Biscoff Cheesecake Recipe
A creamy and rich Biscoff cheesecake recipe featuring a crunchy cookie crust, velvety cream cheese filling, and luscious Biscoff spread topping. Easy to make, no-bake or baked options available.
Print Pin Servings: 12 servings
Calories: 420kcal
Cost: $10
Equipment
- 1 9-inch springform pan For forming the cheesecake shape
- 1 Mixing bowls For crust and filling
- 1 Electric mixer Hand or stand mixer for creaming
- 1 Food processor Or ziplock bag + rolling pin
- 1 Spatula For folding and smoothing
- 1 Roasting pan For water bath if using baked version
Ingredients
Crust
- 250 g Lotus Biscoff cookies Crushed into fine crumbs
- 85 g Unsalted butter Melted
- 1 pinch Salt Optional, enhances flavor
Filling
- 680 g Cream cheese Room temperature
- 150 g Granulated sugar
- 3 Eggs Only for baked version
- 240 ml Heavy cream Only for no-bake version
- 250 g Lotus Biscoff spread Melted, pourable
- 1 tablespoon Vanilla extract
- 2 tablespoon All-purpose flour Only for baked version
Topping
- 125 g Biscoff spread Melted for drizzling
- 8–10 Biscoff cookies Crushed or whole, for garnish
- Whipped cream Optional, for decoration
Instructions
- Prepare crust
- Make cheesecake filling
- Bake or chill cheesecake
- Add Biscoff topping and decorate
Notes
- Nutrition information is automatically calculated, so should only be used as an approximation.
Nutrition
Serving: 125g | Calories: 420kcal | Carbohydrates: 34g | Protein: 5g | Fat: 30g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.2g | Cholesterol: 85mg | Sodium: 240mg | Potassium: 120mg | Fiber: 0.5g | Sugar: 22g | Vitamin A: 950IU | Calcium: 90mg | Iron: 1.2mg