Biscoff Cookie Butter Cheesecake

Ingredients

• 150 gBiscoff biscuits
• 85 g, plus extra for greasingunsalted butter
• 180 gricotta cheese
• 85 gfull-fat cream cheese
• 25 gcaster sugar
• 100 g, plus extra for the toppingsmooth Biscoff spread

Instructions

1. 1

   Prepare the tin

   Grease a 15 cm (6-inch) springform tin and line it with greaseproof or parchment paper.

2. 2

   Crush the biscuits

   Blitz the Biscoff biscuits into fine crumbs in a food processor, or put them in a plastic bag and crush them with a rolling pin.

3. 3

   Mix the base

   Melt the butter gently on the hob or in the microwave, then stir in the biscuit crumbs.

4. 4

   Press into tin

   Tip the crumb mixture into the prepared tin and press it firmly into an even layer with the back of a large spoon.

5. 5

   Whip the cheeses

   Whisk the ricotta and cream cheese together with an electric whisk, food processor or stand mixer until smooth.

6. 6

   Add the flavouring

   Add the sugar and Biscoff spread, then mix until they are incorporated.

7. 7

   Fill the base

   Spoon the filling over the biscuit base and smooth any uneven areas with the back of a spoon.

8. 8

   Add the topping

   If you like, gently warm a couple of tablespoons of Biscoff spread on the hob or in the microwave and drizzle it over the cheesecake. A piping bag can also be used.

9. 9

   Chill overnight

   Refrigerate the cheesecake overnight, or for at least 6 hours, before serving.

What is Biscoff cheesecake?

Biscoff cheesecake is a no-bake dessert built around spiced caramelised biscuits and their spreadable counterpart. This version pairs a crushed-biscuit base with a creamy ricotta and cream cheese filling.

Its American-style cheesecake format is adapted for the fridge rather than the oven. The biscuit base and Biscoff spread bring plenty of flavour, while the two cheeses make a soft, smooth centre.

Nutrition and macros by portion

The nutrition label shows one serving as written: 448 calories, 7g protein, 31g carbs, 33g fat.

The biscuits, sugar and Biscoff spread provide most of the carbohydrates, while the butter, cream cheese and spread contribute much of the fat. Ricotta and cream cheese supply some of the protein. Serve a slice with fresh fruit to add a lighter, refreshing contrast.

A firm biscuit base

Fine crumbs: crush the biscuits thoroughly so the melted butter can coat them evenly and the base presses together well.

Firm pressing: use the back of a large spoon to compact the crumbs across the tin, including the edges. This helps the base hold together when the cheesecake is sliced.

Getting the filling smooth

Cheese mixture: whisk the ricotta and cream cheese until there are no obvious lumps before adding the sugar and spread.

Biscoff spread: mix it in until evenly incorporated, scraping down the sides of the bowl if needed. Avoid stopping while streaks of spread remain.

Chilling and setting

Full chill: give the cheesecake at least 6 hours in the fridge, with an overnight rest recommended in the method. The filling should feel set enough to slice once properly chilled.

Clean slices: use a sharp knife and wipe it between cuts for neater portions. Keep the cheesecake cold while serving.

The optional topping

Gentle warmth: warm a couple of tablespoons of extra Biscoff spread just until it is loose enough to drizzle. Heat it gradually so it does not become too hot.

Finishing touch: drizzle it over the chilled or nearly set cheesecake, or pipe it on for more control. The topping is optional, so the cheesecake can also be served plain.

Serving ideas

Fresh fruit: serve a slice with strawberries or raspberries for a bright contrast to the sweet, spiced filling.

Coffee or tea: a hot drink makes a simple accompaniment and suits this rich, chilled dessert. Cut modest slices if serving after a large meal.

Recipe notes & tips

• Line the base of the tin with parchment so the cheesecake is easier to remove.
• Crush the biscuits finely for a base that presses together evenly.
• Let the melted butter cool briefly before mixing it with the crumbs.
• Scrape down the bowl while mixing to catch any unmixed cheese or spread.
• Chill the cheesecake overnight when you have time for the firmest set.
• Warm the optional topping in short bursts and stir it before drizzling.

Variations

• Berry contrast: serve each slice with fresh raspberries or strawberries.
• Plain finish: leave off the extra Biscoff drizzle for a simpler top.
• Extra drizzle: warm more Biscoff spread until pourable and add it just before serving.
• Individual portions: divide the crumb base and filling between small serving glasses.
• Coffee pairing: serve with espresso or strong coffee to balance the sweet biscuit flavour.

Common mistakes to avoid

• Coarse crumbs: they can leave the base loose; crush the biscuits until fine.
• Loose base: press the crumbs firmly into the tin before adding the filling.
• Lumpy filling: whisk the cheeses smooth before mixing in the sugar and Biscoff spread.
• Insufficient chilling: the cheesecake may not slice cleanly; chill for at least 6 hours.
• Overheated topping: it can become too runny; warm the spread gently and briefly.

How to store

Cover and store the cheesecake in the fridge, where it should keep for up to 3 days. Serve chilled; reheating is not needed.

Frequently asked questions