Biscoff cheesecake
Biscoff cheesecake, from above
VegGlobal

Biscoff cheesecake

Caramelised biscuit base, creamy filling, a glossy cookie butter top. The cafe dessert of the decade.

40 minTime
5 gProtein each
mildSpice
Cookie butter fever2 chapters · 1 min read

Make it your way

Grandma's wayNo bake cream cheese filling with caramelised biscuits.
The original
524kcalsame
5 gproteinsame
1 gfibresame
40minutessame

Biscoff cheesecake.

Per serving, worked out from the ingredient table.

Ingredients

10 servings
Caramelised biscuits (speculoos cookies)1½ packs, crushed, plus a few to top
Butter6 tbsp, melted
Cream cheese1⅔ cups, soft
Fresh cream (thickened cream, heavy cream)¾ cup plus 2 tbsp, chilled
Sugar⅓ cup, powdered
Caramelised biscuit spread (cookie butter)¾ cup, divided
Vanilla essence (vanilla flavouring, imitation vanilla extract)1 tsp
Lemon juice1 tsp

Method

5 steps
  1. 1Mix the crushed biscuits with melted butter and press into an 8 inch loose bottom tin. Chill 20 minutes.
  2. 2Beat the cream cheese, sugar, vanilla, lemon and 120 g spread until smooth.
  3. 3Whip the cream to firm peaks and fold into the cheese mixture.
  4. 4Spread over the base, smooth and chill 4 hours or overnight.
  5. 5Warm the remaining spread until runny, pour over the top and decorate with biscuits. Chill 30 minutes.
Serve it like this

Serve chilled slices with a whole biscuit tucked on top and a drizzle of warm spread.

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Make it a meal

What goes with Biscoff cheesecake: a bread or rice, a side, something to drink and something sweet.

A little snack Pumpkin seed energy bites20 min
A little snack Date and nut energy balls15 min
To drink Cold coffee10 min
To drink South Indian filter coffee20 min
To drink Espresso martini6 min
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