Best Biscoff Cheesecake Recipe

This baked cheesecake combines the perfect smooth texture with the irresistible flavor of Biscoff, all without the raisins. If you’re a cheesecake lover, this indulgent dessert is a must-try.

• For the Base
• Biscoff biscuits250 g
• Butter100 g
• For the Cheesecake Filling
• Cream cheese500 g
• Thick yogurt200 g
• Biscoff spread150 g
• Caster sugar40 g
• Eggs2 large
• Vanilla bean paste1 tsp
• For the Topping
• Biscoff spread170 g
• Crushed Biscoff biscuits100 g
• Biscoff biscuits (halved for decoration)5

1. Prepare the Base
1. Line the bottom and sides of a 22cm (9-inch) cake tin with baking paper and grease the paper.
2. Crush 250g of Biscoff biscuits into fine crumbs and set aside 100g for the topping.
3. Melt 100g of butter in a small pan over low heat.
4. Mix the remaining 150g of crushed biscuits with the melted butter and press this mixture into the bottom of the prepared cake tin.
5. Refrigerate for 20 minutes to set.
6. Make the Cheesecake Filling
1. Preheat the oven to 150°C (300°F) fan setting.
2. In a large bowl, whisk together the cream cheese, yogurt, Biscoff spread, and caster sugar until smooth. Be careful not to overmix.
3. Add the eggs and vanilla paste (or extract) to the mixture and stir gently until just combined.
4. Once the biscuit base is chilled, pour the cheesecake filling evenly over the top and smooth it with a spatula.
5. Bake the Cheesecake
1. Place the cheesecake on the lowest oven shelf and bake for 50 minutes, or until the center is set but still slightly jiggly.
2. Remove the cheesecake from the oven and let it cool on a wire rack for 1 hour.
3. Then, place it in the fridge to chill for at least 1 more hour.
4. Prepare the Topping
1. Once the cheesecake is fully chilled, melt 170g of Biscoff spread in the microwave for about 30 seconds, until it reaches a liquid consistency.
2. Pour the melted Biscoff spread over the top of the cheesecake, letting it drip down the sides.
3. Sprinkle the reserved 100g of crushed Biscoff biscuits over the top.
4. Place the cheesecake back in the fridge for 15 minutes to set the topping.
5. Before serving, decorate each slice with a halved Biscoff biscuit.