Baked Biscoff Cheesecake
This baked Biscoff cheesecake features a crunchy Biscoff cookie crust, a rich and creamy eggless cheesecake filling, and a generous topping of smooth Biscoff spread. With simple ingredients and easy steps, this Biscoff cheesecake recipe is perfect for beginners and can be made completely dairy-free. It's ideal for special occasions or an everyday indulgence!
Yield: 10 servings
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Equipment
- 1 8-inch Springform Pan (20 cm)
Ingredients
Biscuit Base Ingredients
- 200 g Biscoff Cookies crushed (around 20-22 cookies)
- 45 g Butter* melted
Biscoff Cheesecake Filling Ingredients
- 450 g Cream Cheese* softened at room temperature
- 65 g Cane Sugar*
- 55 g Light Brown Sugar
- 2 tsp Vanilla Extract
- ½ tsp Salt
- 190 g Biscoff Spread
- 160 ml Whipping Cream*
- 25 g Cornstarch
Topping Ingredients
- 170 g Biscoff Spread smooth or crunchy
- 30 g Biscoff Cookie Crumbs
Instructions
Biscuit Base Instructions
- Mix the crushed cookies and melted butter, until you get a mixture resembling wet sand.
- Line the base of the springform pan with baking paper. Press the mixture into an 8-inch springform pan and use the flat bottom of a glass or a spoon.
- Press them into an even layer with an approximately 1/2-inch thickness of the biscuit base and around the sides of the pan as shown in the picture.
- Place it in the fridge for 30 minutes to set.
Cheesecake Filling Instructions
- Preheat oven to 325F or 160C. Place a tray with water on the bottom rack to create steam for baking the cheesecake prior to baking the cheesecake.
- In a bowl mix cream cheese with an electric whisk or paddle attachment until it is soft.
- Add Biscoff spread and mix until it is smooth
- Add cane sugar, light brown sugar, vanilla, salt, mix it all using an electric whisk.
- Then add cream and cornstarch. Mix with the electric whisk until smooth. Use a spatula to scrape the bottom of the bowl to make sure there are no lumps of cream cheese.
- Pour the cheesecake mixture into the prepared pan. Spread it in an even layer.
- Place the pan on a baking tray & bake for 25-30 minutes.
- When the edges of the cheesecake have slightly risen and appear set. Turn the oven off and allow the cheesecake to cool in the oven.
- Remove from the oven and let it cool completely at room temperature for at least 1 hour and then in the fridge.
- Remove cheesecake from a springform pan and place it on a serving plate using a spatula.
Topping Instructions
- Add a thick layer of melted Biscoff (not too hot) on top of cooled cheesecake.
- Decorate with cookie crumbs.
- Store in an airtight container in the fridge for 3-4 days.
Notes
- Cup vs weighing scale: The US customary cup measurement serves as a rough estimate, as it can have uncertainties, so for precise results, it's recommended to weigh your ingredients using a digital scale in grams. Baking often requires precision and accuracy.
- Butter: dairy-free salted butter sticks or any salted butter of your choice
- Whipping cream: use dairy-free unsweetened whipping cream/coconut cream from a can of chilled coconut milk (full fat)
- Cream cheese: dairy-free cream cheese or any plain full-fat cream cheese of your choice
- Plain yogurt or sour cream: dairy-free unsweetened yogurt, dairy-free sour cream or any plain Greek yogurt or sour cream of your choice
- Sugar: cane sugar can be substituted with granulated sugar or castor sugar. Ensure the sugar is vegan-friendly (some sugars are processed with bone char) or use coconut sugar or organic cane sugar
- Graham Crackers
- Gingersnap Cookies
- Digestive Biscuits
- Speculoos Cookies
- Smooth or Crunchy Cookie Butter Spread
- Speculoos Spread