Go Back
+ servings
Jennifer Johnson

Biscoff Cheesecake: Indulge in a Creamy Delight!

A creamy and indulgent Biscoff cheesecake that combines the rich flavors of Biscoff cookies and cream cheese, topped with a luscious Biscoff whipped cream.
Prep Time 20 minutes
Cook Time 1 hour
Total Time 4 hours 20 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 410

Ingredients
  

  • 1 ½ cups Biscoff cookie crumbs
  • ½ cup unsalted butter melted
  • 16 ounces cream cheese softened
  • ½ cup granulated sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 1 cup heavy cream
  • ½ cup Biscoff spread
  • ¼ cup powdered sugar
  • Chocolate shavings or additional Biscoff cookies for garnish optional

Method
 

  1. Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan and set aside.
  2. In a medium bowl, combine the Biscoff cookie crumbs and melted butter. Mix until the crumbs are evenly coated. Press the mixture firmly into the bottom of the prepared springform pan to form a crust. Bake for 10 minutes, then remove from the oven and let cool.
  3. In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Gradually add the granulated sugar and vanilla extract, mixing until well combined.
  4. Add the eggs one at a time, mixing on low speed until just incorporated after each addition. Be careful not to overmix.
  5. Pour the cheesecake batter over the cooled crust in the springform pan.
  6. Bake in the preheated oven for 50-60 minutes, or until the edges are set and the center is slightly jiggly. Turn off the oven and leave the cheesecake inside for an additional hour to cool gradually.
  7. Once cooled, refrigerate the cheesecake for at least 4 hours, or preferably overnight, to set completely.
  8. In a separate bowl, whip the heavy cream and powdered sugar until soft peaks form. Gently fold in the Biscoff spread until combined.
  9. Spread the whipped Biscoff cream over the chilled cheesecake. Garnish with chocolate shavings or additional Biscoff cookies if desired.
  10. Slice and serve chilled.

Nutrition

Serving: 1sliceCalories: 410kcalCarbohydrates: 30gProtein: 6gFat: 30gSaturated Fat: 18gPolyunsaturated Fat: 8gCholesterol: 100mgSodium: 300mgFiber: 1gSugar: 20g

Notes

  • For a chocolate twist, add 1/3 cup of cocoa powder to the cheesecake batter for a chocolate Biscoff cheesecake.
  • If you prefer a no-bake version, skip the baking step and refrigerate the cheesecake for at least 6 hours until set.

Tried this recipe?

Let us know how it was!