Best Biscoff Cheesecake Recipe

I’m a huge fan of cheesecake, and it has always been my favourite dessert since my childhood in Poland. Growing up, I loved the rich, creamy texture of Polish baked cheesecakes, but there was one thing I didn’t enjoy - raisins! They were often added to the traditional Polish version, and I would spend ages picking them out 🙂

That is why I want to share my Best Biscoff Cheesecake Recipe with you. It is a baked cheesecake rather than the no-bake sort you will find almost everywhere else, so it has that dense, silky texture I remember, with the caramelised, faintly spiced flavour of Biscoff running through it. And not a raisin in sight.

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Main Ingredients and Substitution Suggestions

This Best Biscoff Cheesecake Recipe is made with simple, delicious ingredients that bring out the creamy, caramelised flavour of Biscoff. Here’s a breakdown of the key ingredients and some substitution suggestions:

• Biscoff Biscuits: These caramel-flavoured biscuits make the perfect base and topping for this cheesecake. If you can’t find Biscoff biscuits, you can substitute them with digestive biscuits or graham crackers, though the flavour won’t be as unique.
• Biscoff Spread: The creamy Biscoff spread gives this cheesecake its signature flavour. If Biscoff spread isn’t available, you could substitute it with a similar cookie butter or even peanut butter for a different, nutty twist.
• Cream Cheese: I recommend using Philadelphia cream cheese for a smooth and rich texture. However, any full-fat cream cheese will work well in this recipe. Be sure to avoid using low-fat varieties, as they can affect the texture.
• Yoghurt: Thick, sour yoghurt adds a slight tang and creaminess to the filling. You can substitute Greek yoghurt for a thicker texture or sour cream if you prefer a slightly more decadent taste.
• Eggs: Eggs help bind the cheesecake together and give it structure. For a lighter version, you can try using 1 whole egg and 2 egg whites, but note that the texture may change slightly.
• Vanilla Bean Paste: Vanilla bean paste adds depth of flavour. If you don’t have it on hand, you can use vanilla extract or even a vanilla pod, scraping out the seeds for a richer vanilla taste.

Equipment Required for Best Biscoff Cheesecake

Kit chosen for a clean release and a gentle, crack-free bake.

How to Make Biscoff Cheesecake, Step by Step

The card below has the quantities. This is the same fifteen steps with the reasoning attached, and most of it comes back to one idea: this is a custard, so gentle heat and a light hand are what keep the top whole.

1. Line the base and sides of a 22cm springform tin with baking paper, and grease the paper so it stays put while you press the base in. Springform matters more here than it does for most cakes: a set cheesecake cannot be turned out, so the sides have to come away from it rather than the other way round.
2. Crush 250 g of Biscoff biscuits to fine crumbs in a food processor, or in a bag with a rolling pin. Set 100 g aside for the topping now, while you are looking at it, rather than discovering later that all of it went into the base. Fine and even is what you want: big shards leave gaps and the base crumbles under the knife.
3. Melt 100 g of butter in a small pan over a low heat. Take it off while a lump or two is still holding together and let the residual heat finish them. Butter that has been pushed hot enough to sizzle has started losing water, and you want all of it in the base.
4. Mix the melted butter into the remaining 150 g of crumbs until every crumb is damp, then press it into the tin in an even layer, working it up to the edge. Press firmly with the back of a spoon or the base of a glass, and pay attention to where the base meets the side, which is where a crust is always thinnest and where the first slice breaks. Chill for 20 minutes to set it.
5. Heat the oven to 150°C fan. Low and slow is not caution here, it is the whole method. A cheesecake is a custard in disguise, set by the eggs in it, and a custard heated hard overshoots from set to curdled before you can catch it. A gentle oven widens the gap between the two.
6. Whisk the cream cheese, yoghurt, Biscoff spread and caster sugar together until smooth, and then stop. This is the step people get wrong, and it is the opposite of what a no-bake cheesecake wants. Air whisked into a baked filling expands in the oven, lifts the cake, and drops it again as it cools, which is what tears the top open. You are combining, not aerating. If the spread is stiff from the cupboard, loosen it in the microwave for a few seconds first so you are not forced to beat it in.
7. Add the eggs and the vanilla and stir gently until they are just combined, no more. The eggs are what will set the whole thing, so they need to be evenly through it, but every extra turn of the whisk from here is more air going in.
8. Pour the filling over the chilled base and smooth the top with a spatula. Give the tin a tap on the worktop to bring up any big bubbles. A level surface bakes evenly, and a cheesecake that slopes will be set at one edge and loose at the other.
9. Bake on the lowest shelf for about 50 minutes, until the outside is set and the middle still wobbles like a loose jelly when you nudge the tin. That wobble is the whole doneness test, and it looks underdone if you have not baked one before. Setting does not stop when the oven does: the egg proteins carry on bonding in the residual heat, so a cheesecake that looks perfectly firm in the oven is an overbaked one on the plate. Overcooked egg squeezes the water back out of itself, which is where cracks and weeping both come from.
10. Cool it on a wire rack for an hour, then move it to the fridge for at least another hour. The rack matters: sitting flat on a worktop the trapped heat keeps cooking the base and sweats the crust. If you have time, chill it overnight instead. Those chilling times are minimums, not targets, and an overnight cheesecake slices far more cleanly than a two-hour one.
11. Once the cheesecake is properly cold, melt 170 g of Biscoff spread in the microwave for about 30 seconds. Stir it before you decide it has not worked: the spread holds its shape while it softens and looks untouched until you put a spoon through it. What you want is barely pourable, like thick honey. Push it much hotter and it goes thin, which sounds helpful and is not, because it will run off the sides rather than sit on top. A jar stood in hot water for a few minutes does the same job with less chance of overshooting.
12. Pour the melted spread over the top and let it find its own level, easing it to the edges so it runs a little way down the sides. The cheesecake needs to be cold for this. Over a warm one the spread soaks in and slides off the sides instead of setting into a layer.
13. Scatter the 100 g of crushed biscuits you set aside over the top while the spread is still soft, so they stick rather than sitting loose on a set surface.
14. Back into the fridge for 15 minutes to firm the topping up. There is nothing setting here in the way the filling set, it is only fat going cold and stiff again, which is why a quarter of an hour is enough. Leave it uncovered for those fifteen minutes: cling film laid on a topping that is still tacky lifts half of it off when you peel it back. Cover it after that, or just leave it in the fridge until you want it.
15. Slice with a long knife dipped in hot water and wiped between cuts, and finish each slice with half a Biscoff biscuit. It keeps in the fridge for up to three days, and it is honestly better on day two than day one.

Recipe Card

Best Biscoff Cheesecake Recipe

A baked Biscoff cheesecake on a spiced biscuit base, with Biscoff spread through the filling and poured over the top once it has cooled.

★★★★★ 5 from 3 votes · Rate this recipe

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Prep

40 min

Cook

50 min

Cooling and chilling

2 hrs 15 min

Total

3 hrs 45 min

Serves

12

Per serving

522 kcal

Scale the recipe

Quantities update as you change it

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12 slices

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Equipment I Use

22cm (8.5-inch) springform tinBaking paperFood processor or rolling pinSmall SaucepanLarge Mixing BowlElectric whisk or hand whiskSpatulaMicrowaveCooling Rack

Ingredients

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For the Base:

250 g Biscoff biscuits, 1 packet 100 g butter

For the Cheesecake Filling:

500 g cream cheese, Philadelphia recommended 200 g thick yoghurt, sour yoghurt preferred 150 g Biscoff spread 40 g caster sugar 2 large eggs 1 tsp vanilla bean paste, or 1 tbsp vanilla extract

For the Topping:

170 g Biscoff spread 100 g crushed Biscoff biscuits, reserved from base 6 Biscoff biscuits, halved, one half per slice

Instructions

Tap a step to tick it off as you cook.

Step 1: Prepare the Base

1

Line the Cake Tin

Line the bottom and sides of a 22cm (8.5-inch) springform tin with baking paper. Grease the paper so it stays in place.

2

Crush the Biscuits

Crush 250g of Biscoff biscuits using a food processor or rolling pin until fine crumbs form. Set aside 100g of crushed biscuits for the topping.

3

Melt the Butter

Melt 100g of butter in a small pan over low heat.

4

Combine and Press

Mix the remaining 150g of crushed biscuits with the melted butter until combined. Press this mixture into the bottom of the prepared cake tin, creating an even layer. Refrigerate for 20 minutes to set.

Step 2: Make the Cheesecake Filling

5

Preheat the Oven

Preheat the oven to 150°C (300°F) fan setting.

6

Mix the Ingredients

In a large bowl, whisk together the cream cheese, yoghurt, Biscoff spread, and caster sugar until smooth. Be careful not to overmix.

7

Add the Eggs and Vanilla

Add the eggs and vanilla paste (or extract) to the mixture and stir gently until just combined.

8

Pour the Filling

Once the biscuit base is chilled, pour the cheesecake filling evenly over the top. Smooth it with a spatula.

Step 3: Bake the Cheesecake

9

Bake

Place the cheesecake on the lowest oven shelf and bake for 50 minutes, or until the centre is set but still slightly jiggly.

10

Cool

Remove the cheesecake from the oven and let it cool on a wire rack for 1 hour. Then, place it in the fridge to chill for at least 1 more hour.

Step 4: Prepare the Topping

11

Melt the Biscoff Spread

Once the cheesecake is fully chilled, melt 170g of Biscoff spread in the microwave for about 30 seconds, until it reaches a liquid consistency.

12

Pour and Spread

Pour the melted Biscoff spread over the top of the cheesecake, letting it drip down the sides for an elegant finish.

13

Add the Crushed Biscuits

Sprinkle the reserved 100g of crushed Biscoff biscuits over the top.

14

Chill

Place the cheesecake back in the fridge for 15 minutes to set the topping.

15

Decorate and Serve

Before serving, decorate each slice with a halved Biscoff biscuit. The cheesecake will stay fresh in the fridge for up to 3 days.

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Chef’s notes＋

Do not overmix the filling. Whisk only until it is smooth. Air beaten into a baked cheesecake makes it rise, sink and crack, and this one is meant to be dense.

Take it out while the middle still wobbles. A set centre in the oven is an overbaked centre on the plate. It carries on firming as it cools and then again in the fridge.

The chilling times are minimums. An hour out and an hour in the fridge will get you there; overnight is better, and it slices far more cleanly cold.

Pour the melted Biscoff over a cold cake. Warm and it soaks in and runs off the sides instead of setting into a layer.

Nutrition per serving＋

522 kcalProtein 6.3 gCarbs 40.4 gFat 37.5 gSat fat 17.2 gFibre 0.32 gSugar 24.8 gSodium 300 mgServing 142 g

Best Biscoff Cheesecake Recipe · https://chefsbinge.com/best-biscoff-cheesecake-recipe/

Baked or No-Bake? Why This One Goes in the Oven

Nearly every Biscoff cheesecake you will find is a no-bake one: cream cheese and cream whipped together with the spread and left in the fridge to firm up. They are quick and they are good. This one is not that. It is a proper baked cheesecake, set with eggs, which gives you a denser, silkier texture much closer to the Polish sernik I grew up with than to a mousse.

That matters more than it sounds, because the two methods want opposite things from you at the mixing stage. A no-bake filling is whipped hard, on a high speed, because the air you beat in is part of what makes it hold its shape in the fridge. Do that to a baked filling and you will ruin it: the air expands in the oven, the cheesecake rises like a soufflé, and then it sinks as it cools and splits across the top. If you have made a no-bake one before, this is the habit to unlearn. Mix until smooth and stop.

The other question people ask is whether it needs a water bath. Many baked cheesecake recipes sit the tin in a roasting dish of hot water to keep the edges from setting hard before the middle has caught up, and it works, but it also means wrapping a springform tin in foil and hoping. This recipe does without one: a low oven, the lowest shelf, and taking it out while the centre still wobbles do the same job. If you have had trouble with cracking before and want the extra insurance, a water bath is the standard fix and it will not hurt this recipe.

FAQ for Biscoff Cheesecake

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A Few Words from the Chef

I love Biscoff, and I had eaten a great many cheesecakes before I settled on this one. What makes it mine is that it is baked rather than the no-bake version you will find nearly everywhere else, so it sets dense and silky like the sernik I grew up with instead of like a mousse. It takes a little patience at the end, because the chilling is not optional and it is always better the next day. If you make it, tell me how you got on in the comments.