With a buttery Biscoff cookie crust, a creamy Biscoff-infused cheesecake layer, and a smooth Biscoff spread topping, this dessert is a must for any autumn gathering. Whether you call it Biscoff, Speculoos, or cookie butter, the flavor of these spiced cookies adds a depth of warmth and sweetness that pairs perfectly with the richness of the cheesecake.
Why You’ll Love This Recipe
You’ll love this Biscoff cheesecake for its rich, creamy texture and warm, spiced flavor. The combination of crunchy cookie crust, smooth cheesecake filling, and a luscious Biscoff topping creates a dessert that is both comforting and indulgent. This cheesecake is perfect for the cooler months, as the cinnamon and caramel notes of the Biscoff make it a great match for fall and winter flavors. Plus, it’s versatile—you can easily make it vegan with plant-based alternatives, making it accessible for all guests.
Perfect Occasion
This Biscoff cheesecake is ideal for any fall or winter gathering, whether it’s a family dinner, a holiday party, or even Thanksgiving. Its warm, spiced flavor makes it a perfect dessert to serve alongside a cup of coffee or tea, and its elegant presentation is sure to impress. The cheesecake also holds up well in the fridge, making it a great option for make-ahead desserts that can be prepared the day before an event.
Decoration Tips
For a beautifully finished cheesecake, drizzle some melted Biscoff spread over the top of the cheesecake before serving, or use a piping bag to add decorative swirls of Biscoff spread. You can also crumble extra Biscoff cookies over the top for added crunch and texture. For an even more decadent touch, serve with a dollop of whipped cream or a dusting of powdered sugar.
Ingredients:
For the Biscuit Base:
- 20-22 Biscoff cookies (or digestive biscuits/ginger cookies), finely crushed (about 180g)
- 45g (3 tablespoons) salted butter, melted (vegan or regular butter)
For the Cheesecake Layer:
- 450g (16 oz) cream cheese, room temperature (vegan cream cheese or any of your choice)
- 65g (1/3 cup) sugar (cane or castor sugar)
- 55g (1/4 cup) light brown sugar
- 2 teaspoons vanilla extract
- 1/2 teaspoon salt
- 190g (3/4 cup) Biscoff spread
- 160ml (2/3 cup) whipping cream (vegan cream or unsweetened heavy cream of choice)
- 25g (3 tablespoons) cornstarch
For the Topping:
- 170g (1/2 cup) Biscoff spread (smooth or crunchy)
- 30g (2-3 tablespoons) Biscoff cookie crumbs
Instructions:
- Prepare the Base:
- In a bowl, mix the crushed Biscoff cookies and melted butter until the mixture resembles wet sand.
- Press the mixture into the bottom and slightly up the sides of an 8-inch springform pan lined with baking paper. Use the flat bottom of a glass or spoon to create an even layer about ½ inch thick.
- Place the pan in the fridge for 30 minutes to set.
- Prepare the Cheesecake Layer:
- Preheat the oven to 330°F (165°C). Place a tray with boiling water on the bottom rack of the oven to create steam, which will help the cheesecake bake evenly.
- In a large bowl, mix the cream cheese using an electric whisk or paddle attachment until soft.
- Add the sugar, brown sugar, vanilla extract, and salt, mixing until smooth.
- Add the Biscoff spread, whipping cream, and cornstarch. Continue mixing until the mixture is completely smooth, making sure there are no lumps of cream cheese.
- Pour the cheesecake mixture over the prepared cookie base and spread it into an even layer.
- Bake the Cheesecake:
- Place the cheesecake pan on a baking tray and bake for 25-30 minutes, until the edges are set but the center is still slightly jiggly.
- Turn off the oven and let the cheesecake sit inside for 45 minutes to continue setting.
- After removing the cheesecake from the oven, allow it to cool completely at room temperature for 1 hour. Then, refrigerate it for at least 7-8 hours or overnight.
- Prepare the Topping:
- Once the cheesecake has fully set, remove it from the springform pan and place it on a serving plate.
- In a small bowl, mix the Biscoff spread until smooth, then gently spread it over the top of the cheesecake.
- Sprinkle the Biscoff cookie crumbs over the top as a finishing touch.
- Serve and Enjoy:
- Slice and serve the cheesecake chilled, enjoying the perfect balance of creamy, crunchy, and spiced flavors.
Enjoy your decadent Biscoff cheesecake!