Biscoff Cheesecake

• Prep Time: 25 minutes

• Chill Time: 6–8 hours (or overnight)

• Total Time: ~7–9 hours

• Servings: 10–12 slices

• Skill Level: Easy

• Cuisine: European-inspired

• Dish Type: Dessert / Cheesecake

 Ingredients

For the Biscoff Crust:

• 250g (about 2½ cups) Lotus Biscoff cookies (or similar speculoos biscuits)

• 100g (7 tbsp) unsalted butter, melted

For the Cheesecake Filling:

• 500g (17 oz) full-fat cream cheese, softened

• 100g (½ cup) granulated sugar or icing sugar

• 300ml (1¼ cups) heavy cream (cold)

• 150g (½ cup) Biscoff spread (smooth)

• 1 tsp vanilla extract

• Pinch of salt

For the Topping:

• 100g (⅓ cup) Biscoff spread, melted

• Optional: crushed Biscoff cookies, whipped cream, or shaved white chocolate

 Equipment Needed

• 8- or 9-inch (20–23 cm) springform pan

• Food processor or plastic bag + rolling pin (for crust)

• Electric hand mixer or stand mixer

• Rubber spatula

• Mixing bowls

• Offset spatula (for smoothing top)

 Time Breakdown

 Instructions

 Step 1: Prepare the Crust

1. Crush the Biscoff cookies in a food processor or by sealing them in a zip-top bag and crushing with a rolling pin until fine crumbs form.

2. In a bowl, mix cookie crumbs with melted butter until well combined and evenly moistened.

3. Press mixture firmly into the base of a springform pan using the bottom of a glass or spoon.

4. Chill in the fridge while preparing the filling.

 Step 2: Make the Cheesecake Filling

1. In a large bowl, beat the cream cheese, sugar, Biscoff spread, vanilla, and salt until smooth and fluffy.

2. In a separate bowl, whip the cold heavy cream to stiff peaks.

3. Gently fold the whipped cream into the Biscoff cream cheese mixture using a spatula, mixing until smooth and well combined.

4. Pour the filling over the chilled crust and smooth the top with an offset spatula.

5. Refrigerate for at least 6–8 hours or overnight for best results.

 Step 3: Add the Biscoff Topping

1. After chilling, melt Biscoff spread in the microwave (about 20–30 seconds) until pourable.

2. Pour over the top of the cheesecake and tilt the pan gently to spread it evenly.

3. Sprinkle with crushed Biscoff cookies, dollop with whipped cream, or decorate with white chocolate if desired.

4. Chill again for 20–30 minutes to set the topping before serving.

 Serving Tips

• Slice with a warm knife for clean edges

• Serve as-is or alongside coffee, chai tea, or a scoop of vanilla ice cream

• Store leftovers covered in the fridge for up to 5 days

• Can be frozen (wrapped well) for up to 1 month

 Variations

• Biscoff Swirl Cheesecake: Swirl melted Biscoff through the filling before chilling

• Mini Cheesecakes: Use a muffin tin lined with paper cups for single servings

• Chocolate Biscoff Cheesecake: Add a chocolate ganache drizzle on top

• Biscoff Cheesecake Bars: Press into a square pan and slice into bars instead of slices

 Nutrition Info (Per Slice, Approximate)

Exact values may vary depending on brands and portion size.

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