If you love the irresistible taste of caramel, cinnamon, and crunchy cookies, this homemade Biscoff Cake is about to become one of your favorite desserts!
The first bite is absolutely delicious, but the real magic happens on the second day. After resting in the refrigerator, the flavors blend beautifully, the creamy filling becomes even more luscious, and the Biscoff topping develops an incredible texture.
This beautiful dessert combines a buttery Biscoff biscuit crust, a smooth and creamy cheesecake filling, rich cookie butter, and a generous caramel-like topping finished with crushed biscuits and whole Biscoff cookies.
It looks impressive enough for birthdays, holidays, dinner parties, and special celebrations, yet it is surprisingly easy to prepare at home.
Let’s make this delicious dessert step by step!
1. Ingredients You’ll Need
For the Biscuit Base
- 300 g Biscoff biscuits.
- 100 g unsalted butter, melted.
For the Creamy Cheesecake Filling
- 500 g cream cheese, softened.
- 250 ml cold heavy whipping cream.
- 120 g powdered sugar.
- 150 g Biscoff cookie butter spread.
- 1 teaspoon vanilla extract.
- 1 tablespoon lemon juice (optional).
For the Biscoff Topping
- 200 g Biscoff cookie butter spread.
- 3 tablespoons heavy cream or milk, if needed.
- 5–6 whole Biscoff biscuits.
- 5 crushed Biscoff biscuits.
Optional Decoration
- Extra cookie butter for drizzling.
- Crushed biscuits around the sides.
- A little caramel sauce.
2. Equipment Needed
- One 8-inch (20 cm) springform cake pan.
- Food processor or rolling pin.
- Electric hand mixer.
- Two mixing bowls.
- Silicone spatula.
- Small microwave-safe bowl.
- Baking paper.
- Cake spatula.
3. Step-by-Step Preparation
Step 1: Prepare the Biscuit Base
Place the Biscoff biscuits in a food processor and crush them into fine crumbs.
If you don’t have a food processor, place the biscuits inside a sealed plastic bag and crush them using a rolling pin.
Transfer the crumbs into a mixing bowl.
Add the melted butter and mix until all the crumbs are evenly coated.
The mixture should resemble wet sand.
Step 2: Shape the Base
Line the bottom of an 8-inch springform pan with baking paper.
Transfer the biscuit mixture into the pan.
Press it firmly and evenly across the bottom using the back of a spoon or the bottom of a glass.
Place the pan in the refrigerator for approximately 20–30 minutes while preparing the filling.
Step 3: Prepare the Creamy Filling
In a large mixing bowl, add the softened cream cheese and powdered sugar.
Beat using an electric mixer until the mixture becomes smooth and creamy.
Add the Biscoff cookie butter spread and vanilla extract.
Continue mixing until everything is well combined.
Scrape down the sides of the bowl to ensure there are no lumps.
Step 4: Whip the Heavy Cream
In a separate chilled bowl, pour in the cold heavy whipping cream.
Beat until stiff peaks form.
Be careful not to overwhip the cream.
The whipped cream should be thick, fluffy, and able to hold its shape.
Step 5: Combine the Filling
Gently fold the whipped cream into the cream cheese mixture using a silicone spatula.
Use slow, circular movements to maintain the light and airy texture.
Continue folding until the filling becomes smooth and evenly combined.
Avoid vigorous mixing.
Step 6: Assemble the Cheesecake
Remove the chilled biscuit base from the refrigerator.
Pour the prepared cheesecake filling over the biscuit crust.
Spread the filling evenly using a spatula.
Gently tap the pan on the countertop to remove any large air pockets.
Smooth the surface.
Step 7: Refrigerate Overnight
Cover the pan with plastic wrap.
Place it in the refrigerator for at least 6–8 hours, preferably overnight.
This step is essential because it allows the cheesecake to firm up and develop its flavor.
For the best results, leave it overnight.
4. How to Make the Delicious Biscoff Topping
See more on the next page
