Ultimate Biscoff Cheesecake

The combination of cheesecake and Biscoff is a match made in heaven, that’s why we are convinced that this cheesecake recipe will delight your customers! 


For 12 servings

Biscoff crust:

  • 250 g Biscoff biscuits
  • 85 g butter

The filling:

  • 300 g cream cheese softened
  • 50 g icing sugar
  • 300 g cups heavy cream

Assembly and topping:

  • 270 g Biscoff spread
  • 12 Biscoff biscuits

Prepare in 10 steps

  • 1

    Grind the Biscoff biscuits fine in a food processor (or use the ready-to-use Biscoff biscuit crumbs). Add in the melted butter and sugar and pulse until combined.

  • 2

    Transfer into a lined springform pan and push it to the bottom, creating a thick crust and refrigerate.

  • 3

    In a large mixing bowl, add the softened cream cheese with the icing sugar and beat until smooth and fluffy.

  • 4

    In another bowl whip the cream 40% fat until peaks form. (Don't overmix or it will be difficult to make the swirls in the end).

  • 5

    Add the whipped cream to the cream cheese mixture and gently fold it in with a spatula. You need a sturdy mixture but not too stiff in order to easily make the swirls.

  • 6

    Transfer some dollops of the filling onto the crust, using a big spoon.

  • 7

    Now take a small spoon to add dollops of spread in between the batter. Continue to do this until all of the batter is transferred to the form and the top is +/- flat.

  • 8

    Make a marbled pattern in the cheesecake by putting in a skewer and making swirls in the batter with it.

  • 9

    Refrigerate overnight or at least for 8-10 hours.

  • 10

    Once your cheesecake is cooled and firm, cut it into small squares and top them off with a Biscoff biscuit.

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