Go Back
Biscoff Cheesecake

Biscoff Cheesecake

A creamy and dreamy Biscoff cheesecake with a crunchy biscuit base, perfect for any occasion. This recipe is easy to follow and delivers incredible flavor.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American, British
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Crust Ingredients
  • 200 g Lotus Biscoff Biscuits
  • 80 g Unsalted Butter melted
Filling Ingredients
  • 500 g Full-fat Cream Cheese softened
  • 150 g Caster Sugar
  • 1 tsp Vanilla Extract
  • 2 Large Eggs
  • 150 ml Double Cream
  • 150 g Lotus Biscoff Biscuits roughly crushed, reserve some for topping

Equipment

  • Food Processor
  • 23cm Springform Tin
  • Mixing Bowls
  • Hand mixer or stand mixer

Method
 

Instructions
  1. Crush the 200g Biscoff biscuits finely using a food processor or rolling pin. Combine with melted butter, mix well.
  2. Press the mixture firmly into the base of a 23cm springform tin. Refrigerate.
  3. Beat cream cheese and sugar until smooth. Beat in vanilla extract.
  4. Add eggs one at a time, mixing well. Gently fold in the cream and crushed biscuits.
  5. Pour filling over the chilled base. Bake at 160°C (140°C fan/Gas Mark 3) for 50-60 minutes, or until set around edges but slightly wobbly in the center.
  6. Cool in the oven with the door ajar for 1 hour, then cool completely at room temperature. Refrigerate for at least 4 hours.
  7. Remove from tin, sprinkle with reserved crushed biscuits, and serve.

Notes

For a no-bake option, use a cream cheese frosting instead of baking. Adjust baking time depending on your oven. A slight wobble in the center is normal.