Easy Biscoff Cheesecake Recipe

If you love cheesecake and the irresistible taste of Biscoff cookies, then this easy Biscoff cheesecake recipe is just what you need! It’s a delightful dessert that brings together the smooth, creamy texture of cheesecake with the rich, spiced flavor of Biscoff cookies. Whether you’re hosting a special occasion or just craving something sweet, this dessert is perfect for any time of year.

Introduction to Easy Biscoff Cheesecake

What is Biscoff Cheesecake?

Biscoff cheesecake combines the best of both worlds: the creamy goodness of traditional cheesecake and the deliciously unique taste of Biscoff cookies. Biscoff, also known as speculoos, are spiced shortcrust biscuits that have become a favorite ingredient in many desserts.

These cookies are made from a blend of spices, including cinnamon, nutmeg, and cloves, which gives them a rich, warm flavor. When incorporated into cheesecake, they add an irresistible touch, making every bite a delightful experience.

If you’re wondering how this all came about, the Biscoff cheesecake trend started gaining momentum as people began experimenting with these cookies in different recipes. Now, they’re a go-to option for anyone looking to try something new and exciting in the dessert world.

Why Choose an Easy Biscoff Cheesecake Recipe?

Making a cheesecake from scratch can sometimes feel like a daunting task. But with this easy recipe, you don’t have to worry about complicated techniques or lengthy prep times. You can whip up a delicious dessert in no time, even if you’re not an experienced baker.

What’s more, this easy Biscoff cheesecake recipe doesn’t just save time – it’s also highly versatile. You can make the crust and filling with just a few simple ingredients. If you love customizing your desserts, this one is perfect for you! Add toppings like whipped cream, caramel drizzle, or extra Biscoff cookies to elevate the flavor.

This recipe is designed for those who want a cheesecake that’s both easy and delicious. It’s ideal for beginners, busy bakers, or anyone who wants to enjoy the creamy goodness of cheesecake without the stress.

Ingredients and Equipment

Essential Ingredients

Before you start, gather all the ingredients for this easy Biscoff cheesecake recipe. Don’t worry; you won’t need anything too fancy. Here’s what you’ll need:

For the Crust:

  • Biscoff cookies: These are the star of the show! You’ll need about 200 grams of crushed cookies for a tasty base.
  • Butter: Just a bit of melted butter will help hold the crust together.
  • Sugar: A small amount of sugar adds extra sweetness to the crust.

For the Filling:

  • Cream cheese: This gives the cheesecake its creamy texture. Make sure it’s softened before mixing.
  • Sour cream: Adds a smooth, tangy flavor to the filling.
  • Sugar: Sweeten the filling just enough to balance the flavors.
  • Vanilla extract: A touch of vanilla brings out all the other flavors.
  • Eggs: You’ll need a couple of eggs to bind everything together.

Optional Toppings:

  • Whipped cream: For a rich, fluffy topping.
  • Caramel sauce: Drizzle it on top for a sweet kick.
  • Extra Biscoff cookies: Crush or break them for added texture and flavor.

Recommended Equipment

The right tools will make your job much easier. You don’t need too many, but here’s what will help you create your perfect cheesecake:

  • 9-inch springform pan: This is ideal for cheesecakes. It lets you remove the cake easily once it’s done.
  • Mixing bowls: You’ll need a couple to mix the crust and filling separately.
  • Electric mixer or stand mixer: This will save you time and energy when mixing the cream cheese and other ingredients.
  • Measuring cups and spoons: To get the right amounts of each ingredient.
  • Spatula: For scraping down the sides of your bowls to ensure everything is mixed in.

Optional tools:

  • Food processor: Great for crushing the Biscoff cookies quickly.
  • Piping bag: If you want to get creative with whipped cream or other toppings, this is a nice touch.

With your ingredients and tools ready, you’re all set to start making your Biscoff cheesecake. Next, let’s move on to how to put everything together!

Step-by-Step Instructions

Preparing the Crust

Let’s start with the crust. It’s super easy to make.

Crushing the Cookies

First, crush your Biscoff cookies. You can use a food processor for this. If you don’t have one, just place the cookies in a sealed bag and crush them with a rolling pin. Keep crushing until the cookies turn into fine crumbs.

Mixing the Crust

Next, mix the crushed cookies with melted butter and sugar. Stir it well until the mixture feels like wet sand.

Pressing into the Pan

Take a 9-inch springform pan and press the crust mixture into the bottom. Make sure it’s even and packed firmly.

Baking the Crust

Bake the crust in a preheated oven at 325°F (165°C) for 10 minutes. This helps it set. Once done, let it cool completely before adding the filling.

Preparing the Filling

Now, let’s move on to the creamy filling. Follow these steps carefully.

Mixing Cream Cheese and Sugar

In a large bowl, beat the softened cream cheese with sugar until it’s smooth. You want to make sure there are no lumps, so take your time.

Adding Sour Cream and Vanilla

Once the cream cheese mixture is smooth, add in the sour cream and vanilla extract. Beat everything together until it’s fully combined.

Incorporating Eggs

Next, add the eggs one at a time. Mix gently on low speed. Be careful not to overmix, as it could cause cracks later. Just mix until everything is blended.

Adding Biscoff Flavor

Now, add the crushed Biscoff cookies or Biscoff spread to the filling. Gently fold it in to give the filling that delicious Biscoff flavor.

Assembling the Cheesecake

Time to put everything together!

Pouring the Filling

Once your crust has cooled, carefully pour the filling over it. Use a spatula to smooth the top so it’s even.

Baking the Cheesecake

Bake the cheesecake in the oven at 325°F (165°C) for 1 hour and 5 minutes. The cheesecake should look mostly set, but still a little jiggly in the center.

Cooling Process

Turn off the oven and let the cheesecake sit inside for 30 minutes. This helps prevent cracks. After that, run a knife around the edge of the pan to loosen the cheesecake.

Chilling

Let the cheesecake cool at room temperature. Then, refrigerate it for at least 4 hours, or overnight for the best results. This will help the cheesecake set completely.

Optional Toppings and Serving Suggestions

Adding Toppings

Now that your Biscoff cheesecake is ready, let’s make it even better with some toppings. Here are a few simple ideas.

Whipped Cream

Whipped cream is always a good choice. It adds a light, fluffy texture to your cheesecake. Just whip some cream and spread it over the top of the cheesecake before serving. It looks great and tastes amazing.

Caramel Sauce

If you love sweet and rich flavors, try drizzling some caramel sauce over the cheesecake. The sweetness of the caramel pairs perfectly with the spiced Biscoff cookies.

Extra Biscoff Cookies

Want more of that Biscoff flavor? Crush a few more Biscoff cookies and sprinkle them on top of your cheesecake. You can also use whole cookies as a garnish for a nice touch.

Serving Tips

When it’s time to serve your Biscoff cheesecake, you can make it even more special by adding a few extra touches.

  • Fresh Berries: Add some fresh berries on the side, like raspberries or strawberries. They bring a burst of color and a hint of tartness to balance the sweetness of the cheesecake.
  • A Hot Beverage: Pair your cheesecake with a warm drink, like a cup of coffee or tea. It’s the perfect way to enjoy this sweet dessert.

Tips and Troubleshooting

Common Issues and Solutions

Even though this recipe is easy, things don’t always go as planned. Here are some common problems and how to fix them.

Cracks in the Cheesecake

Cracks are a common issue with cheesecakes. They can happen if you mix the batter too much or if the temperature changes suddenly. To avoid cracks:

  • Mix the filling gently, especially when adding the eggs.
  • Let the cheesecake cool slowly in the oven before removing it.
  • Don’t open the oven door while baking.

Soggy Crust

If your crust is soggy, it’s usually because it wasn’t baked long enough. To fix this:

  • Make sure to bake the crust for the full 10 minutes.
  • Let it cool completely before adding the filling. This helps it stay firm.

Storage and Shelf Life

Once your cheesecake is ready, you’ll want to store it properly to keep it fresh.

How to Store

Cover your cheesecake with plastic wrap or foil. Store it in the fridge for up to 5 days. The cheesecake will stay fresh and creamy.

Can You Freeze It?

Yes, you can freeze your Biscoff cheesecake! Just make sure to wrap it tightly in plastic wrap and foil. It will keep in the freezer for up to 2 months. When ready to eat, let it thaw in the fridge overnight.

By adding these toppings, your Biscoff cheesecake will not only taste great but also look amazing. Plus, these little touches are a fun way to customize the dessert to your liking!

Frequently Asked Questions (FAQs)

Can I use a different type of cookie for the crust?

Yes! If you don’t have Biscoff cookies, you can use other cookies like graham crackers, digestive biscuits, or speculoos cookies. However, the flavor will be a bit different. The Biscoff cookies give the cheesecake its unique spiced taste.

Do I need to bake the cheesecake?

Yes, this recipe requires baking. However, it’s not a long bake. You only need to bake it for about 1 hour and 5 minutes. After that, let it cool and refrigerate it for a few hours to set.

Can I make this cheesecake without eggs?

It’s best to use eggs for the traditional texture. However, if you’re allergic or prefer to avoid them, you can try egg substitutes like silken tofu or yogurt. Keep in mind, the texture might be a little different.

How do I know when the cheesecake is done?

The cheesecake is done when the edges are set, but the center is still a little jiggly. Once you turn off the oven, leave the cheesecake inside for 30 minutes to cool gradually. This helps prevent cracks.

Can I add more Biscoff flavor to the filling?

Absolutely! You can add more crushed Biscoff cookies or Biscoff spread to the filling for an even stronger flavor. Just be careful not to overdo it, as too much may change the texture.

Conclusion

Making an easy Biscoff cheesecake is simple and fun. With just a few ingredients and some easy steps, you can enjoy a delicious dessert that everyone will love. The spiced flavor of Biscoff cookies combined with the creamy cheesecake filling is truly irresistible.

Whether you’re making this for a special occasion or just because you’re craving something sweet, this recipe is perfect. Plus, it’s so easy to customize with different toppings and add-ins. You can’t go wrong!

So, gather your ingredients, get your tools ready, and start baking. Your Biscoff cheesecake will be the star of the table, and your friends and family will be asking for the recipe!

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Easy Biscoff Cheesecake Recipe

Easy Biscoff Cheesecake Recipe


  • Author: Olivia Hartwellen
  • Total Time: 1 hour 35 minutes
  • Yield: 8 1x

Description

A creamy, dreamy cheesecake that blends the smooth texture of cream cheese with the warm, spiced flavor of Biscoff cookies. Perfect for any occasion!

 


Ingredients

Scale

For the Crust:

  • 200g Biscoff cookies (crushed)
  • 80g butter (melted)
  • 1 tbsp sugar

For the Filling:

  • 500g cream cheese (softened)
  • 150g sour cream
  • 120g sugar
  • 1 tsp vanilla extract
  • 2 large eggs
  • 3 tbsp Biscoff spread or crushed Biscoff cookies (optional)

Optional Toppings:

  • Whipped cream
  • Caramel sauce
  • Crushed or whole Biscoff cookies

Instructions

  • Prepare the Crust:
    Preheat your oven to 325°F (165°C). Crush the Biscoff cookies into fine crumbs using a food processor or by placing them in a sealed bag and rolling with a pin. Combine crumbs with melted butter and sugar. Press the mixture evenly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then let it cool.
  • Make the Filling:
    In a large bowl, beat the cream cheese and sugar until smooth and creamy. Add sour cream and vanilla extract, mixing until fully combined. Beat in eggs, one at a time, on low speed until just blended. If using, fold in the Biscoff spread or crushed cookies.
  • Assemble and Bake:
    Pour the filling over the cooled crust and smooth the top with a spatula. Bake for 65 minutes, or until the edges are set and the center is slightly jiggly. Turn off the oven and let the cheesecake cool inside for 30 minutes to prevent cracks. Run a knife around the edges to loosen it.
  • Chill:
    Allow the cheesecake to cool to room temperature, then refrigerate for at least 4 hours or overnight to fully set.
  • Add Toppings:
    Before serving, decorate with whipped cream, caramel sauce, or crushed Biscoff cookies for an extra touch of flavor and texture.

 

Notes

  • Avoid Overmixing the Filling:
    When adding the eggs, mix gently on low speed to avoid incorporating too much air. Overmixing can cause cracks in your cheesecake during baking.
  • Prevent a Soggy Crust:
    Ensure your crust is baked for the full 10 minutes and cooled completely before pouring the filling. This helps it stay firm and prevents sogginess.
  • Chill for the Best Results:
    Refrigerate the cheesecake for at least 4 hours or, ideally, overnight. This allows the flavors to meld and ensures a firm, creamy texture for easy slicing.
  • Prep Time: 20 min
  • Cook Time: 1 hour 15 minutes

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