A decadent and creamy Biscoff Cheesecake featuring a crunchy Biscoff cookie crust, luscious Biscoff-flavored cream cheese filling, optional chocolate twist, and a smooth Biscoff topping with decorative garnishes. Perfect for dessert lovers craving a rich, spiced cookie flavor.
Total Time:6 hours 30 minutes
Yield:12 servings
Ingredients
For the Crust:
2 cups crushed Biscoff cookies (250 g)
7 tbsp unsalted butter, melted (100 g)
For the Filling:
16 oz cream cheese, softened (500 g)
½ cup granulated sugar (100 g)
¾ cup Biscoff spread (200 g)
1 tsp vanilla extract (5 ml)
¾ cup heavy cream, cold (200 ml)
⅔ cup dark chocolate chips, melted (optional) (100 g)
For the Topping:
⅓ cup heavy cream (100 ml)
3 tbsp Biscoff spread (50 g)
Crushed Biscoff cookies and chocolate shavings, for garnish
Instructions
Prepare the crust: Crush the Biscoff cookies into fine crumbs. Mix the crumbs thoroughly with the melted unsalted butter. Press this mixture evenly into the bottom of a 9-inch (23 cm) springform pan to form the crust. Place it in the refrigerator to chill while preparing the filling.
Make the filling: In a mixing bowl, beat the softened cream cheese together with granulated sugar until the mixture is smooth and creamy. Add the Biscoff spread and vanilla extract and mix until fully incorporated. In a separate bowl, whip the cold heavy cream until soft peaks form, then gently fold this whipped cream into the cream cheese mixture until uniform. For a chocolate variation, fold in the melted dark chocolate chips gently.
Assemble the layers: Spread half of the filling evenly over the chilled crust. Sprinkle crushed Biscoff cookies on top for texture, if desired. Then, spread the remaining filling over the cookies to create two layers. Smooth the surface, cover the cheesecake, and refrigerate for at least 6 hours or overnight to set properly.
Prepare the topping: Warm the heavy cream and Biscoff spread together in a small saucepan over low heat or briefly in the microwave until smooth and combined. Allow the mixture to cool slightly before pouring it gently over the chilled cheesecake surface.
Garnish and serve: Decorate the cheesecake with additional crushed Biscoff cookies and chocolate shavings on top. Slice carefully and serve chilled for the best texture and flavor experience.
Notes
For a firmer crust, press the cookie and butter mixture firmly and chill for at least 30 minutes before adding the filling.
You can substitute dark chocolate chips with white chocolate or omit them for a classic Biscoff flavor.
Ensure the cream cheese is softened to room temperature to avoid lumps in the filling.
Use a springform pan for easy removal of the cheesecake without damaging the shape.
Chilling overnight enhances the cheesecake’s texture and flavor infusion.
Store leftover cheesecake in the refrigerator and consume within 3-4 days for optimal freshness.
