Biscoff cheesecake

This Biscoff cheesecake with Lotus Biscoff cookie crust, creamy cheesecake filling, and white chocolate Biscoff topping is a dessert that looks great and tastes even better. 

Why you should try Lotus Biscoff cheesecake

• It’s easy to make. No fuss, just fun! Whip up this cheesecake without the stress—perfect for beginners and dessert lovers alike.
• It really tastes like Lotus Biscoff cookies. Remember those addictive Lotus Biscoff cookies you can't get enough of? Well, imagine that same crave-worthy flavor infused throughout every layer of this cheesecake. It's like a cookie transformed into a creamy, dreamy dessert.

What ingredients you will need

• Biscoff cookies
• Brown sugar
• Unsalted butter
• Full fat cream cheese – I use Original Philadelphia cheese. 
• Creamy Biscoff cookie butter 
• Granulated white sugar
• Vanilla extract
• Salt
• Eggs – At room temperature.
• Heavy whipping cream
• White chocolate
• Unflavored gelatin sheet – Alternatively, you can use 1 teaspoon of unflavored gelatin powder (such as Knox) bloomed in cold water according to the package instructions.

What tools you will need

For this easy Biscoff cheesecake recipe, you won't need any fancy gadgets. Just gather up your regular kitchen buddies: a mixing bowl, a hand mixer or whisk, a food processor for crushing the cookies, a saucepan for warming the cream, a piping bag if you're feeling fancy for the topping, and a trusty springform pan (8” or 20cm) for that perfect cheesecake shape. Don't forget parchment paper to line your pan, making the cheesecake release even smoother.

Cooking tips

• Bake in a water bath. Place a small baking dish with hot water on the bottom of your oven. The steam will help prevent your cheesecake from developing cracks during baking.
• Let the cheesecake cool down slowly. After baking, give your cheesecake some time to cool down gradually. Turn off the oven, crack open the door, and let it chill inside for about 30 minutes. This slow cooldown helps prevent sudden temperature changes that can lead to cracks on the surface.
• Let your Biscoff cheesecake set in the fridge. Whether you're making New York cheesecake, San Sebastian cheesecake, or Biscoff cheesecake, it needs to be chilled well before serving.
• Don’t overwhip the white chocolate topping. The cream will split if you overwhip it! When you notice that the mixture becomes thicker, stop your mixer every few seconds to check if it's stable enough to hold stiff peaks.

Step by step directions

Prepare the cheesecake crust

1. Preheat the oven to 145°C (300°F) and line the sides and bottom of an 8” (20cm) springform pan with parchment paper.
2. In a food processor, pulse the Biscoff cookies until finely ground. Add the sugar and pulse to combine. Pour in the melted butter and pulse again.
3. Press the crust mixture into the bottom of the springform pan to create an even crust layer and refrigerate.

Make the cheesecake filling

1. In a large mixing bowl, combine the cream cheese, sugar, vanilla extract, and salt. Whisk until the mixture is smooth and creamy.
2. Add the Biscoff cookie butter and mix until the mixture is thoroughly combined.
3. Add the eggs one at a time, mixing well after each addition.
4. Mix in the heavy cream.
5. Pour the filling over the chilled crust in the springform pan. 

Baking directions

1. Place a small baking dish with hot water on the bottom rack of the oven. Bake Biscoff cheesecake in the middle of the oven for about 70 -80 minutes, or until the edges are slightly puffed and the center is still jiggly. 
2. Turn off the oven and crack open the door. Allow the cheesecake to cool inside the oven for 20 minutes. 
3. Then, remove it from the oven and let it cool to room temperature before transferring it to the refrigerator to set. 

Make the white chocolate Biscoff topping

1. Bloom the gelatin sheet in cold water.
2. Into a bowl, add the white chocolate and Biscoff spread. Squeeze the excess water from the gelatin sheet and add it to the bowl.
3. Pour the hot heavy cream into the bowl and whisk until the mixture is smooth and well combined. 
4. Cover the bowl with plastic wrap so it touches the surface of the mixture. Refrigerate the mixture for 4-6 hours.
5. After chilling, Whip the mixture to stiff peaks. Don’t overwhip! 
6. Pipe the white chocolate Biscoff cream on top of the chilled cheesecake.

How to decorate Lotus cheesecake

Crushed Biscoff cookies – If you're in a hurry, a quick way to decorate your cheesecake is by sprinkling crushed Biscoff cookie crumbs on top.

Lotus Biscoff spread – To achieve an ultimate cookie butter flavor, gently heat the Lotus Biscoff spread in the microwave and then spread it over the chilled cheesecake.

FAQ

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Recipe card

Biscoff Cheesecake

This Biscoff cheesecake with Lotus Biscoff cookie crust, creamy cheesecake filling, and white chocolate Biscoff topping is a dessert that looks great and tastes even better.

Print Pin Rate

Prep Time: 5 minutes minutes

Cook Time: 1 hour hour 35 minutes minutes

Chilling time: 6 hours hours

Total Time: 7 hours hours 40 minutes minutes

Servings: 10 servings

Calories: 673kcal

Author: Anna

Equipment

• Digital kitchen scale
• Rubber spatula
• Whisk
• Mixing bowl
• 8" (20cm) springform pan
• Hand mixer
• Piping bag
• Piping nozzle
• Parchment paper

Ingredients

Biscoff Crust

• 155 g Biscoff cookies 22 cookies
• 1 tablespoon light brown sugar
• 50 g unsalted butter melted

Cheesecake Filling

• 600 g cream cheese such as Philadelphia
• 150 g granulated sugar
• 125 g Biscoff spread creamy
• 2 large eggs at room temperature
• 100 ml heavy cream at room temperature
• 1 teaspoon vanilla extract
• ½ teaspoon salt

Topping (optional)

• 1 sheet unflavored gelatin or 1 teaspoon powdered gelatin (Knox) bloomed in cold water
• 300 ml heavy cream
• 80 g white chocolate
• 50 g Biscoff spread

MetricUS Customary

Instructions

For the Crust

• Preheat the oven to 145°C (300°F) and line the sides and bottom of an 8” (20cm) springform pan with parchment paper.
• In a food processor, pulse the Biscoff cookies until finely ground. Add the light brown sugar and pulse to combine. Pour in the melted butter and pulse until the mixture is evenly distributed.
• Press the crust mixture into the bottom of the springform pan to create an even crust layer. Place the pan in the freezer while preparing the cheesecake filling.

For the Cheesecake Filling

• In a large mixing bowl, combine the cream cheese, sugar, vanilla extract, and salt. Mix on low using a hand mixer or a large metal whisk until the mixture is smooth and creamy.
• Add the Biscoff spread and mix until the mixture is thoroughly combined.
• Add the eggs one at a time, mixing well after each addition.
• Mix in the heavy cream until the filling is smooth and well incorporated.
• Pour the filling over the chilled crust in the springform pan.
• Place a small baking dish with hot water on the bottom rack of the oven. Bake the cheesecake in the middle of the oven for about 70 min, or until the edges are slightly puffed and the center is still jiggly.
• Turn off the oven and crack open the door. Allow the cheesecake to cool inside the oven for 20 minutes. Then, remove it from the oven and let it cool to room temperature before transferring it to the refrigerator. Chill the cheesecake for 5-6 hours or overnight.

For the Biscoff Topping (optional)

• Place the gelatin sheet in a cup of cold water to bloom for 5 minutes.
• In a saucepan, heat the heavy cream until it starts to simmer.
• Into a bowl, add the white chocolate and Biscoff spread. Squeeze the excess water from the gelatin sheet and add it to the bowl.
• Pour the hot heavy cream into the bowl and whisk until the mixture is smooth and well combined. Optionally, use an immersion blender for an extra smooth texture.
• Cover the bowl with plastic wrap so it touches the surface of the mixture. Refrigerate the mixture for 4-6 hours.
• After chilling, use a hand mixer on medium speed to whip the mixture to stiff peaks. Don’t overwhip! Once the mixture starts to become thicker, stop the mixer every few seconds to check if it’s stable enough to hold peaks.
• Remove the chilled cheesecake from the springform pan and pipe the white chocolate Biscoff cream on top using a piping bag and a nozzle of your choice.

Video

Nutrition

Nutrition Facts

Biscoff Cheesecake

Serving Size

 

1 serving

Amount per Serving

Calories

673

% Daily Value*

Fat

 

51

g

78

%

Saturated Fat

 

28

g

175

%

Trans Fat

 

0.2

g

Polyunsaturated Fat

 

2

g

Monounsaturated Fat

 

12

g

Cholesterol

 

151

mg

50

%

Sodium

 

439

mg

19

%

Potassium

 

184

mg

5

%

Carbohydrates

 

47

g

16

%

Fiber

 

1

g

4

%

Sugar

 

34

g

38

%

Protein

 

9

g

18

%

Vitamin A

 

1572

IU

31

%

Vitamin C

 

0.3

mg

0

%

Calcium

 

120

mg

12

%

Iron

 

1

mg

6

%

* Percent Daily Values are based on a 2000 calorie diet.

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