Ultimate Biscoff Cheesecake Recipe: People can be divided into two categories, in my opinion: those who adore Biscoff and those who haven’t eaten any. Whichever you are, you should definitely try this cheesecake! Lotus Biscoff biscuit crust, no-bake Biscoff cheesecake filling, and a few dollops of Biscoff whipped cream for good measure combine to create the ultimate cookie butter cheesecake experience.
Ultimate Biscoff Cheesecake Recipe
INGREDIENTS
Biscoff Cheesecake Base
- 1¾ cup crushed Lotus Biscoff biscuits
- ¼ cup caster or superfine granulated sugar
- ⅓ cup unsalted butter, melted
Biscoff Cheesecake Filling
- 11.5 oz cream cheese, spreadable at room temperature
- ¼ cup sour cream
- ¼ cup light brown muscovado sugar, packed
- 1 teaspoon vanilla extract
- 1 cup heavy or double cream
- ⅓ cup powdered icing sugar
- ½ cup Biscoff spread
Optional: Biscoff Whipped Cream
- ½ cup heavy or double cream
- ½ tablespoon powdered icing sugar
- ½ teaspoon vanilla extract
- ½ tablespoon Biscoff spread
INSTRUCTIONS
Biscoff Cheesecake Base
First, grease a 9″ round springform cake tin and line it with parchment paper.
To make a crumbly mixture, combine the butter, sugar, and crushed biscuits in a medium-sized bowl.
Once the baking pan is lined, pour the biscuit mixture into it and use your fingers to press it down to produce a crust that is approximately.5 cm thick at the bottom and rises about 1.5″ up the sides of the tin.
While you make the filling, put this crust in the freezer.
Cheesecake Filling Biscoff
To start, put the heavy cream in a large mixing bowl and beat in the powdered sugar and vanilla until stiff peaks form. After that, put aside.
Mix the cream cheese, soured cream, and brown sugar thoroughly in a large, separate mixing dish.
Blend in the biscoff spread after adding it to the cream cheese mixture.
To loosen this up, whisk in a dollop of the stiff peaked cream with the cream cheese biscoff combination. Next, carefully fold the remaining cream into the cream cheese, being careful not to squeeze out too much air.
After smoothing out and pouring this over the biscuit base in the prepared baking tray, put it in the fridge to set for about four hours. (or overnight).
Once set, carefully remove from the springform pan and lining, placing on a cake tray.
The Whipped Cream Biscoff
In a mixing basin, combine the heavy cream, powdered sugar, vanilla, and biscoff just before serving, and whisk until stiff peaks form.
Spoon the cream into a piping bag fitted with a star tip. Once you’ve created the ideal design, pipe dollops onto the cheesecake and serve.
NOTES
NUTRITION
- Calories: 385kcal
- Carbohydrates: 30.6g
- Protein: 2.9g
- Fat: 28.1g
- Saturated Fat: 15.4g
- Cholesterol: 66mg
- Sodium: 148mg
- Potassium: 57mg
- Fiber: 0.3g
- Sugar: 21.6g
- Calcium: 41mg