Biscoff Cheesecake

Ingredients

• 2 packages Biscoff Biscuits (approx 200 g each, crushed fine)
• 4 tablespoons Unsalted Butter (melted)
• 2 tablespoons Brown Sugar (or white granulated sugar)
• 0.25 teaspoon Cinnamon Powder (ground)
• 2 tablespoons Milk (add to adjust consistency of spread)
• 1 cup Whipping Cream (cold, heavy whipping cream)
• 0.5 cup Cream Cheese (softened)
• 2 tablespoons Powdered Sugar (sifted)
• 3 tablespoons Biscoff Spread (homemade from biscuit mixture)
• 2 tablespoons Biscoff Spread for topping (for piping)
• 1 tablespoon Biscuit Crumbs for garnish (crushed from biscuits)

Instructions

1. Grind First Biscuit Packet

   Place the contents of one Biscoff biscuit packet into the food processor and pulse until a fine powder forms.

   Time: PT5M

2. Combine Butter with First Powder

   Transfer the powdered biscuits to a bowl, add 2 Tbsp melted butter and mix until the mixture resembles wet sand.

   Time: PT3M

3. Make Homemade Biscoff Spread

   Grind the second packet of biscuits, then add 2 Tbsp melted butter, 2 Tbsp brown sugar, ¼ tsp cinnamon and 2 Tbsp milk. Blend until a smooth, thick paste forms.

   Time: PT7M

4. Adjust Spread Consistency

   Add 1–2 Tbsp additional milk and blend again until the spread is silky and easily spreadable.

   Time: PT3M

5. Whip the Cream

   In a clean bowl, whip 1 cup cold whipping cream with a hand mixer on high speed until stiff peaks form (about 4 minutes).

   Time: PT4M

6. Prepare Cream Cheese Mixture

   In another bowl, beat ½ cup softened cream cheese until smooth, then add 2 Tbsp powdered sugar and mix briefly.

   Time: PT3M

7. Combine Cream Cheese with Whipped Cream

   Fold the cream cheese mixture into the whipped cream and beat gently for 1 minute until fully incorporated.

   Time: PT2M

8. Incorporate Biscoff Spread

   Add 3 Tbsp homemade Biscoff spread to the cream mixture and fold until the colour is uniform and the texture is creamy.

   Time: PT2M

9. Create Biscuit Base in Glasses

   Divide the butter‑biscuit powder (from step 2) among six glasses, pressing firmly with the back of a spoon to form an even base.

   Time: PT5M

10. Add Cheesecake Filling

    Spoon the cheesecake mixture over each biscuit base, smoothing the top with a spatula.

    Time: PT5M

11. Pipe Biscoff Topping and Garnish

    Fill a piping bag with the remaining 2 Tbsp Biscoff spread and pipe decorative swirls on each cheesecake. Sprinkle with a little biscuit crumb for texture.

    Time: PT3M

12. Chill to Set

    Place the assembled glasses in the refrigerator for 4–5 hours until the cheesecake is firm.

    Time: PT5H

    Temperature: 4°C

Nutrition Facts

Calories

350

Protein

5 g

Carbohydrates

30 g

Fat

22 g

Fiber

1 g