There’s something utterly enchanting about a dessert that combines the warmth of spiced cookies with the creaminess of cheesecake, transporting you back to memories of cozy kitchen gatherings. This Biscoff Cheesecake is not just a dessert; it’s an experience that invites you to share stories, laughter, and joy with those you love. So, gather your ingredients and prepare to create something magical—a decadent treat that will leave everyone asking for seconds!
Why make this recipe
This Biscoff Cheesecake is the perfect blend of flavors and textures, making it a delightful centerpiece for any occasion. With its buttery biscuit crust, rich cream cheese filling, and luscious Biscoff spread topping, it captures the essence of comfort and indulgence in every bite. Whether you’re celebrating a special event or simply craving a sweet escape, this cheesecake will undoubtedly bring a smile to your face.
How to make Biscoff Cheesecake
Ingredients:
- 500 g Spiced Speculaas biscuits
- 100 g butter
- 500 g cream cheese
- 300 g thickened cream
- 200 g white chocolate
- 1 tsp vanilla paste
- 400 g Biscoff spread
Directions:
- Start by adding ¾ of your Spiced Speculaas biscuits and the melted butter to your food processor. Blitz them together until the mixture resembles fine sand. Reserve the remaining biscuits for a lovely crunchy topping later!
- Line the sides and base of your springform tin with baking paper, then press the crumb mixture firmly into the base and up the sides. It doesn’t have to be perfect—those rustic vibes make it homey! Place it in the freezer while you whip up the filling.
- Next, melt your white chocolate in the microwave at 20-second intervals until it’s smooth and glossy—about 1½ minutes should do it.
- In your cleaned food processor, combine the cream cheese, thickened cream, vanilla paste, and the melted white chocolate. Blitz until you achieve a silky smooth consistency—it should look absolutely divine! Pour this luscious mixture into your biscuit base.
- Warm the Biscoff spread in the microwave for about 30 seconds until it’s soft, then pour it generously over the cheesecake filling. To finish, crush up your leftover biscuits and sprinkle them on top for that delightful crunch.
- Cover the cheesecake and pop it in the fridge to set; overnight is ideal if you can show the patience!
How to serve Biscoff Cheesecake
When you’re ready to enjoy your Biscoff Cheesecake, remove it from the fridge and carefully unclasp the springform tin. Slice into generous pieces, letting the rich creaminess and the aromatic spices dance on your palate. You can serve it as is, or with a dollop of whipped cream for an extra touch of decadence.
How to store Biscoff Cheesecake
This cheesecake stores beautifully! Simply cover it tightly with plastic wrap or keep it in an airtight container in the fridge for up to five days. Trust me, it’ll be just as delicious on day four as it was fresh out of the fridge.
Tips to make Biscoff Cheesecake
- Make sure your cream cheese is at room temperature for a smoother filling.
- If you’re a chocolate lover, consider incorporating dark chocolate into the cheesecake mixture for a rich contrast against the sweetness of the Biscoff.
- For a more intensely spiced flavor, use a combination of different spiced cookies in your crust.
Variations
Love a tangy twist? Substitute a portion of the cream cheese with sour cream or Greek yogurt for a slight tanginess that complements the sweetness of the Biscoff spread. Alternatively, try layering in some caramel sauce for an even more indulgent treat!
FAQs
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Can I freeze Biscoff Cheesecake?
Yes, you can freeze the cheesecake! Wrap it tightly in plastic wrap and aluminum foil. It will keep well for up to three months. Just thaw it overnight in the fridge before serving. -
What can I use instead of Spiced Speculaas biscuits?
If you can’t find Spiced Speculaas, ginger snaps or Digestive biscuits can work as a substitute, though the flavor will differ slightly. -
Is it difficult to make a cheesecake?
Not at all! This Biscoff Cheesecake is quite simple and requires no baking, making it perfect for beginner bakers. Just follow the steps, and you’ll be rewarded with a rich, creamy dessert.
Indulging in this Biscoff Cheesecake is more than just a treat—it’s a warm embrace of flavors that celebrate togetherness and joy. So go ahead, make it, share it, and let each luscious bite inspire sweet memories in your kitchen. Happy baking!
Biscoff Cheesecake
Ingredients
Method
- Add ¾ of the Spiced Speculaas biscuits and the melted butter to a food processor and blitz until it resembles fine sand.
- Reserve the remaining biscuits for topping.
- Line the sides and base of a springform tin with baking paper, then press the crumb mixture firmly into the base and sides.
- Place the tin in the freezer while preparing the filling.
- Melt the white chocolate in the microwave at 20-second intervals until smooth—about 1½ minutes.
- Combine cream cheese, thickened cream, vanilla paste, and the melted white chocolate in a cleaned food processor. Blitz until silky smooth.
- Pour the mixture into the biscuit base.
- Warm the Biscoff spread in the microwave for about 30 seconds until soft, then pour it over the cheesecake filling.
- Crush the reserved biscuits and sprinkle them on top.
- Cover the cheesecake and refrigerate to set for a minimum of 4 hours; overnight is ideal.