Biscoff Cheesecake

Crunchy lotus cookie base topped with a rich and creamy baked biscoff cheesecake, extra biscoff spread, and a swirl of whipped cream. The ultimate biscoff dessert.

Here I am again on the biscoff train… Honestly once I crack open a jar I can’t stop until I finish it all. So here I am again with another biscoff recipe. If I were you guys I wouldn’t be complaining either!

These mini biscoff cheesecakes have a crushed biscoff cookie base, rich and creamy biscoff cheesecake topped with another layer of biscoff, a swirl of whipped cream and… yet another biscoff cookie.

You might think of it as a biscoff overload, but honestly you can’t ever get enough!

I recently uploaded a biscoff latte recipe (which I HIGHLY recommend, I’ve been drinking it religiously). If you want to drink a little bit of heaven check out the recipe!

What is Biscoff?

Although most people will be familiar with ‘Biscoff’, the name ‘Lotus’ branded their cookie, most people will be less familiar with the traditional origin of this commercialized cookie!

Traditionally called speculoos, speculaas, or spekulatius, these are spiced gingerbread cookies traditionally prepared for St. Nicholas on Christmas day in Belgium and the Netherlands. 

Ingredients in a Biscoff Cheesecake

Base

• Lotus cookies: Crush up lotus cookies for a base that accentuates the biscoff flavour of the cheesecake! If you don’t have lotus cookies graham crackers and digestive biscuits work just as well.
• Unsalted butter: Butter is the binder of the crumbs, helping the base stay together when chilled.

Cheesecake

• Cream cheese: Make sure you use block-style cream cheese as this will result in the best cheesecake texture. Spreadable cheesecake is too soft for baking. Also, ensure that your cream cheese is at room temperature for easy mixing.
• Biscoff spread: The most important ingredient. I recommend using smooth, as your batter will then appear consistent rather than speckled.

• White sugar: A lot of the sweetness in this cheesecake comes from the biscoff spread. The sugar just helps to boost it a little. If you prefer a less-sweet cheesecake you can omit this.
• Greek yogurt or sourcream: These two ingredients are interchangeable. Both of them give the cheesecake a creamier texture and slight tang to balance out the sweetness.

• Thickened or heavy cream: Cream lightens the cheesecake and prevents it from becoming one giant block of sweetened cream cheese.
• Cornstarch: Cornstarch helps to bind the ingredients together. I prefer cornstarch over flour as it gives the cheesecake a smoother texture without it clumping up.

• Vanilla extract: Vanilla is added as a flavour enhancer! A touch of vanilla goes perfectly with biscoff.
• Eggs: Eggs are needed to bind the whole cake together, allowing it to set as it bakes.

Assembly

• Thickened or heavy cream: Whip this cream up to top your cheesecakes. This is optional, however I find that it really helps to break up the creaminess of the cheesecake.

• Biscoff cookie butter: This is also optional, but who can say no to another layer of melted biscoff spread over the top of your cheesecake?
• Lotus biscoff biscuits: Scatter over biscoff cookie crumbs or top with a whole cookie!

Creating the Perfect Mini Cheesecakes

Here are some tips to create the perfect mini cheesecakes

Room temperature ingredients

It’s important that all your ingredients are at room temperature, especially the cream cheese. By keeping the ingredients at room temperature the chance of a lumpy cheesecake filling is reduced. Smooth cheesecake batter = smooth cheesecake!

Don’t over mix

Overmixing your cheesecake batter will cause the formation of air bubbles. Air bubbles will rise to the top during baking and cause them to appear on the surface of the cheesecake.

This can also lead to your cheesecake rising and then sinking, creating a small crater in the centre of your cake. While this might be ok since we are covering the tops of the cheesecakes with biscoff spread, it’ll be more work trying to cover it up!

I like to whisk everything together by hand to prevent the batter from getting overmixed.

If you are using a hand mixer or stand mixer to make these make sure you only mix until just combined, and go no higher than medium speed. Don’t forget to scrape down the sides of the bowl as you go too as this results in an even batter.

Keep the batter smooth

Keeping the batter smooth is essential for a creamy cheesecake. Using room temperature ingredients can help keep it smooth.

However, if you find the batter clump up you can pass the mixture through a fine-meshed sieve. This will remove any large clumps and creating a silky smooth, creamy cheesecake

Additional Tips for Making Biscoff Cheesecake

Chill the Base Before Filling

Once the biscuit base is pressed into your muffin or cake tins, chilling it for at least 15–20 minutes ensures it sets firmly. This step helps prevent crumbs from mixing into the cheesecake batter and results in a neater, more professional finish.

Use Silicone Muffin Moulds for Easy Release

If you’re making mini versions, silicone muffin moulds allow you to pop out each cheesecake without damaging the shape. This is especially helpful since these cheesecakes are rich and delicate in texture.

Add a Pinch of Salt to the Filling

Incorporating just a small pinch of salt into the cheesecake batter helps balance the sweetness from the Biscoff spread and cookies. Salt also enhances the overall depth of flavour, making the cheesecake more complex and satisfying.

Creative Variations of Biscoff Cheesecake

Salted Caramel Biscoff Cheesecake

Add a thin layer of salted caramel sauce on top of the cheesecake before chilling. The salty caramel enhances the warm, spiced notes of the Biscoff and adds another indulgent dimension.

Biscoff Cheesecake Jars

Layer the crushed biscuit base, Biscoff cheesecake filling, and toppings into small glass jars. These are great for parties, picnics, or portion-controlled treats, and they don’t require baking or un-moulding.

Biscoff Cheesecake Ice Cream

Turn the cheesecake filling into a churned ice cream base. Mix in Biscoff spread and cookie pieces for a frozen version of this dessert. Ideal for summer gatherings and those who love cold treats.

Serving Suggestions for Biscoff Cheesecake

Garnish with Crushed Roasted Pecans

Adding a sprinkle of roasted pecans on top brings a nutty crunch that balances the creamy texture of the cheesecake. The toasty flavour also complements the caramelized notes of the Biscoff.

Pair with a Coffee Shot or Biscoff Latte

Serve each cheesecake with a fresh espresso shot or a homemade Biscoff latte. The bitterness of the coffee pairs beautifully with the sweetness of the dessert, making it a great after-dinner pairing.

Top with Fresh Sliced Banana

Fresh banana adds a naturally sweet and slightly tangy contrast to the rich, spiced cheesecake. Place a few slices on top of each mini cheesecake just before serving for freshness and colour.

Biscoff Cheesecake

Print Recipe

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Crunchy lotus cookie base topped with a rich and creamy baked biscoff cheesecake, extra biscoff spread and a swirl of whipped cream. The ultimate biscoff dessert.

• Author: Catherine Zhang
• Prep Time: 30
• Cook Time: 25
• Total Time: 55 minutes
• Yield: 15 mini cheesecakes 1x
• Category: Cake
• Method: Intermediate
• Cuisine: American

Ingredients

Units MUS Scale 1x2x3x

Base

• 140g Lotus cookies (5oz)
• 50g Unsalted butter, melted (1/4 cup)

Cheesecake

• 500g Cream cheese, room temperature (17.6oz)
• 100g Biscoff spread, smooth (3.5oz)
• 50g White sugar (1/4 cup)
• 150g Greek yogurt/sour cream (2/3 cup)
• 150g Thickened/heavy cream (2/3 cup)
• 1 tbsp Cornstarch
• 1 tsp Vanilla extract
• 2 Eggs

Whipped Cream

• 150g Thickened/heavy cream (2/3 cup)

Assembly

• Biscoff spread, for melting
• Lotus cookies, for decoration

 

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Instructions

1. Preheat the oven to 170C/340F
2. Line two cupcake trays with 16 cupcake liners
3. Place the cookies in the bowl of a food processor, blitz until a fine crumb
4. Add melted butter and process until combined
5. Transfer into the cupcakes liners and press the crumbs into the bases
6. In a bowl beat the cream cheese and sugar together until smooth
7. Add the greek yogurt/sour cream, thickened cream, biscoff and cornstarch, beat until smooth
8. Add the eggs and vanilla, beat until no lumps remain
9. Portion the batter evenly on top of the prepared bases
10. Place in the oven and bake for 25 minutes, or until just set
11. Cool and refrigerate for 2 hours or overnight
12. Melt your desired amount of biscoff spread and pour ontop of the cooled cheesecakes, spread
13. Whip the thickened/heavy cream to stiff peaks and transfer to a piping bag fitted with a star tip
14. Pipe swirls of whipped cream ontop of each cake, top with half a cookie and some crumbs

Catherine Zhang

My name is Catherine, a food blogger and dessert lover. If I look familiar you may have seen me on NETFLIX's Zumbo’s Just Desserts S2! As an Australian-Chinese pastry chef and recipe developer I share recipes and tips on desserts inspired by amazing flavours, fresh produce and of course my Asian background.

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