When Christmas rolls around, there are few things I look forward to more than indulging in cozy, spiced treats—and this year, it’s all about Biscoff Cheesecake. This decadent dessert combines the velvety smoothness of cheesecake with the caramelized spice of Biscoff, creating a flavor that feels like a big holiday hug.
Each bite is a mix of creamy filling and a buttery, crumbly Biscoff cookie crust, topped with a generous spread of Biscoff cookie butter that melts into the cheesecake as it bakes. And yes, it’s just as irresistible as it sounds!
What I love most about this recipe is its simplicity. It’s a no-fuss, easy-to-follow cheesecake that even beginner bakers can enjoy, without worrying about complicated water baths or fancy tools.
And for those who love Biscoff but crave variety in their holiday lineup, pair this cheesecake with my festive Gingerbread Cupcakes or a layered Raspberry Trifle for an unforgettable Christmas spread. Whether it’s for a cozy evening in or the highlight of your holiday dinner, this cheesecake hits every festive note perfectly.
It’s pure Christmas bliss on a plate.
Why I Love This Recipe (And You Will Too)
- The recipe packs in the warm, caramelized flavor of Biscoff cookies in every layer—perfect for that cozy holiday feel.
- As someone who’s ruined more than one cheesecake with tricky water baths, I love that this recipe skips the fuss but still comes out smooth and creamy.
- This cheesecake is the star of every gathering, and I love how friends and family always go back for seconds (or thirds).
- It’s one of those desserts that’s easy to make but looks gorgeous, especially with that shiny layer of Biscoff spread on top.
Biscoff Cheesecake
Equipment
- Springform tin (20cm/8 inches)
- Mixing bowls (at least two)
- Electric whisk or hand whisk
- Spatula
- Measuring cups and spoons
- Small saucepan
- Food processor or plastic bag with rolling pin
- Spoon
- Refrigerator space
- Sharp Knife
Ingredients
- For the Base:
- 200 g Biscoff biscuits crushed
- 80 g unsalted butter melted
- For the Cheesecake Mixture:
- 300 ml double cream
- 400 g full-fat cream cheese
- 200 g Biscoff spread
- For the Topping:
- 150 g Biscoff spread melted
- 50 g Biscoff biscuits crushed (for decoration)
Instructions
Prepare the Base:
- Combine the crushed Biscoff biscuits with melted butter until evenly mixed. Press this mixture firmly into the base of a springform tin (about 20cm/8 inches in diameter). Place it in the fridge to chill while you prepare the cheesecake filling.
Make the Cheesecake Filling:
- In a large mixing bowl, add double cream, cream cheese, and Biscoff spread. Whisk until the mixture is very thick and holds its shape well (like ice cream). An electric whisk makes this step quicker and easier.
Assemble the Cheesecake:
- Remove the chilled base from the fridge and spoon the cheesecake mixture on top, spreading it evenly. Smooth the top with a spatula. Place the cheesecake back in the fridge for at least 3 hours (overnight is even better for firm slices).
Add the Topping:
- When ready to serve, gently melt the Biscoff spread in a small pan on low heat until it becomes pourable. (Avoid letting it get too hot.) Remove the cheesecake from the fridge, and while it’s still in the tin, pour the melted Biscoff spread over the top, spreading it gently with the back of a spoon. Sprinkle the remaining crushed biscuits around the edge.
Chill and Serve:
- If possible, return the cheesecake to the fridge for an additional hour to let the topping set. Slice with a sharp knife, wiping it clean between cuts for neat slices.
- Enjoy this creamy, spiced, and absolutely delicious cheesecake! Perfect for any Biscoff lover.
Nutrition Facts:
| Nutrition | Value |
|---|---|
| Calories | 445 kcal |
| Cholesterol | 60 g |
| Sodium | 250 g |
| Fat | 33 g |
| Protein | 5 g |
| Fibre | 1 g |