Biscoff Cheesecake

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

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5 from 1 review

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.


Units Scale


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


  • 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)


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



  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
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