Biscoff Cheesecake – Ultra-smooth and silky, almost mousse-like. This luxurious dessert blends Lotus Biscoff cookie butter with a creamy cheesecake base for an irresistible treat. Eggless and packed with warm cookie butter flavor, one slice will quickly become two.
I love trying trending recipes; Chocolate Pop It is my current obsession. Although Biscoff has been popular for some time, it wasn’t available locally until I ordered the Lotus Biscoff spread and biscuits online and finally tried it at home.
What is Biscoff Cheesecake anyway?
Biscoff Cheesecake is essentially a cookie-butter cheesecake made with Biscoff spread. The spread is a smooth, creamy product made from Speculoos (ginger‑spiced) biscuits and typically includes sugar and vegetable oil. The result is a silky cheesecake with warm brown‑sugar and spice notes reminiscent of autumn.
Why try this recipe?
- Unique flavor profile: warm, spiced, and comforting with a creamy mouthfeel.
- Eggless: suitable for those preferring or needing an eggless dessert.
- Develops flavor as it rests: the cheesecake tastes better after chilling, so it can be made ahead.
- Versatile: swap the cookie butter for Nutella, peanut butter, or another spread for variations.
Ingredients for Lotus Cheesecake
This is not a sponsored post; I refer to Lotus Biscoff because it’s a common market name. Feel free to use any cookie‑butter brand you prefer.
- Biscoff Biscuits: Use Speculoos or any ginger‑spiced biscuits for the crust.
- Biscoff Spread: Any cookie butter spread works as a substitute.
- Lemon Juice: Adds a bright tartness; optional if not available.
Step by Step Tutorial
Step 1 – Prepare the Cake Pan
Use a 7‑inch springform pan. Line the base with parchment paper so it hangs over the edge—this makes unmolding easy.
Step 2 – Prepare the Crust
Mix crushed biscuits with sugar and melted butter until the mixture holds when pressed between your palms. Transfer to the prepared pan and press evenly to form a smooth base—use the back of a cup to level it if needed. Bake at 160°C for 10 minutes, then chill while you prepare the filling.
Step 3 – Cheesecake Layer
Beat cream cheese and sugar until smooth. Add the Biscoff spread and mix well. Stir in cream, condensed milk, yogurt, custard powder (or cornflour) and lemon juice, and beat until completely smooth. Spread the batter evenly over the biscuit base. Wrap the springform pan base and sides in two layers of aluminum foil to prevent water from seeping in during the water bath.
Step 4 – Baking the Cheesecake
Preheat the oven to 160°C.
Place the wrapped springform pan in a larger tray and pour boiling water into the tray to reach about 1–2 inches up the sides. Bake for 40–45 minutes, until the edges are set but the center remains slightly jiggly. The gentle, steamy environment from the water bath helps prevent cracks and keeps the cheesecake moist.
Turn off the oven and place a tea towel over the door, leaving it slightly ajar. Let the cheesecake sit in the warm oven for 10 minutes to avoid sudden temperature changes that could cause deflation.
How to Bake Biscoff Cheesecake in the Instant Pot?
Create a sling from aluminum foil and lower the springform pan onto the trivet above 1 cup of hot water. Seal the lid and set Manual High for 40 minutes. Allow natural pressure release, then rest 20 minutes on the counter before refrigerating overnight.
Step 4 – Cooling the cheesecake
After the brief oven rest, remove the cheesecake and run a knife around the edge to release it from the pan. Let it cool at room temperature for about 20 minutes, then wrap and chill in the refrigerator for at least 4 hours, preferably overnight.
Step 5 – Biscoff Cheesecake Decoration
Unmold the chilled cheesecake and transfer it to a serving board. Warm additional Biscoff spread for a few seconds until pourable and drizzle it over the top to create drips down the sides. Finish with whipped cream, biscuits, or other decorations of your choice. I decorated mine with chocolate tacos, whipped cream, and Lotus biscuits.
Storage Instructions
Store the cheesecake in the refrigerator for up to 5 days. Keep the whole cake in a cake box or transfer slices to an airtight container.
Can you freeze Biscoff Cheesecake?
Yes. After baking and cooling, freeze the whole cheesecake on a cake board until firm (about 3 hours). Wrap in plastic wrap and foil, and freeze for up to 3 months. Thaw in the refrigerator overnight before serving and add the cookie butter drizzle and cream toppings just before serving.
Baker’s Tips
- Use room temperature ingredients, especially cream cheese, for smooth mixing.
- Baking the crust for 10 minutes helps it set, preventing a gritty texture when you add the filling.
- Beat cream cheese and sugar thoroughly to avoid lumps, but do not overwhip.
- Cook slowly at low temperature with a water bath to prevent curdling and cracks.
- Cool gradually: leave the cheesecake in the oven with the door slightly open before removing to avoid temperature shock.
- Refrigerate for at least 4 hours, preferably overnight, for the best texture and flavor.
Recipe FAQ’s
Cooking low and slow helps the cheesecake set evenly. The water bath prevents the pan’s temperature from exceeding 212°F (100°C), allowing the center to cook without overcooking the edges and producing steam that keeps the top from drying and cracking.
For this eggless cheesecake, 40–45 minutes is ideal. The sides should be set and firm while the center remains slightly jiggly. It will set as it cools, giving a creamy texture.
Yes. Nutella, peanut butter, or other nut butters work well. If you skip Biscoff in the filling, keep a cookie crumb base and cookie butter topping for a subtle flavor.
Yes. Bake the biscuit base so it sets, then assemble the filling and refrigerate overnight. The texture differs from a baked version but will be firm enough to slice.
Line a muffin tin with liners and follow the same steps to create individual cheesecakes. For bars, bake in a 9×13 inch pan and adjust baking time accordingly.
Eggless Baked Biscoff Cheesecake
Ingredients
For Cheesecake Base
- 220 g Biscoff Biscuits, crushed
- 2 tbsp sugar (caster or icing)
- 97 g melted butter (about 1/3 cup + 1.5 tbsp)
For Cheesecake Batter
- 250 g cream cheese, softened
- 75 g sugar (about 1/3 cup)
- 200 g Biscoff spread (about 1 cup)
- 80 g condensed milk (approx 1/3 cup)
- 60 g yogurt (1/4 cup)
- 150 g cream (2/3 cup)
- 2 tbsp custard powder or cornflour
- 2 tbsp lemon juice
200 g Biscoff spread for drizzling
Instructions
Step 1 – Prepare the Springform Pan
- Line the base of a 7 inch springform pan with parchment paper, leaving an overhang for easy removal.
Step 2 – Prepare the Biscuit Layer
- Combine crushed biscuits with sugar and melted butter until the mixture holds when pressed.
- Press into the pan to form an even base and bake at 160°C for 10 minutes. Chill while preparing the filling.
Step 3 – Cheesecake Layer
- Beat cream cheese and sugar until creamy. Add Biscoff spread and combine well.
- Fold in cream, condensed milk, yogurt, custard powder (or cornflour) and lemon juice until smooth. Spread over the crust.
- Wrap the pan base and sides in aluminum foil to protect from water.
Step 4 – Baking
- Preheat oven to 160°C. Place the wrapped springform pan in a larger tray and add boiling water about 1–2 inches up the sides.
- Bake 40–45 minutes until edges are set and center is slightly jiggly. Turn off the oven and leave the door slightly ajar with a towel for 10 minutes.
Step 5 – Cooling the Cheesecake
- Remove from oven, run a knife around the edge to release, and cool 20 minutes at room temperature.
- Wrap and refrigerate for at least 4 hours or overnight.
Step 6 – Decoration
- Warm Biscoff spread until pourable and drizzle over the cake, allowing drips down the sides.
- Top with whipped cream, biscuits, or other decorations as desired.
Notes
- Biscoff biscuits and spread are speculoos ginger‑spiced products; any similar brand will work.
- Bring ingredients to room temperature for easier mixing.
- Bake the crust briefly so it sets and prevents a gritty texture.
- Beat cream cheese and sugar well, but avoid overbeating.
- Slow, low baking with a water bath reduces the chance of cracks and curdling.
- Cool the cheesecake gradually inside the oven before chilling to avoid collapse.
- This recipe fits a 7 inch springform pan; halve for 6 inch or double for 8–9 inch pans.
- You can also make this cheesecake in an Instant Pot using a foil sling and trivet.