Biscoff cheesecake with a piece being lift out by a cake server

Biscoff Cheesecake

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.

Biscoff spread, Biscoff biscuits, mascarpone, butter and sugar portioned on a marble surface

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

  1. Place biscuits into a freezer bag.
  2. Fold over the edges of the freezer bag.
  3. Crush with a rolling pin until you have a fine crumb.
Biscoff Biscuits a rolling pin and a zeal proof bag
Half a packet of biscuits in a freezer bag
Biscoff biscuits finely crushed in a freezer bag with a rolling pin

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.

Melting butter being poured into a large bowl of Biscoff biscuits
Patting down a biscoff crumb into the bottom of a cake tin

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.

Even biscoff biscuit base in a cake tin
Biscoff spread and mascarpone in a large bowl

5. Fold the ingredients together gently with a spatula until just incorporated.

6. Add the cheesecake filling into the chilled cake tin.

Biscoff spread and mascarpone mixed together in a large bowl
Pouring the biscoff filling into a cake tin with a biscuit crumb

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.

A smooth flat cheesecake in cake tin
Heavily wrapped tight cling film over a cake tin

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.

Biscoff spread in a glass bowl
Melted biscoff spread in a glass bowl

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.

Pouring melted biscoff spread onto a cheesecake
Tilting the cake tin in a circular motion

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.

A set biscoff cheesecake in a cake tin
Blueberries, biscoff biscuits, edible flowers and mint on top of the cheesecake in a cake tin with a spatula cutting around the edges

Recipe 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.

Biscoff cheesecake with a piece being lift out by a cake server

More Biscoff Recipes You May Like

Biscoff Lotus cheesecake garnished with blueberries, biscuits, edible flowers and mint

Lotus Biscoff Cheesecake

Jack Slobodian
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.
5 from 1 vote
Prep Time 20 mins
Cooling Time 2 hrs
Total Time 20 mins
Course Dessert
Cuisine Belgian, British
Servings 12 Slices
Calories 619 kcal

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.

Notes

If you’re in a hurry and the cheesecake filling is still cool after adding it to the biscuit base. You can skip waiting for an hour and place the cheesecake in the freezer whilst you prepare the topping.

Nutrition

Calories: 619kcalCarbohydrates: 33gProtein: 2gFat: 53gSaturated Fat: 28gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 13mgSodium: 418mgPotassium: 2mgFiber: 1gSugar: 19gVitamin A: 335IUCalcium: 40mgIron: 1mg
Keyword Biscoff Cheesecake, Lotus Cheesecake
Tried this recipe?Let us know how it was!

2 Comments

  • Corrie Duffy

    5 stars
    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!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating