*yummiest* Biscoff Cheesecake Recipe
*YUMMIEST* BISCOFF CHEESECAKE RECIPE is a medium American recipe that serves 8. 350 calories per serving. Recipe by Bake With Shivesh on YouTube.
Prep: 20 min | Cook: 45 min | Total: 1 hr 20 min
Cost: $9.65 total, $1.21 per serving
Ingredients
- 150 g Biscoff Cookies (crushed into fine crumbs)
- 60 g Unsalted Butter (melted)
- 200 g Cream Cheese (softened to room temperature)
- 100 g Biscoff Spread (room temperature)
- 1/4 cup Sweetened Condensed Milk
- 1 tsp Vanilla Extract
- 1/2 cup Heavy Cream
- 1 tbsp Cornflour
Instructions
Prepare the crust
Pulse the Biscoff cookies in a food processor until fine crumbs, then mix with melted butter until the mixture resembles wet sand.
Time: PT10M
Set the crust
Press the crumb mixture firmly into the bottom of a 5‑inch springform pan, creating an even layer. Chill in the refrigerator while you make the filling.
Time: PT5M
Make the filling
In a mixing bowl, combine softened cream cheese, Biscoff spread, sweetened condensed milk, vanilla extract, heavy cream, and cornflour. Whisk until smooth and free of lumps.
Time: PT10M
Assemble the cheesecake
Pour the filling over the chilled crust, smoothing the top with a spatula.
Time: PT2M
Prepare the water bath
Place the springform pan inside a large roasting pan. Fill the roasting pan with hot water until it reaches halfway up the sides of the springform pan.
Time: PT5M
Bake the cheesecake
Bake in a pre‑heated oven at 325°F (160°C) for about 45 minutes, or until the edges are set and the center still has a slight wobble.
Time: PT45M
Temperature: 325°F
Cool and chill
Turn off the oven, crack the door and let the cheesecake cool in the water bath for 1 hour. Then remove from the bath, let it reach room temperature, and refrigerate for at least 4 hours or overnight.
Time: PT1H
Garnish and serve
Before serving, sprinkle crushed Biscoff cookies or drizzle extra Biscoff spread over the top. Release the springform and slice with a hot, wet knife.
Time: PT5M
Nutrition Facts
- Calories
- 350
- Protein
- 5 g
- Carbohydrates
- 30 g
- Fat
- 22 g
- Fiber
- 1 g
Dietary info: Vegetarian, Contains gluten, Contains dairy
Allergens: Dairy, Gluten
Ingredient Substitutions
- Instead of Biscoff Cookies: Graham crackers, Digestive biscuits
- Instead of Unsalted Butter: Margarine
- Instead of Cream Cheese: Mascarpone, Vegan cream cheese
- Instead of Biscoff Spread: Cookie butter, Nutella
- Instead of Sweetened Condensed Milk: Evaporated milk + 1/4 cup sugar
- Instead of Vanilla Extract: Vanilla bean seeds
- Instead of Heavy Cream: Half‑and‑half
- Instead of Cornflour: Arrowroot powder
Equipment Needed
- Food Processor or Plastic Bag & Rolling Pin
- Mixing Bowl
- Spatula
- 5‑inch Springform Pan
- Large Roasting Pan (for water bath)
- Oven
- Measuring Cups and Spoons
- Whisk (optional)
- Refrigerator
Critical Steps — Do Not Skip
- Pressing the crust firmly ensures it holds together.
- Mixing the filling until completely smooth prevents grainy texture.
- Using a water bath prevents the cheesecake from cracking.
- Cooling slowly before refrigeration avoids surface cracks.
Chef Tips from the Video
- Toast the crushed Biscoff cookies lightly for an extra nutty flavor before mixing with butter.
- Add a pinch of sea salt to the filling to balance the sweetness.
Troubleshooting
Crack on the surface after baking.
Ensure the water bath is deep enough and cool the cheesecake slowly in the oven with the door slightly open.
Filling is too runny.
Make sure the cornflour is fully dissolved and the cream cheese is at room temperature before mixing.
Crust falls apart when slicing.
Press the crust firmly and chill it for at least 30 minutes before adding the filling.
Storage
Refrigerator: Cover and store for up to 4 days.
Freezer: Wrap tightly and freeze for up to 1 month.
Room temperature: Do not store at room temperature for more than 2 hours.
Make-Ahead Tips
- The crust can be prepared up to 24 hours ahead and kept refrigerated.
- Cheesecake can be baked a day in advance; keep it covered and refrigerate.
Frequently Asked Questions
What is the cultural significance and history of Biscoff cheesecake in American dessert cuisine?
Biscoff cheesecake blends the classic American cream cheese cheesecake with the popular Belgian Biscoff cookie butter, reflecting the modern trend of incorporating international flavors into familiar desserts. It has become a favorite for those who love the caramel‑spiced notes of Biscoff in a creamy cheesecake format.
What are the traditional regional variations of Biscoff cheesecake in the United States?
While the core recipe stays the same, some U.S. bakers add a layer of chocolate ganache, swirl caramel, or top with fresh berries. In the Midwest, a crumbly oat‑based crust is sometimes used instead of pure Biscoff crumbs.
How is Biscoff cheesecake traditionally served in American gatherings?
It is typically served chilled, sliced into 8 wedges, and garnished with extra crushed Biscoff cookies or a drizzle of Biscoff spread. It often appears at brunches, holiday parties, and casual dessert tables.
What occasions or celebrations is Biscoff cheesecake traditionally associated with in American culture?
Biscoff cheesecake is popular for birthdays, Thanksgiving desserts, and festive holiday gatherings because it offers a sophisticated yet easy‑to‑make sweet treat that impresses guests.
What other American desserts pair well with Biscoff cheesecake?
Pair it with a light fruit compote, caramel sauce, or a scoop of vanilla bean ice cream. It also complements a coffee or a spiced chai latte for a balanced dessert spread.
What makes Biscoff cheesecake special or unique in American cheesecake recipes?
The inclusion of Biscoff spread adds a distinct caramel‑spice flavor and a silky texture that sets it apart from traditional plain or fruit‑topped cheesecakes, creating a memorable taste profile.
How has Biscoff cheesecake evolved over time in American home baking?
Initially a novelty, the recipe has evolved with variations like gluten‑free crusts, vegan cream cheese alternatives, and the addition of flavored swirls, reflecting the growing demand for inclusive and creative dessert options.
What are the most common mistakes to avoid when making Biscoff cheesecake?
Common errors include over‑mixing the filling, which can incorporate too much air, and not using a sufficient water bath, leading to cracks. Also, adding the filling before the crust is fully chilled can cause the crust to become soggy.
Why does this Biscoff cheesecake recipe use a water bath instead of baking directly?
The water bath provides gentle, even heat that prevents the delicate filling from overheating, reducing the risk of cracks and ensuring a smooth, custard‑like texture throughout the cheesecake.
Can I make Biscoff cheesecake ahead of time and how should I store it?
Yes, the cheesecake can be baked a day ahead. Once completely cooled, cover tightly with plastic wrap and refrigerate. It will keep well for up to 4 days, or freeze for up to a month.
What does the YouTube channel Bake With Shivesh specialize in?
The YouTube channel Bake With Shivesh focuses on approachable, step‑by‑step baking tutorials, ranging from classic cakes to creative desserts, with an emphasis on clear visuals and practical tips for home bakers.
How does the YouTube channel Bake With Shivesh's approach to dessert baking differ from other baking channels?
Bake With Shivesh emphasizes minimal equipment, budget‑friendly ingredient choices, and thorough explanations of each technique, making complex desserts like Biscoff cheesecake feel accessible to cooks of all skill levels.
Last updated: September 6, 2026
