There are recipes that feel like more than just food – they feel like comfort, like a hug on a plate. For me, this Biscoff cheesecake is exactly that. It’s rich, velvety, spiced just right, and ridiculously easy to make. Whether I’m serving it for friends, family, or just as a weekend treat, it never fails to disappear quickly. This has become my autumn love language – the perfect balance of indulgence and simplicity.
Ingredients:
250g Biscoff biscuits (crushed) 100g butter (melted) 500g cream cheese 250ml double cream 200g Biscoff spread (smooth or crunchy, your choice!) Extra Biscoff spread (melted, for topping) A few extra Biscoff biscuits (broken up, for garnish)
Method:
Crush the Biscoff biscuits until they resemble fine crumbs. Mix with the melted butter, then press firmly into the base of a springform tin to form the crust. In a large bowl, beat the cream cheese until smooth. Add the double cream and Biscoff spread, mixing until thick, creamy, and fully combined. Pour the filling over the biscuit base and smooth the top. Chill in the fridge for 2–4 hours, or until set. Once chilled, melt some Biscoff spread and pour it gently over the cheesecake for a glossy topping. Finish with crushed Biscoff biscuits sprinkled over the top. Slice, serve, and enjoy the autumn comfort in every bite.
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