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A slice of Biscoff cheesecake with a crumbly topping, served on a white plate with a fork.

Biscoff Cheesecake Recipe with Chocolate Variation

Author: Jessica Haggard
A buttery spiced cookie crust holds a silky no-bake Lotus Biscoff cheesecake filling finished with a glossy cookie butter drizzle, no oven required. This easy Biscoff cheesecake recipe is made ahead of time, so it is ready and chilled for your next holiday or gathering without any stress.
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Prep Time 30 minutes
Chilling Time 6 hours
Total Time 6 hours 30 minutes
Course Desserts
Cuisine American
Servings 12 slices
Calories 521 kcal

Ingredients
 
 

For the Crust:

  • 2 cups crushed Biscoff cookies divided
  • 7 tablespoons unsalted butter melted

For the Filling:

  • 16 ounces cream cheese softened
  • ½ cup granulated sugar
  • ¾ cup Biscoff spread
  • 1 teaspoon vanilla extract
  • ¾ cup cold heavy cream
  • ⅔ cup dark chocolate chips melted (optional)

For the Topping:

  • ⅓ cup heavy cream
  • 3 tablespoons Biscoff spread
  • crushed Biscoff cookies for garnish
  • chocolate shavings chocolate shavings

Instructions
 

  • Mix the crushed Biscoff cookies with the melted butter.
    A bowl containing melted butter mixed with brown sugar, white sugar, and vanilla extract on a gray surface.
  • Tress the mixture firmly into the bottom of a 9-inch (23 cm) springform pan. Pop it in the fridge while you make the filling.
    A round baking pan filled with a smooth, evenly packed layer of crushed biscuit or graham cracker crust on a gray surface.
  • Beat the cream cheese and sugar together until smooth. Add the Biscoff spread and vanilla, then mix until it's all combined.
    A stainless steel mixing bowl filled with smooth, creamy, light brown frosting on a gray countertop.
  • In another bowl, whip the heavy cream to soft peaks, then gently fold it into the cream cheese mixture. Going for the chocolate version? Fold in the melted chocolate now too.
    A metal mixing bowl with a light brown batter and a mound of whipped cream being combined, set on a gray surface.
  • Layer the filling in two parts over the chilled crust: spread half the filling, sprinkle on the remaining cup of cookie crumbs, then spread the rest of the filling on top.
    Three containers on a gray surface: one with BIscoff batter, one with crushed graham crackers, and one with a graham cracker crust in a springform pan.
  • Smooth it out and refrigerate for at least 6 hours (overnight is even better) until it's fully set.
    A round baking pan filled with smooth, light brown batter on a gray surface.
  • Warm the heavy cream and Biscoff spread together in a saucepan or microwave until smooth. Let it cool a bit before pouring it over the chilled cheesecake.
    A stainless steel pot containing smooth Biscoff spread sits on a gray surface.
  • Finish with crushed Biscoff cookies and chocolate shavings on top. Slice it up and serve cold.
    A round cake with Biscoff spread frosting, topped with a whole Lotus Biscoff biscuit and crushed biscuit crumbs along the edge, on a gray surface.

Notes

Use a measuring cup to pack the crust down tight so it doesn't crumble when you slice it.
Wait to add the cookie crumbs until right before serving so they stay crunchy.
Serve: Pair with coffee or a mocktail. It’s the perfect make-ahead dessert to follow a holiday dinner.
Store: Refrigerate the cheesecake covered for up to 4 to 5 days. To freeze, wrap it tightly in plastic and foil for up to 1 month. Add the toppings and cookie garnish just before serving so they stay crunchy.
Macros are calculated for the cheesecake only; toppings are not included.

Nutrition

Serving: 1sliceCalories: 521kcalCarbohydrates: 37gProtein: 6gFat: 39gSaturated Fat: 22gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 0.3gCholesterol: 80mgSodium: 228mgPotassium: 161mgFiber: 1gSugar: 23gVitamin A: 1029IUVitamin C: 0.2mgCalcium: 94mgIron: 1mg
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