Reply
  13. Ann Williams says

    July 13, 2021 at 3:53 pm

    Made a 2nd today absolutely lovely the whole family enjoyed it

    Reply
  14. Glenda Curzon says

    August 4, 2021 at 7:12 am

    5 stars
    Totally yummy.
    This evening I’m going to make as individual cheesecakes in little glass pots as having a Cocktail party. I’m sure they will go down a treat.

    Reply
  15. Elaine Stockton says

    November 20, 2021 at 4:13 pm

    I can’t comment on this biscoff cheese cake yet as I haven’t made it, I would like to know if it can bee frozen also how long will it keep once made, I want to make this for an 80th birthday party.

    Reply
  16. Rhoda Harding says

    December 29, 2021 at 7:33 pm

    5 stars
    Amazing cheesecake,.made with my son & daughter turned out so good & delicious.recommend it x

    Reply

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Hello, I’m Amy, the voice-behind and creator-of Baking with Granny.

So many of us have fond memories of baking with our parents and grandparents. Good old fashioned home baking, made to traditional family recipes, which are passed down through generations. It was from my own experiences and memories of this that Baking with Granny was born…

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