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
- 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.
- 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.
- 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!
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 flavor is biscoff?
Biscoff is a spread made of crushed lotus cookies, which are a commercialised 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 lotus biscoff spread are made from are a caramelized cookie and it's the caramelization 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 freeze this biscoff cheesecake recipe?
Yes, you can! When you bake cheesecake it sets up firm with a stable structure. This is perfect for freezing as the cake won't get soggy or lose shape as it defrosts.
Simply wrap each cheesecake up individually and freeze. When you are ready to eat it take it out and let it defrost in the fridge.
Can I substitute the biscoff spread for something else?
Of course! Biscoff butter can be easily substituted for your favorite spreads, i.e. Nutella, creamy peanut butter...
Can I make this as a large cheesecake?
While I recommend sticking to these as cupcakes you can bake them as a large cheesecake. Keep in mind that the cake won't be as tall.
If you are, there are a couple of things to keep in mind:
- Bake it in a hot water bath: This prevents the top of the cheesecake from cracking
- Bake it in a springform pan: This will help you take the cheesecake out of the cake tin with ease
- Wrap the base in aluminum foil: This prevents the hot water bath from seeping into your base. Alternatively, you can double pan the cake tin.
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
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 liked this recipe make sure to leave me a comment and rating down below, I would love to know how you went.
Also, don't forget to tag me on Instagram @catherine.desserts 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 baking!Print
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.
- Prep Time: 30
- Cook Time: 25
- Total Time: 55 minutes
- Yield: 15 mini cheesecakes 1x
- Category: Cake
- Method: Intermediate
- Cuisine: American
- 140g Lotus cookies (5oz)
- 50g Unsalted butter, melted (¼ cup)
- 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
- 150g Thickened/heavy cream (⅔ cup)
- Biscoff spread, for melting
- Lotus cookies, for decoration
- Preheat the oven to 170C/340F
- Line two cupcake trays with 16 cupcake liners
- Place the cookies in the bowl of a food processor, blitz until a fine crumb
- Add melted butter and process until combined
- Transfer into the cupcakes liners and press the crumbs into the bases
- In a bowl beat the cream cheese and sugar together until smooth
- Add the greek yogurt/sour cream, thickened cream, biscoff and cornstarch, beat until smooth
- Add the eggs and vanilla, beat until no lumps remain
- Portion the batter evenly on top of the prepared bases
- Place in the oven and bake for 25 minutes, or until just set
- Cool and refrigerate for 2 hours or overnight
- Melt your desired amount of biscoff spread and pour ontop of the cooled cheesecakes, spread
- Whip the thickened/heavy cream to stiff peaks and transfer to a piping bag fitted with a star tip
- 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
Can I use this recipe to make it into a cake instead of cupcakes?
How many inch will it be?
Hi Jerlynn, Yes you can bake this into a cheesecake- I would recommend using an 8-inch springform pan. Hope it goes well!
Susan J Kim
What is Biscoff spread? Is that something that I have to make? If so, how?
Hi Susan, Biscoff is a spread made from crushed cookies! You can find in the 'spreads' section of the supermarket 🙂
Patience N. Burnham
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!
Your recipe says
Yogurt m/sour cream
Is that both or either?
Hi Michele, It means either! 🙂
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)
Hi, no need to bake the base before hand as it is made from crushed biscuits!
Hi, What should be the temperature of my oven? Also, what can I use instead of eggs?
Hi Henna, Bake for 25 minutes. I wouldn't substitute the eggs as it won't set up as well and have the same creamy texture
Hi, Catherine I watch you on Zumbo's just desserts and you are amazing!
I found your page when I try to find a recipe for biscoff biscuit ,I didn't do cheesecake but I do biscoff cake instead and I have a problem with the cake after baking they are all shrink from the foil box. I've tried to figure it out but it still doesn't work maybe your answer would help me.Thank you in advance!
Hi May! It might be because the cake hadn't been fully baked. When it isn't completely baked it often shrinks or sinks away from the cake tin.
Hi Catherine! For this recipe, do I need to cool the cheesecake In the cupcake pan or remove them immediately after baking and cool it on a rack?
Cool it in the pan as they will be soft and hard to handle straight out of the oven!