The Complete Guide to Biscoff Cheesecake: Classic Baked & Easy No-Bake Methods
A luxurious Biscoff cheesecake featuring the caramelized spice flavor of Lotus Biscoff biscuits paired with a rich, creamy cheesecake filling. This recipe includes both a classic baked version with a dense custard-like texture and an easy no-bake version that is light, smooth, and perfect for warm weather.
Equipment
- 9-inch (23 cm) springform pan
- Food processor
- Stand mixer or hand mixer
- Large roasting pan
- Offset spatula
- Mixing bowls
- Wire rack
Ingredients
Crust
- 250 g Lotus Biscoff biscuits finely crushed
- 75 g unsalted butter melted
Baked Filling
- 680 g full-fat brick-style cream cheese room temperature
- 150 g granulated sugar
- 120 g full-fat sour cream room temperature
- 130 g Lotus Biscoff cookie butter
- 3 large eggs room temperature
Topping
- 130 g Lotus Biscoff cookie butter for drip topping
- 3 Lotus Biscoff biscuits finely crushed for garnish
No-Bake Filling Option
- 480 ml heavy cream whipped to stiff peaks
- 15 ml fresh lemon juice 1–2 tablespoons, to taste
- 7 g powdered gelatin optional for firmer slices
- 45 ml cold water for blooming gelatin
Instructions
- Preheat the oven to 175°C (350°F). Pulse the Biscoff biscuits in a food processor until finely crushed.
- Mix the biscuit crumbs with melted butter until the mixture resembles damp sand.
- Press firmly into the bottom and slightly up the sides of a 23 cm springform pan.
- Bake the crust for 8 minutes, then cool completely before adding the filling.
- Beat the room-temperature cream cheese and sugar together until completely smooth and lump-free.
- Add the sour cream and Biscoff cookie butter and mix until just combined.
- Add the eggs one at a time on low speed, mixing only until incorporated.
- Pour the batter into the cooled crust and smooth the surface with an offset spatula.
- Bake at 167°C (325°F) for 50–60 minutes until the edges are set and the center retains a slow wobble.
- Cool the cheesecake in the switched-off oven with the door slightly open for 1 hour.
- Transfer to a wire rack for 30 minutes, then refrigerate for at least 6–8 hours or overnight.
- For the no-bake version, chill the crust for 30 minutes instead of baking.
- Beat cream cheese and Biscoff cookie butter until smooth, then fold in whipped cream.
- Add lemon juice and, if desired, dissolved gelatin for a firmer set.
- Spread the filling into the chilled crust and refrigerate for 4–6 hours until set.
- Melt Biscoff spread and create decorative drips around the chilled cheesecake.
- Fill the center with melted spread, smooth with an offset spatula, and garnish with crushed Biscoff biscuits before serving.
Notes
For bakers outside North America, drain 900 g of tub-style cream cheese through cheesecloth until it reaches approximately 680 g to match the density of brick-style cream cheese. For a gluten-free version, use certified gluten-free Speculoos cookies. For a vegan version, use block-style vegan cream cheese and vegan butter. Store refrigerated for up to 4 days or freeze individual slices for up to 3 months.