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    Home » Cake » Biscoff Cheesecake

    Biscoff Cheesecake

    July 6, 2021 by Catherine Zhang 9 Comments

    Jump to Recipe·Print Recipe

    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.

    Jump to:
    • What is Biscoff?
    • Frequently Asked Questions
    • Creating the Perfect Mini Cheesecakes
    • Biscoff Cheesecake

    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 commercialised 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. 

    Speculoos, cookie butter, biscoff cheesecake with a lotus cookie base
    Speculoos, cookie butter, biscoff cheesecake with a lotus cookie base

    Frequently Asked Questions

    What is biscoff made of?

    Biscoff spread is largely made of crushed lotus cookies, but it also includes ingredients like sugar, vegetable oils and emulsifiers to create the creamy spread we all love.

    What flavour is biscoff?

    Biscoff is a spread made of crushed lotus cookies, which are a commericalised version of the traditional spiced speculoos cookies. These cookies are typically made from a mix of spices including cinnamon, nutmeg, ginger, cloves and allspice. However, lotus cookies just use cinnamon.

    Why does biscoff TASTE SO GOOD?!

    There is actually a scientific reason as to why biscoff tastes so good! The cookies that biscoff are made from are a caramelised cookie and it's the caramelisation that increases the yum factor. Caramelisation is caused by a reaction called the 'maillard reaction', and this reaction adds extra flavour to all things delicious. Think fried foods, browned steaks, baked cakes, toasted marshmallows... This spread is essentially a whole jar of the deliciousness!

    How long can I store these cheesecakes?

    These cheesecakes are best consumed within 3-4 days! Make sure to store them in an airtight container in the fridge.

    Can I substitute the biscoff for something else?

    Of course! Biscoff can be easily substituted for your favourite spreads, i.e. Nutella, creamy peanut butter...

    Speculoos, cookie butter, biscoff cheesecake with a lotus cookie base
    Speculoos, cookie butter, biscoff cheesecake with a lotus cookie base

    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 batter 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!

    Keep the batter smooth

    Keeping the batter smooth is essential for a creamy cheesecake. The using room temperature ingredients can help keep it smooth, but 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

    Speculoos, cookie butter, biscoff cheesecake with a lotus cookie base

    Let's Get Baking

    Trust me you'll devour this cake in no time! I had to give away the rest of my cheesecakes to prevent myself from eating all of them...

    If you make this recipe make sure to leave me a comment and rating down below, I would love to hear how it went.

    Don't forget to tag me on instagram @catherine.justdessertsau and hashtag #cattycakes so I can see and share your desserts!

    Follow me on facebook, pinterest, youtube and tiktok for more of my baking creations and updates! Until next time... happy caking!

    Print

    Biscoff Cheesecake

    Speculoos, cookie butter, biscoff cheesecake with a lotus cookie base
    Print Recipe

    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

    Scale

    Base

    • 140g Lotus cookies (5oz)
    • 50g Unsalted butter, melted (¼ cup)

    Cheesecake

    • 500g Cream cheese, room temperature (17.6oz)
    • 100g Biscoff spread, smooth (3.5oz)
    • 50g White sugar (¼ cup)
    • 150g Greek yogurt/sour cream (⅔ cup)
    • 150g Thickened/heavy cream (⅔ cup)
    • 1 tbsp Cornstarch
    • 1 tsp Vanilla extract
    • 2 Eggs

    Whipped Cream

    • 150g Thickened/heavy cream (⅔ cup)

    Assembly

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

     

    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

    Keywords: biscoff, lotus, speculoos, speculaas, cookie butter, caramelised, cheesecake, baked, cream cheese

    Did you make this recipe?

    Share a photo, tag me @catherine.justdessertsau and hashtag #cattycakes

    I cannot wait to see what you make!

    Related Recipes

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    Biscoff Latte
    Chocolate cheesecake with strawberries, dark chocolate ganache, cocoa whipped cream and an Oreo base
    Mini Chocolate Cheesecakes
    « Choux au Craquelin (Cookie Choux)
    Matcha White Chocolate Cookies »

    Reader Interactions

    Comments

    1. Jerlynn

      August 28, 2021 at 1:02 pm

      Can I use this recipe to make it into a cake instead of cupcakes?

      How many inch will it be?

      Reply
      • Catherine Zhang

        August 31, 2021 at 1:03 am

        Hi Jerlynn, Yes you can bake this into a cheesecake- I would recommend using an 8-inch springform pan. Hope it goes well!

        Reply
    2. Susan J Kim

      October 06, 2021 at 4:46 am

      What is Biscoff spread? Is that something that I have to make? If so, how?

      Reply
      • Catherine Zhang

        October 07, 2021 at 12:09 pm

        Hi Susan, Biscoff is a spread made from crushed cookies! You can find in the 'spreads' section of the supermarket 🙂

        Reply
      • Patience N. Burnham

        October 16, 2021 at 4:12 am

        Hello Susan,
        If you, like me, are unable to locate this in your local grocery store it is available for purchase online at Walmart.com & numerous other websites. I am including the link below for purchasing from Walmart. Look for it where the Peanut Butter is located in your local stores. This is some exceptionally yummy stuff!

        https://www.walmart.com/ip/Lotus-Biscoff-Creamy-Cookie-Butter-14-1-Oz/19857695

        Reply
    3. Michele

      February 25, 2022 at 4:02 am

      Hi.
      Your recipe says
      Yogurt m/sour cream
      Is that both or either?
      Thanks

      Reply
      • Catherine Zhang

        March 14, 2022 at 10:51 am

        Hi Michele, It means either! 🙂

        Reply
    4. M. Henry

      April 02, 2022 at 4:56 pm

      If making a full size cheesecake, does the base need to be pre-baked?

      Are there any other changes in baking protocol to consider? (Sorry, I don't know that much about baking science)

      Reply
      • Catherine Zhang

        April 03, 2022 at 9:02 am

        Hi, no need to bake the base before hand as it is made from crushed biscuits!

        Reply

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    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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