The easiest Biscoff cheesecake ever
The easiest Biscoff cheesecake ever is a easy Belgian recipe that serves 8. 300 calories per serving. Recipe by Fitwaffle Kitchen on YouTube.
Prep: 20 min | Cook: 10 min | Total: 40 min
Cost: $18.68 total, $2.34 per serving
Ingredients
- 200 g Lotus Biscoff Biscuits (crushed fine)
- 75 g Unsalted Butter (melted)
- 250 g Cream Cheese (room temperature)
- 80 g Icing Sugar (also called powdered sugar)
- 150 g Biscoff Spread (Cookie Butter) (plus extra 30 g for topping)
- 0.5 piece Lotus Biscoff Biscuit (for garnish) (whole biscuit, halved)
Instructions
Crush the biscuits
Place the Lotus Biscoff biscuits in a zip‑lock bag and crush with a rolling pin until fine, or pulse in a food processor.
Time: PT5M
Make the crust
Combine the crushed biscuits with melted butter, mix until evenly coated, then press the mixture firmly into the bottom of a ramekin, smoothing with the back of a spoon.
Time: PT5M
Chill the crust
Place the ramekin in the refrigerator while you prepare the filling.
Time: PT5M
Prepare the filling
In a clean mixing bowl, whisk together the room‑temperature cream cheese, icing sugar, and 150 g Biscoff spread until smooth and free of lumps.
Time: PT5M
Assemble the cheesecake
Spoon the filling onto the chilled crust, spreading it evenly with a spatula.
Time: PT5M
Add topping and garnish
Melt the remaining 30 g Biscoff spread in the microwave (10‑15 seconds) or in a small saucepan over low heat, drizzle over the top, and place a halved biscuit as a garnish.
Time: PT5M
Set the cheesecake
Return the ramekin to the refrigerator and let it set for at least 2 hours before serving.
Time: PT0M
Nutrition Facts
- Calories
- 300
- Protein
- 5 g
- Carbohydrates
- 30 g
- Fat
- 18 g
- Fiber
- 1 g
Dietary info: Vegetarian
Allergens: Milk, Wheat, Soy
Ingredient Substitutions
- Instead of Lotus Biscoff Biscuits: Graham crackers, Digestive biscuits
- Instead of Unsalted Butter: Margarine, Coconut oil
- Instead of Cream Cheese: Vegan cream cheese, Neufchâtel cheese
- Instead of Icing Sugar: Granulated sugar (processed in blender)
- Instead of Biscoff Spread (Cookie Butter): Nutella, Homemade cookie butter
- Instead of Lotus Biscoff Biscuit (for garnish): Chocolate curl, Caramel drizzle
Equipment Needed
- Ramekin (or small baking dish)
- Mixing Bowl
- Rolling Pin or Food Processor
- Spatula or Spoon
- Refrigerator
- Microwave or Small Saucepan (optional)
- Measuring Scale
- Parchment Paper (optional) (optional)
Critical Steps — Do Not Skip
- Crush the biscuits to the right consistency
- Press the crust firmly and evenly
- Whisk the filling until completely smooth
Chef Tips from the Video
- Line the ramekin with a small circle of parchment paper for easy removal.
- Use a kitchen scale for precise measurements – it makes the crust consistent every time.
Troubleshooting
Crust falls apart when pressing
Add a little more melted butter (5‑10 g) and press firmly; ensure the butter is fully melted.
Filling is lumpy
Make sure the cream cheese is at room temperature and whisk until completely smooth; scrape the sides frequently.
Cheesecake cracks on top after chilling
Do not over‑whisk; avoid sudden temperature changes – let the filling cool slightly before refrigerating.
Storage
Refrigerator: Cover and store in the fridge for up to 4 days.
Freezer: Not recommended; texture may become grainy.
Room temperature: Serve chilled; do not leave at room temperature for more than 1 hour.
Make-Ahead Tips
- Prepare the crust a day ahead and keep it refrigerated.
- The cheesecake can be assembled up to 24 hours in advance; keep covered.
Frequently Asked Questions
What is the cultural significance and history of Biscoff cheesecake in Belgian cuisine?
Biscoff cheesecake is a modern, no‑bake adaptation that showcases the iconic Lotus Biscoff cookie, a beloved Belgian biscuit first created in 1932. While traditional Belgian desserts focus on chocolate and fruit, the Biscoff spread has become a popular ingredient for its caramelized, spiced flavor, leading home cooks to incorporate it into cheesecakes for a quick, indulgent treat.
What are the traditional regional variations of Biscoff cheesecake in Belgium?
In Belgium, variations often replace the classic cream cheese base with mascarpone or quark, and some versions add a layer of chocolate ganache or a drizzle of coffee‑infused Biscoff sauce. The crust may also be made with speculoos biscuits, a spiced shortbread that pairs well with the caramel notes of Biscoff.
How is Biscoff cheesecake traditionally served in Belgian households?
It is usually served chilled, sliced into small squares, and sometimes topped with a light dusting of cocoa powder or a few whole Biscoff biscuits for garnish. It is a popular dessert for coffee breaks, family gatherings, and festive occasions such as Christmas or birthdays.
What occasions or celebrations is Biscoff cheesecake traditionally associated with in Belgian culture?
While not tied to a specific holiday, Biscoff cheesecake is a favorite for casual celebrations, brunches, and holiday dessert tables in Belgium, especially when the iconic Biscoff biscuits are already on hand for coffee or tea.
What other Belgian desserts pair well with Biscoff cheesecake?
Pair it with a cup of strong Belgian coffee, a glass of Belgian fruit beer, or alongside classic treats like Belgian waffles, speculoos cookies, or a simple fruit compote to balance the richness.
What are the most common mistakes to avoid when making One Pot Biscoff Cheesecake?
Common errors include over‑mixing the filling, which can incorporate too much air and cause cracks, using cold cream cheese which creates lumps, and not pressing the crust firmly enough, leading to a crumbly base. Follow the critical steps and keep ingredients at room temperature for best results.
Why does this Biscoff cheesecake recipe use melted butter for the crust instead of a no‑fat alternative?
Melted butter binds the crushed biscuits together, creating a firm yet tender crust. Fat‑free alternatives like applesauce would make the base too soft and unable to hold the creamy filling, especially in a no‑bake format.
Can I make One Pot Biscoff Cheesecake ahead of time and how should I store it?
Yes, you can assemble the cheesecake up to 24 hours in advance. Keep it covered with plastic wrap and store it in the refrigerator. The flavor improves as it chills, but avoid freezing as the texture may become grainy.
What texture and appearance should I look for when the filling of the Biscoff cheesecake is done?
The filling should be silky, glossy, and free of lumps, with a smooth surface that spreads easily. It should hold its shape when the ramekin is tilted slightly but still be soft enough to melt in the mouth.
How do I know when the One Pot Biscoff Cheesecake is set and ready to serve?
After at least 2 hours of refrigeration, the cheesecake will feel firm to the touch and the crust will be solid. Gently run a fingertip over the surface; it should leave a faint imprint that quickly springs back.
What does the YouTube channel Fitwaffle Kitchen specialize in?
Fitwaffle Kitchen focuses on quick, health‑conscious, and minimalist recipes that require few ingredients and minimal equipment, often featuring creative twists on classic comfort foods.
How does the YouTube channel Fitwaffle Kitchen's approach to dessert cooking differ from other dessert channels?
Fitwaffle Kitchen emphasizes one‑pot or single‑serve desserts that are low‑prep, use everyday pantry items, and avoid heavy baking, whereas many other dessert channels showcase elaborate, multi‑step baked goods.
Last updated: August 29, 2026
