Description
Indulge in a creamy Biscoff cheesecake with a unique cookie crust. This recipe features both classic baked and easy no-bake methods.
Ingredients
Scale
- 250 g Lotus Biscoff biscuits (finely crushed)
- 75 g unsalted butter (melted)
- 680 g full-fat brick-style cream cheese (room temperature)
- 150 g granulated sugar
- 120 g full-fat sour cream (room temperature)
- 130 g Lotus Biscoff cookie butter
- 3 large eggs (room temperature)
- 130 g Lotus Biscoff cookie butter (for drip topping)
- 3 Lotus Biscoff biscuits (finely crushed for garnish)
- 480 ml heavy cream (whipped to stiff peaks)
- 15 ml fresh lemon juice (1–2 tablespoons, to taste)
- 7 g powdered gelatin (optional for firmer slices)
- 45 ml cold water (for blooming gelatin)
Instructions
- Preheat your oven to 160°C (320°F).
- In a mixing bowl, combine the finely crushed Biscoff biscuits with the melted butter.
- Press this mixture firmly into the bottom of a 9-inch springform pan.
- In a large bowl, beat the cream cheese until it’s smooth.
- Gradually add the sugar, sour cream, and Biscoff cookie butter, mixing until combined.
- Add the eggs one at a time, mixing on low speed after each addition.
- Stir in the lemon juice.
- Pour the filling into the crust and smooth out the top.
- Bake for about 50-60 minutes.
- Chill the cheesecake in the refrigerator for at least 4 hours.
- Drizzle warmed cookie butter on top and sprinkle with crushed Biscoff biscuits.
Notes
If your cheesecake cracks while baking, you can cover it with whipped cream or cookie butter.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking, No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 22g
- Sodium: 300mg
- Fat: 32g
- Saturated Fat: 16g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 150mg
Keywords: biscoff, cheesecake, dessert, no-bake cheesecake, baked cheesecake