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Biscoff Cheesecake 6"
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A picture of Biscoff Cheesecake 6".

Biscoff Cheesecake 6"

Stephen Heaps
Stephen Heaps @cook_115077564

It's a really nice recipe

It's a really nice recipe

Read more

Biscoff Cheesecake 6"

Stephen Heaps
Stephen Heaps @cook_115077564

It's a really nice recipe

It's a really nice recipe

Read more
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Ingredients

6 servings
  • 20 piecesBiscuits
  • 100 gUnsalted butter
  • 250 gCream cheese
  • 120 gBiscoff spread
  • 0.5 tspVanilla extract
  • 125 mlDouble cream
  • 40 gIcing sugar
  • 150 gBiscoff spread (for topping)
  • 3 piecesBiscuits (for topping)
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Steps

  1. 1

    Smash or blend 20 biscuits. Melt 100g butter and mix with biscuits. Press into tin and chill for 1 hour.

  2. 2

    In a bowl, mix 250g cream cheese and 0.5 tsp vanilla. Add 120g Biscoff spread and mix.

  3. 3

    In another bowl, whip 125ml double cream with 40g icing sugar.

  4. 4

    Fold whipped cream mixture into the cream cheese mixture.

  5. 5

    Pour filling onto biscuit base. Chill for 2 hours.

  6. 6

    Melt 150g Biscoff spread (30 sec in microwave). Pour over cheesecake and let set for 1 hour.

  7. 7

    Decorate with 3 crushed biscuits.

Tips

For a smoother texture, ensure the cream cheese is at room temperature before mixing.

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Stephen Heaps
Stephen Heaps @cook_115077564
on December 30, 2025 20:38

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