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Biscoff Cheesecake Recipe

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5 from 1 review

  • Author: Michelle Minnaar
  • Total Time: 6 hours 30 minutes
  • Yield: 20 portions 1x
  • Diet: Vegetarian

Description

Fancy Biscoff cheesecake? Here is the only recipe you'll ever need. This no bake cheesecake makes for the perfect summer dessert. I dare you to try it!

Ingredients

Units Scale

Cheesecake Filling

  • 450g Lotus Biscoff biscuits
  • 175g unsalted butter, melted
  • 680g cream cheese
  • 340g icing/powdered sugar, sifted
  • 15ml vanilla extract
  • 675g Biscoff spread
  • 600ml heavy/double cream

Cheesecake Topping

  • 125g Biscoff spread
  • 150ml heavy/double cream
  • 15g icing/powdered sugar, sifted
  • Extra Biscoff biscuits [optional]
  • Ground cinnamon [optional]
  • Whipped cream [optional]

Instructions

  1. For the Cheesecake Filling: Crush the biscuits in a sealable plastic bag with a rolling pin until they turn into crumbs.
  2. Mix the butter with the crumbs.
  3. Spoon the mixture into the base of a 23cm (9in) springform cake tin and level with the back of a spoon.
  4. Combine the cheese, sugar, Biscoff spread, and vanilla in a bowl and beat until well combined with a stand mixer.
  5. Pour the cream into another bowl and whisk until peaks form.
  6. Gently fold the cream into the cheese mixture.
  7. Spoon the cheesecake filling on top of the biscuit base and spread evenly.
  8. Place in the fridge for at least 6 hours, preferably overnight, to set.
  9. Once set, release the side of the cake tin and place it on a serving plate.
  10. For the Cheesecake Topping: Zap the Biscoff spread in the microwave for short spurts until it’s runny.
  11. Mix the remaining cream and sugar with the Biscoff.
  12. Drizzle or ice the sauce over the cheesecake as you please and decorate with Lotus Biscoff cookies to your heart’s delight. Enjoy!

Notes

  • If you’re going to make this, decide to go out with a bang. I.e., none of this low-fat business. For optimal results, this cheesecake should be created with full-fat products.
  • You can find two versions of Biscoff spread in the shops: smooth and crunchy. In this recipe, we used the smooth version, but readers have told us that opting for crunchy takes it to a whole other level!
  • Store leftovers, covered, in the fridge for up to 4 days.
  • This cheesecake freezes beautifully in an airtight container for up to 3 months.  Freeze whole or chill completely and slice before freezing.
  • The cream cheese NEEDS to be at room temperature to properly mix together with the Biscoff spread. 
  • To make the cinnamon whipped topping:  Add 1/2 teaspoon ground cinnamon to 1 cup cold double cream in a large bowl.  Whip together with electric beaters until soft peaks begin to form. Slowly add granulated sugar, 1 teaspoon at a time, until stiff peaks form.  Put the whipped topping in a piping bag to add some decorative topping to your cheesecake.
  • I used Wilton piping tip 1M for the whipped cream on top.  
  • Slice with a warmed knife for easy serving.
  • I had some leftover topping so I added it to pancakes and it was so good!  
  • Prep Time: 30 minutes
  • Chill Time: 6 hours
  • Category: Dessert
  • Method: Chill
  • Cuisine: Belgian

Nutrition

  • Serving Size:
  • Calories: 660
  • Sugar: 42.6 g
  • Sodium: 155.6 mg
  • Fat: 45.2 g
  • Saturated Fat: 20.5 g
  • Trans Fat: 0.2 g
  • Carbohydrates: 55.3 g
  • Fiber: 0 g
  • Protein: 5 g
  • Cholesterol: 74.6 mg

Find it online: https://www.greedygourmet.com/biscoff-cheesecake/