Delicious Biscoff-Inspired Cheesecake

You’re in for a treat — this Biscoff-Inspired Cheesecake is creamy, spiced, and loaded with that irresistible caramelized cookie flavor from Lotus Biscoff cookies and spread. It’s a no-fail crowd-pleaser, perfect for special occasions or just when you’re craving something decadent.

🍰 Biscoff Cheesecake (No-Bake or Baked Versions Below)

🕒 Prep Time: 25 mins

Chill Time: 4–6 hours (no-bake) or as needed after baking
Serves: 10–12

🧁 Ingredients

For the Crust:

• 2 cups Biscoff cookie crumbs (~1 sleeve of cookies)

• 6 tablespoons melted butter

For the Filling:

• 16 oz (2 blocks) cream cheese, softened

• 1 cup Biscoff spread (smooth or crunchy)

• 1/2 cup powdered sugar

• 1 teaspoon vanilla extract

• 1 cup heavy cream, cold

For the Topping:

• 1/2 cup Biscoff spread, melted slightly for drizzling

• Crushed Biscoff cookies, for garnish

• Optional: whipped cream or white chocolate shavings

🥶 No-Bake Method (Easiest!)

1. Prepare the crust:
   Mix crushed Biscoff cookies and melted butter. Press into the bottom of a 9-inch springform pan. Chill in the fridge while you make the filling.

2. Make the filling:
   In a large bowl, beat cream cheese, Biscoff spread, powdered sugar, and vanilla until smooth and fluffy.
   In a separate bowl, whip the cold heavy cream until stiff peaks form. Gently fold the whipped cream into the Biscoff mixture until combined.

3. Assemble:
   Pour filling into the chilled crust and smooth the top. Cover and chill in the refrigerator for at least 4–6 hours, or overnight for best texture.

4. Finish & serve:
   Once firm, drizzle melted Biscoff spread over the top, sprinkle crushed cookies, and add whipped cream if you like. Slice and enjoy!

🔥 Baked Version (Extra Rich)

Use the same crust, but bake at 325°F (160°C) for 8–10 minutes, then let cool before adding filling.

For the filling:

• Add 2 eggs to the filling ingredients (don’t whip cream).

• Mix all ingredients until smooth and pour into the pre-baked crust.

• Bake at 325°F (160°C) for 45–55 minutes or until edges are set and the center jiggles slightly.

• Cool completely, then chill for at least 4 hours before topping.

💡 Tips:

• Make it in mini jars or cupcake tins for individual servings.

• Swap Biscoff with other cookie spreads if needed (like Trader Joe’s Cookie Butter).

• Want extra indulgence? Fold in white chocolate chips or swirl caramel on top.

Let me know if you want a gluten-free, vegan, or smaller-batch version!