Easy Biscoff Cheesecake (Baked)

An easy & impressive but not-too-sweet Biscoff cheesecake

This easy Biscoff cheesecake has it all. It’s so simple to make with just a few ingredients, but it’s also rather unique. It has the smooth, velvety texture of a New York cheesecake that everyone loves, but it’s also packed with interesting butterscotch flavor in the crust, filling, and topping. You could say it’s a ‘triple Biscoff cheesecake’!

You might expect this dessert to be rather sweet. But it actually isn’t! I don’t think the cheesecake filling needs any extra sugar so I use my favorite way of lightly sweetening a cheesecake – stirring melted white chocolate into the mixture instead.

This is a dessert that’s both surprisingly easy to make, and sure to wow your dinner guests!

About the ingredients

• Biscoff cookies: Lotus Biscoff from Belgium is the official brand. However, you might see different brands called Speculoos or Speculaas, or caramelized, spiced or cinnamon cookies/biscuits. If you’re struggling to find them, try a European style supermarket such as Aldi. If you really can’t find any of these cookies, just use Graham crackers and add half to one teaspoon of cinnamon and a large pinch of nutmeg or allspice.
• Butter: You’ll use melted butter to bind together the cookie crumbs for the crust. I quite like using salted butter as I think it really enhances the caramelized flavors in the cheesecake.
• Cream cheese: Don’t use reduced fat or ‘light’ cream cheese in a cheesecake. Take it out of the fridge for a while so that it’s easier to whisk together with the other ingredients.
• Heavy cream: This may be called thickened cream or double cream where you live. As with the cream cheese, don’t use ‘light’ or reduced fat.
• Eggs: You’ll need 2 large eggs to make this recipe.
• Vanilla extract: Just a teaspoon will add a subtle depth of flavor to complement the caramelized, spiced flavor of the Biscoff cookies and spread. If you skip this, your cheesecake will still be very delicious without it!
• Smooth cookie butter (Biscoff spread): You’ll need quite a lot of this, both to whisk into the creamy cheesecake filling, and for the delicious topping. The ‘clever’ thing about this Biscoff cheesecake recipe is that the topping is just melted Biscoff spread – nothing else. When you put the cheesecake in the fridge to chill, the topping sets again as a perfectly smooth and glossy butterscotch-flavored layer!
• White chocolate (melted): This is my ‘hidden secret’ ingredient in the filling. I love it for the creamy, sweet vanilla flavor, but also because it works as a perfect replacement for sugar. Since there is more sweetness in the crust and topping, I don’t feel the need to add any more sugar to this layer. I’ve used this ‘trick’ in other cheesecakes on Scrummy Lane, too – this Wagamama copycat ginger white chocolate cheesecake and this summery white chocolate cheesecake (in case you want to try those too!).

How to make an easy baked Biscoff cheesecake

I hope you’ll be pleasantly surprised how easy this recipe for Biscoff cheesecake is.

Here’s how to make it in a few simple steps:

Start by making the crust with just Biscoff cookie crumbs and melted butter. To crush the cookies, either pulse them in a food processor, or pop them into a large plastic bag and bash them with a rolling pin.

Melt the butter in a large saucepan (or in a bowl in the microwave), and stir in the cookie crumbs. Then empty the crumbs into a 9-inch springform pan and smooth down with the back of a metal spoon. Chill it in the fridge while you make the filling.

Now preheat the oven to 300F/150C (265F/130C fan oven) while you make the filling.

To make the cheesecake filling, feel free to simply whisk everything together! I find that you get a smoother result by whisking together the cream cheese, eggs and vanilla together first, then adding the heavy cream followed by the melted biscoff and white chocolate. However, if you don’t mind a slightly denser texture, you can just whisk everything together at once.

Once you have a perfectly smooth filling, pour it over the cookie crust and smooth it with a spatula so that it’s level. Bake for 40 to 50 minutes, or until the edges are set but the middle is still very slightly wobbly (it will firm up as it sets).

Turn off the oven, slightly open the door, and let the cheesecake cool inside the oven for 1 hour.

Let cool completely. Then cover with plastic wrap and chill in the fridge for 4 hours to overnight. Then remove the sides of the pan.

If you like, brush a little extra warm biscoff spread around the side of the cheesecake. Carefully lift the pan and sprinkle extra cookie crumbs all around the sticky sides.

Now make the easy topping. All you have to do is warm about half a cup more Biscoff spread in the microwave until pourable. Then pour it all over the top of the chilled cheesecake. Spread it quickly almost to the edge before it starts to set. Then sprinkle more crumbs around the edge of the top.

It’s probably easier to ‘see’ what I mean! Just see the photos of the finished cheesecake below!

How to serve

This Biscoff cheesecake is perfect served by itself. My favorite way to serve it, however, is with a little more warmed Biscoff spread drizzled over the top like a sauce.

And for those who think cheesecake should always be served with a jug of pouring cream or ice cream on the side, then go ahead – I won’t judge!

More make ahead desserts

• These classy-but-easy chocolate pots take just 5 minutes to make. Yes, just 5 minutes.
• This amazing Italian chocolate cake (called torta tenerina) is a real crowd pleaser, and just a little bit different.
• Apple desserts tend to make everyone happy, too. This Italian apple cake has so many 5 star reviews.
• Just love cheesecake? Try this white chocolate cheesecake instead. Don’t skip the simple raspberry sauce.