Biscoff Cheesecake

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Biscoff Cheesecake recipe from Baking with Granny.

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 or drizzle in Biscoff Banana Loaf, 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.

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.

Biscoff Cheesecake recipe from Baking with Granny.

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.

Biscoff Cheesecake

5 from 6 votes
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Course: Dessert
Servings: 6 people

Ingredients

For the Base:

  • 150 g Biscoff Biscuits
  • 70 g Butter or Margarine (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!

23 Responses

    1. 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

  1. 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

  2. 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?

  3. 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 ?

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

  4. 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.

  5. 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.

  6. My daughter wants me to make this as her wedding cake. I would love your advise on freezing, how to insure a clean removal from a spring lock tin and how to make sure it’s solid enough to go on show. Many thanks.
    Regards Tina x

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Hi! I'm Amy

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

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