The Biscoff Cheesecake is a treat that combines the irresistible flavors of cookie butter with a smooth, creamy texture that melts in your mouth. For those unfamiliar, Biscoff creates a unique blend of spices and caramel that turns any dessert into a show-stopper.
Lotus Biscoff cookies are the star of the crust. They’re crushed and mixed with butter to form a solid base that holds the rich filling in perfect harmony.
I remember the first time I tried Lotus Biscoff cheesecake—the subtle cinnamon notes from the cookies paired with the dreamy texture of the cheesecake. It was an experience I knew I had to recreate at home.
With just a few ingredients, you can impress family and friends with a dessert that’s not only delicious but also a conversation starter.
In making this cookie butter cheesecake, you don’t need to be a baking expert. The process is straightforward and promises a result that’s both indulgent and satisfying.
If you’ve ever wondered how to achieve that perfect balance of flavor and texture, this recipe holds the answers. Whether you’re a seasoned cheesecake lover or new to baking, this dish will surely become a favorite.
Why You Will Love Biscoff Cheesecake
I’ve tasted many desserts, and Biscoff Cheesecake is one of my favorites. The mix of creamy cheesecake with the sweet, caramel flavor of Biscoff is irresistible. It pairs well with so many events and can add a special touch to any party or gathering.
When planning a gathering, this cheesecake shines alongside other Biscoff recipes. Imagine a dessert table with Biscoff cupcakes, cheesecakes, and even Biscoff truffles. Each option offers its own delicious twist on the Biscoff theme.
One thing I love is the Biscoff cookie crust. It’s crunchy, sweet, and so easy to work with. Some prefer Biscoff cake, but for me, the balance of creamy filling and crumbly crust in a cheesecake is hard to beat.
This cheesecake is perfect for so many occasions, whether you’re hosting a party or attending a family event. It’s also quite versatile—adjust the size and shape into cheesecake bars for easy serving.
Adding this dessert to your event menu is sure to impress. The flavors and textures make it a memorable treat. I’ve enjoyed experimenting with Biscoff recipes, and this cheesecake always stands out.
How to Make Biscoff Cheesecake
I love crafting a delightful Biscoff Cheesecake. It begins with a biscoff cookie crust and is finished with a creamy cheesecake filling that’s undeniably rich and indulgent. These instructions simplify the process, making it easy for anyone to follow.
Ingredients
To create this cheesecake, gather the following:
- 300g crushed Biscoff cookies
- 100g melted butter
- 500g full fat cream cheese
- 200g sugar
- 3 large eggs
- 1 tsp vanilla extract
- 200ml double cream
- 100g Lotus Biscoff biscuits
These items are essential for a traditional, baked cheesecake. The combination of cheese and biscoff biscuits promises a delightful taste. Ensure your ingredients are fresh for the best results.
Instruments
You’ll need the right tools:
- Springform pan (20.5cm/8in)
- Food processor for grinding cookies
- Mixing bowls
- Electric mixer
- Water bath setup (a roasting pan with hot water)
These items will streamline the preparation. A good springform pan is key for releasing the cheesecake smoothly. The food processor simplifies creating fine cookie crumbs.
Step By Step Instruction
- Make the crust: Process Biscoff cookies into fine crumbs, then combine with melted butter. Press this mixture into the springform pan to form the cookie crust.
- Prepare the filling: Using an electric mixer, blend cream cheese and sugar until smooth. Add eggs one at a time, mixing well. Incorporate vanilla extract and double cream. The batter should be silky and lump-free.
- Assemble the cheesecake: Pour the filling over the crust. Wrap the bottom of the pan in foil to prevent leaks, then place in a roasting pan filled with hot water.
- Bake: In a preheated oven at 160°C (320°F), bake for 50-60 minutes. It’s done when the center is slightly jiggly.
- Cool and serve: Allow the cheesecake to cool in the oven with the door cracked open, then refrigerate for several hours. Before serving, top with whipped cream and crushed Biscoff biscuits for extra flavor.
Ingredient Substitute
When making a Biscoff cheesecake, you might want to swap some ingredients without losing flavor.
Biscoff Spread is essential but can be replaced with cookie butter or Speculoos cookie spread if you need alternatives.
For the base, Graham crackers can be used instead of Speculoos cookies. They offer a similar crunch.
I sometimes use unsalted butter instead of regular butter to better control the saltiness. If you only have salted butter, just skip using additional salt.
When sweetening the cheesecake, both granulated sugar and superfine sugar work. If I’m aiming for a deeper flavor, brown sugar is an excellent choice.
For a creamy texture, if sour cream isn’t available, try using plain Greek yogurt. It adds a slight tartness that complements the Lotus Biscoff spread nicely.
In case the recipe calls for melted Biscoff, you can melt cookie butter spread instead. Both will provide that distinctive taste.
What to Serve with Biscoff Cheesecake
When I serve Biscoff cheesecake, I like to keep the flavors complementary and not too overpowering. Here are a few ideas that elevate the dessert experience.
For added elegance, I usually add a dollop of whipped cream on top. Whipped cream gives a light and fluffy contrast to the rich texture of the cheesecake.
I also think fresh fruits like strawberries or raspberries make a perfect match. Their slight tartness balances the sweet, caramel notes of the Biscoff flavor. Sometimes, I serve with a small fruit salad on the side.
A drizzle of caramel sauce can add a beautiful, rich taste. Pouring a thin stream of caramel over each slice before serving enhances the flavor profile without overwhelming it.
I believe drinks matter, too. A cup of fresh coffee or a cappuccino pairs nicely with the Biscoff cheesecake, cutting through the creaminess and complementing the cinnamon notes. For tea lovers like me, a simple black tea or even a chai can work well.
Presenting the cheesecake with a few Biscoff cookies on the plate for extra crunch and decoration also impresses my guests. It adds a nice finishing touch and ties the whole dish together beautifully.
How to Store Biscoff Cheesecake
When I make a Biscoff Cheesecake, it’s important to store it properly to keep it fresh and delicious. For the best results, I keep it in an airtight container. If I’m planning to enjoy it soon, I chill it in the fridge. A refrigerated cheesecake stays good for up to five days.
If I want to keep the cheesecake longer, I opt for the freezer. I wrap the entire cheesecake tightly with plastic wrap and then with foil. This way, it can be kept frozen for up to two months. For individual slices, I use airtight containers that are freezer-safe.
Enjoying a chilled cheesecake is one of my favorite things. Whether it’s from the fridge or the freezer, storing it the right way ensures it tastes just as good as the day I made it.
Is Biscoff Cheesecake Healthy
When I talk about Biscoff Cheesecake, I have to mention that it’s not your typical healthy dessert. Creamy cheesecake often includes ingredients like cream cheese, sugar, and eggs, which can be high in calories and fat.
I love the cookie butter flavor in Biscoff Cheesecake. It’s delicious but adds to the calorie count, with its rich blend of spices and sweetness. While it tastes great, moderation is key if you are watching your diet.
To make it healthier, I sometimes experiment with ingredients. Reducing sugar or using low-fat cream cheese can help. Using yogurt instead of some cream cheese can also lower calories.
Here’s a basic comparison to help guide choices:
| Ingredient | Traditional Version | Healthier Version |
|---|---|---|
| Sugar | Regular sugar | Less sugar or substitute |
| Cream Cheese | Full-fat | Low-fat or yogurt |
| Biscoff Cookies | Regular | Smaller amounts |
Remember, while tweaks can make it a bit healthier, Biscoff Cheesecake will still be a treat. Enjoy it as part of a balanced diet, savoring the delightful cookie butter flavor without overindulgence.
Nutrition Fact
When I enjoy a slice of Biscoff Cheesecake, I like to be mindful of its nutritional content. Here’s a breakdown of what’s in a typical serving:
| Nutrient | Amount per Serving |
|---|---|
| Calories | 310 – 702 |
| Fat | 24g – 50g |
| Saturated Fat | 10g – 24g |
| Carbohydrate | 34g – 54g |
| Sugars | 18g – 39g |
| Protein | 2.1g – 9g |
| Sodium | 431mg |
A single slice can range significantly in calories, from about 185 to over 700, based on the preparation and serving size.
The fat content often ranges from 24g to 50g, with about half being saturated.
Carbohydrates mainly come from the sugar in Biscoff cookies, contributing 34g to 54g.
Some versions of Biscoff Cheesecake offer a moderate amount of protein, ranging from 2.1g to 9g, which may contribute a bit to your daily nutritional needs.
Biscoff Cheesecake
Equipment
- Springform pan (20.5cm/8in)
- food processor
- Mixing bowls
- Electric mixer
- Roasting pan (for water bath)
Ingredients
- 300 g crushed Biscoff cookies
- 100 g melted butter
- 500 g full-fat cream cheese
- 200 g sugar
- 3 large eggs
- 1 tsp vanilla extract
- 200 ml double cream
- 100 g Lotus Biscoff biscuits for topping
Instructions
- Make the crust: Process Biscoff cookies into crumbs. Combine with melted butter, press into the springform pan.
- Prepare the filling: Mix cream cheese and sugar until smooth. Add eggs, one at a time. Mix in vanilla extract and double cream.
- Assemble: Pour the filling over the crust, wrap pan in foil, and place in a roasting pan with hot water.
- Bake: Bake at 160°C (320°F) for 50-60 minutes, until the center is slightly jiggly.
- Cool and serve: Let cool in the oven, then refrigerate for hours. Top with whipped cream and crushed Biscoff biscuits
Notes
- Calories: 310–702 per serving
- Fat: 24g–50g
- Saturated Fat: 10g–24g
- Carbohydrates: 34g–54g
- Sugars: 18g–39g
- Protein: 2.1g–9g
- Sodium: 431mg
