Description
This luscious Biscoff Cheesecake features a crunchy Lotus Biscoff biscuit crust layered with a smooth, creamy cream cheese and whipped cream filling swirled with rich Biscoff spread. No baking required, it’s a perfect make-ahead dessert with a delightful balance of sweetness and spice from the iconic Biscoff cookies.
Ingredients
Scale
Crust
- 300 g Lotus Biscoff biscuits (for the crust)
- 100 g unsalted butter, melted
Filling
- 500 g cream cheese, softened
- 100 g confectioners’ sugar
- 1 tsp vanilla extract
- 300 ml heavy cream
- 200 g Lotus Biscoff spread, slightly warmed to soften
Topping
- Additional Biscoff biscuits for topping (about 6-8 biscuits)
Instructions
- Prepare the Cake Tin: Grease and line an 8-inch springform cake tin with parchment paper to prevent the cheesecake from sticking and ensure easy removal.
- Make the Crust: Use a food processor to crush 300g of the Biscoff biscuits into fine crumbs. Transfer the crumbs to a bowl and mix with the melted butter until it looks like wet sand.
- Form the Crust: Press the biscuit mixture firmly and evenly into the bottom of the prepared cake tin to create a solid base. Place the tin in the refrigerator to chill while preparing the filling.
- Mix the Cream Cheese Base: In a large bowl, beat the softened cream cheese, confectioners’ sugar, and vanilla extract together until the mixture is smooth and creamy with no lumps.
- Whip the Cream: In a separate chilled bowl, whip the heavy cream until soft peaks form, which will help give the cheesecake its light texture.
- Combine Mixtures: Gently fold the whipped cream into the cream cheese mixture, blending thoroughly without deflating the whipped cream.
- Layer the Filling: Spread half of the cream cheese mixture evenly over the chilled biscuit crust as the first creamy layer.
- Add Biscoff Spread: Warm the Biscoff spread slightly in the microwave until pourable, then drizzle half of it over the cream cheese layer to infuse rich flavor.
- Second Layer: Pour the remaining cream cheese mixture over the Biscoff spread layer and smooth the surface carefully with a spatula.
- Top with Biscoff Spread: Drizzle the remaining Biscoff spread on top of the cheesecake and swirl gently using a skewer or knife to create a marbled effect.
- Chill to Set: Refrigerate the assembled cheesecake for at least 4 to 6 hours, or ideally overnight, to allow it to set firmly.
- Serve: Once set, carefully release and remove the springform tin. Garnish the cheesecake with additional crushed Biscoff biscuits before serving.
Notes
- For best results, ensure the cream cheese is fully softened before mixing to avoid lumps.
- Warming the Biscoff spread makes it easier to drizzle and swirl.
- The cheesecake requires chilling time to set properly; avoid skipping this step.
- Can be made a day ahead and kept refrigerated until serving.
- Use a sharp knife dipped in hot water for clean slices.
