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biscoff cheesecake decorated with caramel and biscuits in a glass jar on a wooden board
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Delicious Biscoff Cheesecake Recipe

Cute individual biscoff cheesecakes. An easy, no bake biscoff cheesecake recipe using biscoff cookie butter and a lotus biscoff cookie base.
Course Dessert
Cuisine Modern Australian
Total Time 30 minutes
Servings 4
Calories 934kcal
Author Lee-Ann Grace

Ingredients

  • 200 g Biscoff spread smooth
  • 250 g cream cheese I used full fat
  • 250 ml thickened cream
  • 140 g Biscoff cookies (approx 18 cookies plus extra to decorate)
  • 1 tablespoon icing/confectioners sugar
  • 40 g salted butter melted
  • ½ teaspoon light brown sugar
  • ¾ teaspoon vanilla essence
  • thick caramel to decorate
Metric - US customary

Instructions

*For US units of measure refer to ingredients list above and select US customary*

  • Place cookie/biscuits (140g) into a food processer and process into fine crumbs.
  • Combine melted butter (40g), light brown sugar (½ tsp) and vanilla (¾ tsp) then add to the biscuit crumbs in the processor and process until mixed, then set aside (reserve 1 tablespoon of crumbs for decoration if using).
  • In a large bowl, mix cream cheese (250g) until smooth, then add Biscoff spread (200g/⅔ cup) and mix to combine.
  • In a separate bowl, whip the cream (250ml) into soft peaks, then fold Biscoff/cream cheese mixture into the whipped cream until combined.
  • Divide biscuit crumb mixture evenly between four glasses, then spoon or pipe cheesecake mixture on top of the biscuit base. Refrigerate until firm, about 1 - 1½ hours.
  • Decorate with reserved biscuit crumbs, thick caramel and extra biscoff cookies to serve.

Notes

  • If you can't find Lotus Biscoff cookies for the base, you can use another type of biscuit or cookie.
  • Once you have combined all of the ingredients for your cheesecake filling, give it a taste for sweetness and add more icing/confectioners sugar if needed (a small amount at a time).
  • Reserve a tablespoon or so of biscuit crumbs (before you add the butter) to keep for decoration if you like.
  • These can be made ahead, then kept in the fridge in their glasses and decorated just before serving OR make the cheesecake mixture and biscuit crumb base and refrigerate separately and then assemble in the glasses to serve.
*Please note that the amount of calories per serve is provided as a guide only, as ingredients and cooking methods can vary greatly*

Nutrition

Calories: 934kcal