Biscoff Cheesecake
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Indulge your taste buds with the heavenly delight of Lotus Biscoff Cheesecake. This decadent dessert is a perfect blend of creamy cheesecake filling, a luscious Biscoff cookie crust, and a dreamy whipped cream topping. If you’re a fan of Biscoff cookies and cheesecake, this recipe is sure to become one of your favorite desserts.
Indulge in the creamy goodness of this Lotus Biscoff Cheesecake, a delightful treat for Biscoff lovers and dessert enthusiasts alike. Enjoy the perfect blend of flavors and textures in every bite!
This is one of our easy dessert recipes you will want to bookmark for later.
Why You’ll Love This Recipe
- Creamy Biscoff Cheesecake Filling: A rich and velvety filling made with softened cream cheese, sugar, eggs, vanilla Greek yogurt, and a touch of lemon juice.
- Irresistible Biscoff Cookie Crust: The crust features the irresistible flavor of Biscoff cookies, mixed with melted unsalted butter for the perfect texture.
- Dreamy Whipped Cream Topping: A heavenly topping made with heavy whipping cream and powdered sugar, adding a light and fluffy finish to each bite.
- Easy to Make: Simple step-by-step instructions make this recipe accessible, even for first-time bakers.
- Perfect Dessert for Biscoff Lovers: If you adore the unique taste of Lotus Biscoff cookies, this cheesecake is a must-try.
Ingredients for Biscoff baked cheesecake
Crust:
- Crushed Biscoff cookie crumbs
- Melted unsalted butter
Filling:
- Softened cream cheese
- Sugar
- Eggs
- Lemon juice
- Flour
- Vanilla Greek yogurt
Topping:
- Heavy whipping cream
- Powdered sugar
Equipment and kitchen tools
- Cupcake pan
- Cupcake liners
- Stand mixer
- Pastry bag
- Large star tip
How to make Biscoff Lotus cheesecake
Step 1 – Prepare Cookie Crust
Preheat the oven to 325 degrees. Place cupcake liners in your pan.
Crush the Biscoff cookies into small pieces and crumbs. Some small chunks are okay—they do not need to be super fine crumbs. Mix until the butter is incorporated and the mixture has a wet appearance.
Step 2 – Add Crust to Pan
Scoop out one heaping, loosely packed tablespoon worth of the crust mixture and place it in the bottom of the cupcake-lined baking pan.
Using the back of the tablespoon or the flat bottom of a ¼ cup measuring cup, gently press down to pack the crust into the bottom of the pan. Repeat with the remaining crust mix. Set aside.
Step 3 – Prepare Cream Cheese Mixture
In the bowl of a stand mixer, combine the sugar and softened cream cheese—cream until smooth. Take your time with this step—if your cream cheese is not incorporated well enough or it was cold, there will be chunks in your cheesecakes. Make sure the mixture is creamed together well.
Step 4 – Add Eggs
Add the eggs to the cream cheese mixture and mix until combined.
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Step 5 – Add Remaining Cheesecake Ingredients
Add in the flour, vanilla, yogurt, and lemon juice.
Combine well again—stop the machine, scrape down the sides of the bowl, and mix again.
Step 6 – Top Crust with Cheesecake Mixture
Step 7 – Fill with Cheesecake Mixture
Fill each cupcake liner until just under the rim of the top. Cheesecakes will not overflow when baked. They will puff up slightly during the baking time, but then settle again once cooled.
Bake in a preheated oven for approximately 14–16 minutes. Before removing from the oven, perform a “jiggle test”—gently wiggle the pan, and the centers of the cheesecakes should move slightly while the edges remain in place.
The cheesecakes will completely solidify once cooled, but overbaking until completely set makes for a dry and crumbly cheesecake.
Remove from the oven and allow to cool to room temperature. Then place in the fridge for an additional 2 hours to completely set. Do not remove the liners from the pan before they have cooled and solidified; otherwise, you will have a messy, broken cheesecake.
Step 8 – Prepare Whipped Topping
Once the cheesecakes have cooled, they can be served. Just prior to serving, finish the topping.
Place the heavy cream and powdered sugar in the bowl of a stand mixer and mix on high speed for 1–2 minutes until stiff peaks form.
Transfer the whipped cream to a pastry bag fitted with a large star tip and gently pipe a dollop of cream on each cheesecake. Sprinkle with additional cookie crumbs. Enjoy!
Tips for best results
- Use a food processor for fine Biscoff cookie crumbs.
- Make sure to use room temperature cream cheese for a smooth batter.
- Perform the “jiggle test” to avoid overbaking and ensure a creamy texture.
- Allow the cheesecakes to cool completely before removing them from the pan.
- Full-fat cream cheese works best for this recipe. Philadelphia cream cheese works best but you can use any you have.
Substitutions and Variations
- Experiment with different Biscoff cookie varieties for unique flavors.
- Substitute vanilla Greek yogurt with plain yogurt, and then add your own vanilla extract.
- Sour cream can also be substituted for the yogurt for a tangier flavor.
- For a shortcut, you can use Cool Whip instead of the homemade whipped topping.
- Mix in some Biscoff cookie butter to the batter, or melt it and drizzle it on top of the cheesecake for extra Biscoff flavor.
FAQs About This Recipe
The cheesecakes can be stored in an airtight container in the refrigerator for 3 days or frozen for up to 3 months.
While Biscoff cookies complement the flavor, you can experiment with other cookie varieties.
If cheesecakes are overcooked, they will brown. If they are baked at too high a temperature, they will crack. To ensure the cheesecake is done without these issues, do a jiggle test! The outside edges of the cheesecake(s) should be set with a slight jiggle in the middle when you GENTLY shimmy the baking dish. If there is no jiggle, they are overbaked and should be removed immediately. If there is too much of a jiggle, continue to bake and test occasionally until done.
This recipe can also be used to make one 9-inch cheesecake. Using a springform pan, cover the bottom of the pan in two layers of foil and then place it in a large roasting pan with approximately 2 inches of water to create a water bath. Bake for approximately 60 minutes or until the outside edges are set with a slight jiggle in the middle.
To crush the Biscoff cookies, place your cookies in a large Ziploc bag and use a rolling pin to crush them into small pieces. Or, a food processor works as well.
We used a pastry bag fitted with a large star tip, both of which can be found at local hobby stores or online. You may also substitute a Ziploc bag if needed.
More great cheesecake recipes
Biscoff Cheesecake
Ingredients
Crust
- 2 cups crushed Biscoff cookie crumbs
- ½ cup melted unsalted butter
Cheesecake Filling
- 16 oz softened cream cheese
- 1 cup sugar
- 4 eggs
- 2 tablespoons lemon juice
- 3 tablespoons flour
- 2 cups vanilla Greek yogurt
Whipped Topping
- 1 cup heavy whipping cream
- ¼ cup powdered sugar
Instructions
- Preheat the oven to 325 degrees. Place cupcake liners in your pan.
- Crush the Biscoff cookies into small pieces and crumbs. Some small chunks are okay – does not need to be finely ground. Mix until the butter is incorporated and the mixture has a wet appearance.
- Scoop out one heaping, loosely packed tablespoon worth of the crust mixture and place in the bottom of the cupcake lined baking pan. Using the back of the tablespoon or the flat bottom of a ¼ cup measuring cup, gently press down to pack the crust into the bottom of the pan. Repeat with the remaining crust mix. Set aside.
- In the bowl of a stand mixer, combine the sugar and softened cream cheese – cream until smooth. Take your time with this step – if your cream cheese is not incorporated well enough or it was cold, there will be chunks in your cheesecakes. Make sure the mixture is creamed together well. Add in the eggs and mix until combined.
- Add in the flour, vanilla, yogurt and lemon juice. Combine well again – stop the machine and strape down the sides and mix again.
- Fill each cupcake liner until just under the rim of the top. Cheesecakes will not overflow when baked. They will puff up slightly during the bake time, but then settle again once cooled. Bake in preheated oven for approximately 14-16 minutes.
- Before removing from the oven, preform a “jiggle test” – gently wiggle the pan and the centers of the cheesecakes should move slightly while the edges remain in place. The cheesecakes will completely solidify once cooled but overbaking until it is completely set makes for a dry and crumbly cheesecake.
- Remove from the oven and allow to cool to room temperature. Then place in the fridge for an additional 2 hours to completely set. Do not remove the liners from the pan before they have cooled and solidified, otherwise you will have a messy, broken cheesecake.
- Once the cheesecakes have cooled, they can be served. Just prior to serving, finish the topping.
- Place the whipping cream and powdered sugar in the bowl of a stand mixer and mix on high speed for 1-2 minutes until stiff peaks form. Transfer the whipped cream to a pastry bag fitted with a large star tip and gently pipe a dollop of cream on each cheesecake. Sprinkle with additional cookie crumbs. Enjoy!
Notes
Nutrition
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