This 4-ingredient Biscoff cheesecake recipe is perfect for people who want a simple yet delicious recipe. It takes just 20 minutes to prepare and can be made ahead of time.
Feel free to get creative with decorations or stick to simple crushed Biscoff biscuits and blueberries.
Ingredient Information
Biscoff Biscuits – are also known as Lotus biscuits or Biscoff cookies. They are made in Belgium and have a crunchy bite with a caramelized flavour.
Biscoff Spread – is a spread made from Biscoff biscuits. You can find smooth or crunchy; the best one to get for this recipe is smooth!
Mascarpone – Use full-fat mascarpone; this gives the Biscoff cheesecake a delicious creamy texture.
Butter – Use unsalted butter; Biscoff biscuits have enough salt in to add flavour.
Sugar (optional) – For people with a major sweet tooth, you can add a small amount of sugar. Use small granulated sugar like caster sugar.
Professional Tips & Tricks
Chill Equipment – If possible, chill the equipment you plan on using for the cheesecake filling. That includes the large mixing bowl and the spatula. It will help you from unintentionally splitting the mascarpone.
Spray the Cake Tin – If you have any cooking oil spray laying around, lightly spray the insides of the cake tin. It will help stop the cheesecake from sticking to the cake tin.
Don’t Over Mix – When making the cheesecake filling, carefully fold the Biscoff spread into the mascarpone. If you mix the mascarpone too much, it has a higher chance of splitting.
How to Crush Biscoff Biscuits for Cheesecake
There are two easy ways to crush biscuits; you can either use a food processor or a freezer bag and a rolling pin.
Freezer Bag and Rolling Pin Method
- Place biscuits into a freezer bag.
- Fold over the edges of the freezer bag.
- Crush with a rolling pin until you have a fine crumb.
Step by Step Recipe
1. In a large mixing bowl, mix crushed Biscoff biscuits and melted butter.
2. Add the biscuit mixture to a cake tin and flatten it with a spatula or the bottom of a measuring cup.
3. Place it in the freezer for 10 minutes or in the refrigerator for 20 minutes whilst making the cheesecake filling.
4. Add mascarpone, Biscoff spread and sugar to a large chilled bowl.
5. Fold the ingredients together gently with a spatula until just incorporated.
6. Add the cheesecake filling into the chilled cake tin.
7. Use a spatula to smooth the surface of the cheesecake.
8. Wrap tightly with cling film and place in the refrigerator to chill for at least 1 hour.
Note: If you’re in a hurry and the cheesecake filling hasn’t warmed. You can skip waiting for an hour and place the cheesecake in the freezer while preparing the topping.
9. Add Biscoff spread into a microwaveable bowl.
10. Place it in the microwave for 20 seconds and mix, then add for another 10-20 seconds, until fully melted.
11. Pour the melted Biscoff spread over the chilled cheesecake.
12. Rotate the cake tin in a circular motion until the topping is smooth and covering all the surface.
13. Cover the cheesecake and place it in the refrigerator for 1 to 2 hours or until the topping has set.
14. Optionally, decorate the top of the cheesecake. Then use a thin stainless steel spatula/palette knife and gently cut around the edges of the cheesecake. Gently take off the cake tin and serve.
FAQ’s
How long does Biscoff Cheesecake Last?
This Biscoff cheesecake recipe can last for up to 5 days in the refrigerator. Make sure to keep it covered or tightly wrapped in cling film.
What to serve with Biscoff Cheesecake
This cheesecake has a delicious caramel flavour; it pairs perfectly with slightly lighter flavours like fruits and compotes.
More Desserts You May Like…
- Biscoff Milkshake
- Biscoff Brownies
- No Bake Oreo Cheesecake
- Sticky Toffee Pudding
- Spiced Toffee Sauce
Lotus Biscoff Cheesecake
Equipment
- 21 inch Cake Tin
- Large mixing bowl
- Silicone Spatula
- Palette Knife
Ingredients
Biscoff Biscuit Base
- 150 g Biscoff Biscuits finely crushed
- 75 g Butter melted
Biscoff Filling
- 250 g Biscoff Spread smooth
- 1 kg Mascarpone
- 50 g Caster Sugar optional
Biscoff Topping
- 150 g Biscoff Spread
Instructions
Biscoff Biscuit Base
- In a large mixing bowl mix together crushed Biscoff biscuits and melted butter. Add the biscuit mixture to a cake tin and flatten it with a spatula or the bottom of a measuring cup.
- Place it in the freezer for 10 minutes or in the refrigerator for 20 minutes whilst you make the cheesecake filling.
Biscoff Cheesecake Filling
- Add mascarpone, Biscoff spread and sugar to a large chilled bowl. Gently fold together the ingredients with a cool spatula until just incorporated.
- Add the cheesecake filling into the chilled cake tin. Use a spatula to smooth the surface of the cheesecake. Wrap tightly with cling film and place in the refrigerator to chill for at least 1 hour.
Biscoff Topping
- Add Biscoff spread into a microwaveable bowl. Place it in the microwave for 20 seconds and mix, then add for another 10-20 seconds, until fully melted.
- Pour the melted Biscoff spread over the chilled cheesecake. Rotate the cake tin in a circular motion until the topping is smooth and covering all the surface.
- Cover the cheesecake and place it in the refrigerator for 1 to 2 hours or until the topping has set.
Serve
- Optionally, decorate the top of the cheesecake. Then use a thin stainless steel spatula/palette knife and gently cut around the edges of the cheesecake. Gently take off the cake tin and serve.
Marjorie Holden
Tuesday 14th of June 2022
Can the cheesecake be frozen?
Jack Slobodian
Wednesday 7th of December 2022
Hi Marjorie,
I haven't tried freezing this cake yet but you should be able to because the mascarpone has been mixed. If you try, wrap it tight and defrost it in the refrigerator and not the kitchen counter. It may take longer but will decrease the likelihood of water separating from the mascarpone.
Jack
Corrie Duffy
Thursday 2nd of September 2021
I made this last night and it was hands down one of the best desserts I have ever made! I have to admit that I am a bit obsessed with Biscoff though, so I wasn’t really surprised. I thought how would it turn out without sugar, as you have listed it optional. So, I reduced the sugar quantity to half and it was still so great. Thanks for the recipe!
Jack Slobodian
Thursday 2nd of September 2021
Hey Corrie!
That was a good shout on halving the sugar quantity. Since you're a Biscoff lover like me, have a look at these two recipes: Biscoff Brownies & Biscoff Milkshake, they were both stunning!
Thanks for the kind words, Jack