Biscoff Cheesecake Recipe

Do you love Biscoff?  Biscoff is one of our best-selling brands here at discountcoffee.ie so we thought we’d share a scrumptious and easy-to-make Biscoff cheesecake recipe with you all! 

This no-bake Biscoff cheesecake recipe is perfect for those who want a simple and delicious dessert. The crust is made from Biscoff Lotus biscuits crushed to a fine texture, mixed with butter and sugar, then pressed firmly at the bottom of a springform pan, creating a thick crust.

The filling is simply divine! Mix cream cheese with icing sugar and beat until smooth and fluffy, then it's time to fold in your whipped cream - be careful not to overmix. Now it is time for the dollops of heavenly Biscoff spread to be dropped into the cheesecake batter, creating a marbled pattern for a visually stunning effect. 

Then add to the top of your Biscoff crust, then just pop it into the fridge overnight!  Use Biscoff crumb to top and then serve, the result is a velvety, creamy, and utterly irresistible Biscoff cheesecake. Enjoy!!

INGREDIENTS (12 servings)

Biscoff crust:

• 250 g Biscoff Lotus biscuits
• 85 g butter

The filling:

• 300 g cream cheese
• 50 g icing sugar
• 300 g cups heavy cream

Assembly and topping:

• 270 g Biscoff spread
• 12 Biscoff biscuit crumb

PREPARE IN 10 STEPS

1. Crush the Biscoff biscuits into a fine crumble. Add in the melted butter and sugar and combine.
2. Transfer into a lined springform pan and push it to the bottom, creating a thick crust, and refrigerate.
3. In a large mixing bowl, add the cream cheese with the icing sugar and beat until smooth and fluffy.
4. In another bowl whip the cream
5. Add the whipped cream to the cream cheese mixture and gently fold it in with a spatula. You need a sturdy mixture but not too stiff to easily make the swirls.
6. Transfer some dollops of the filling onto the crust, using a big spoon.
7. Now take a small spoon to add dollops of Biscoff spread in between the batter. Continue to do this until all of the batter is transferred.
8. Make a marbled pattern in the cheesecake by putting in a skewer and making swirls in the batter with it.
9. Refrigerate overnight or at least for 8-10 hours.
10. Once your cheesecake is cooled and firm, cut it into small squares and top them off with Biscoff biscuit crumbs.