Creamy Biscoff Cheesecake – A dreamy egg-free treat with a buttery biscoff cookie crust

Treat yourself to this decadent, egg-free Biscoff cheesecake, perfect for any cheesecake lover looking for a rich, creamy dessert with a touch of spiced caramel from Biscoff cookies. This succulent cheesecake features a crisp Biscoff cookie crust that houses a creamy cream cheese filling, mixed with the irresistible flavor of Biscoff spread. Whether you’re looking for a dairy-free option or a traditional version, this recipe can easily be adapted to suit your preferences. replaces the word nice with emptypped with a luxurious layer of melted Biscoff spread and extra cookie crumbs for texture, each bite is a heavenly combination of creaminess and crunch.

Why you’ll love it:

You’ll love this Biscoff cheesecake for its dreamy texture and ease of preparation. Without eggs in the filling, it offers the same creamy richness without the fuss, making it a perfect recipe for those with dietary restrictions or preferences. The combination of the spiced caramel flavor of the Biscoff spread and the sweetness of the cream cheese creates a balanced and indulgent treat, not too sweet but rich in flavor. The cookie crust, with its crumbly, buttery texture, complements the creamy center of the cheesecake, and the Biscoff topping adds an extra layer of flavor, making it a must-have at any gathering.

Perfect occasion:

This Biscoff cheesecake is ideal for any occasion where you want to wow your guests with a unique and sophisticated dessert. It’s perfect for birthdays, holiday dinners, or even as a midweek treat for the family. Its customizable egg- and dairy-free options also make it a versatile choice for people with dietary needs. The rich flavor and satisfying texture make this a great dessert for fall and winter gatherings, but it’s light enough to enjoy year-round. Whether you’re hosting a dinner party or just treating yourself, this cheesecake will quickly become a favorite.

Decorating Tips:

For the perfect presentation, consider drizzling melted biscoff spread over the top of the cheesecake in a swirl before adding the final biscuit crumbs. You can also pipe a little whipped cream around the edges of the cake for an extra touch of elegance and texture. If you’re feeling creative, try placing whole or halved Biscoff biscuits upright along the edges of the cake for a decorative finish that also adds extra crunch. A light dusting of powdered sugar can add a delicate touch, while crushed Biscoff biscuits sprinkled on top give it a rustic yet refined look.

Ingredients for the biscuit base:

• 20-22 (180g) Biscoff biscuits (or digestive/ginger biscuits), finely crushed
• 45 g (3 tablespoons) melted salted butter (vegan butter or butter of your choice)

Crust Instructions:

1. In a mixing bowl, combine the finely crushed cookies with the melted butter, stirring until the mixture resembles wet sand.
2. Prepare an 8-inch springform pan by lining the bottom with parchment paper. Press the cookie mixture into the base and up the sides of the pan using the flat bottom of a glass or spoon, creating a firm, even layer about 1/2 inch thick.
3. Place the crust in the refrigerator for at least 30 minutes to set.

Ingredients for the cheese biscuit layer:

• 450 g (16 oz) cream cheese, at room temperature (vegan or traditional)
• 65 g (1/3 cup) cane sugar or powdered sugar
• 55 g (1/4 cup) light brown sugar
• 2 teaspoons of vanilla extract
• 1/2 teaspoon of salt
• 190 g (3/4 cup) biscoff spread
• 160 ml (2/3 cup) unsweetened whipped cream (vegan or traditional)
• 25 g (3 tablespoons) cornstarch

Cheesecake Layer Instructions:

1. Preheat the oven to 330°F (165°C). Place a tray of boiling water on the bottom rack of the oven to create steam, which will help keep the cheesecake moist while baking.
2. In a large bowl, use an electric mixer or paddle attachment to beat the cream cheese until smooth and soft.
3. Add the cane sugar, brown sugar, vanilla extract and salt. Continue mixing until smooth and well mixed.
4. Gradually add the whipped cream and cornstarch to the mixture, mixing until the batter is very smooth and free of lumps. Scrape the sides and bottom of the bowl to make sure everything is evenly incorporated.
5. Pour the cheesecake mixture into the prepared crust and spread it into an even layer.
6. Place the springform pan on a baking sheet and bake for 25 to 30 minutes, or until the edges of the cheesecake are slightly raised and look set.
7. Turn off the oven, but leave the cheesecake in for an additional 45 minutes to cool and set gently.
8. After removing the cheesecake from the oven, let it cool completely at room temperature for 1 hour. Then transfer it to the refrigerator to chill for 7-8 hours (or overnight) before serving.

Ingredients for the filling:

• 170 g (1/2 cup) spread (smooth or crunchy)
• 30g (2-3 tbsp) Biscoff biscuit crumbs

replaces the word nice with emptypping Instructions:

1. Once the cheesecake has cooled, remove it from the springform pan and place it on a serving plate.
2. Gently heat the Biscoff in the microwave for a few seconds until it becomes pourable.
3. Pour the warmed Biscoff over the top of the cheesecake, letting it run down the sides.
4. Sprinkle the top with Biscoff cookie crumbs for added texture and decoration.

Enjoy your dreamy, creamy Biscoff cheesecake, a perfect balance of crunchy and creamy in every bite!