Biscoff Cheesecake

  • 15MINS
  • 1HR
  • 234KCAL

Cheesecake is back on the menu! We’ve made a few healthy swaps to keep this indulgent Biscoff Cheesecake lower in calories and Points.

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NutritionPer Serving

  • Calories234
  • Carbs24g
  • Protein12g
  • Fat10g
  • Saturates4g
  • Sugars12g

Biscoff Cheesecake - Pinch of Nom Slimming Recipes

For the full list of ingredients and comprehensive instructions, please see the recipe card below. Before you scroll, there’s important stuff in the blurb!

Staying on plan shouldn’t have to mean giving up desserts. Creamy cheesecake is one of our favourite ways to end a meal, so we can’t wait for you to try this one!

It seems like Biscoff is everywhere right now! We’ve seen this trendy flavour used in all kinds of desserts and sweet treats and we just knew we had to try it in a cheesecake. 

The delicious spread is flavoured with the Lotus Biscoff biscuits you might have seen in the supermarket. 

They have a buttery, caramelised flavour with hints of subtle spice, and are often served with a cup of coffee. 

Both the biscuits and spread are brilliant for baking! They add so much flavour to this baked cheesecake that you won’t even notice that we’ve swapped some of the ingredients for reduced fat options to keep the recipe slimming friendly. 

This is a real showstopper of a dessert and perfect for special occasions!

What diets is this Biscoff Cheesecake suitable for?

Biscoff Cheesecake is suitable for vegetarians. 

If you’re cooking for people with allergies, be extra careful when checking ingredients and preparing food!

How Weight Watchers friendly is this Biscoff Cheesecake recipe?

  • You need to count 8 Points per portion of this Biscoff Cheesecake recipe if you’re on WW Green. 
  • You need to count 7 Points per portion of this Biscoff Cheesecake recipe if you’re on WW Blue.
  • You need to count 7 Points per portion of this Biscoff Cheesecake recipe if you’re on WW Purple.

Do you need any special ingredients to make Biscoff Cheesecake?

You’ll need some Lotus Biscoff spread and some Lotus Biscoff biscuits. These are readily available in most supermarkets. 

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To make the cheesecake you’ll need a 20cm baking tin with a loose bottom like this one from Amazon. 

A set of mixing bowls is a kitchen essential, like this one that includes a large bowl to stir together the cheesecake mix. 

How many calories are in this Biscoff Cheesecake?

There are 234 calories per portion in this Biscoff Cheesecake recipe, which means it falls into our Weekly Indulgence recipe category. If you’re counting calories or following one of the popular diet plans like Weight Watchers, this recipe fits in perfectly as a special treat.

NHS guidelines suggest men should aim for 2,500 calories per day to maintain a healthy body weight, and women require around 2000 calories. Each person has different calorie requirements depending on their goal, so you may want to adjust your daily calorie intake according to your own personal goal.

Step 1

Preheat the oven to 140ºC.

Step 2

Grease a 20cm tin with a little of the extra reduced fat spread and line the base with some greaseproof paper.

Step 3

Add the crushed biscuits to a bowl and stir in the melted reduced fat spread. Press into the base of the tin. Pop into the fridge whilst you make the cheesecake.

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Step 4

Beat together the cream cheese, Greek yoghurt, sweetener, Biscoff spread, cornflour and eggs.

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Step 5

Pour the mixture onto the biscuit base and place the tin onto a baking tray.

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Step 6

Place on a low shelf in the oven and bake for 50-60 minutes until it’s set around the edges but still has a wobble in the centre.

Step 7

Remove from the oven and leave to cool for 1 hour. Once cooled, place in the fridge to chill for a minimum of 2 hours.

Step 8

Remove the cheesecake from the tin and peel away the greaseproof paper, place onto your serving plate.

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Step 9

Add the Biscoff spread to a small bowl and microwave for 30 seconds until melted and liquid.

Step 9 pinchofnom.com

Step 10

Drizzle over the cheesecake and sprinkle over the crumbled Biscoff biscuits. Slice into 10 and serve.

Step 10 pinchofnom.com Step 10 pinchofnom.com

Biscoff Cheesecake - Pinch of Nom Slimming Recipes

What could I serve with this Biscoff Cheesecake?

This cheesecake is the perfect end to a delicious Sunday roast.

No matter how full you are, you’ll want to squeeze in a slice of this! 

Why not serve it as the final course after this starter and main?

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How do you know when Biscoff Cheesecake is cooked?

You should cook this Biscoff Cheesecake until it’s set at the edges and still wobbly in the middle. This will take 50-60 minutes.

It’s really important to let the cheesecake cool at room temperature for at least an hour and then let it chill in the refrigerator for at least two hours. 

This will make sure the filling has set firmly so the cheesecake will be easier to serve. 

Standard advice here in the UK is to cook food until it has reached 70°C and stayed at that temperature for 2 minutes. This is to keep your family safe. 

How long can you keep Biscoff Cheesecake in the fridge?

Once you’ve served this recipe, you’ll ideally need to eat it within 4 hours.

You can store any leftovers of this Biscoff Cheesecake in the fridge for around 3 days. Make sure that you store them in a container with a lid in the refrigerator. 

Can I freeze Biscoff Cheesecake?

No, this recipe isn’t suitable for freezing. 

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Biscoff Cheesecake

Cheesecake is back on the menu! We’ve made a few healthy swaps to keep this indulgent Biscoff Cheesecake lower in calories and Points.
  • Prep Time
    15 MINS
  • Cook Time
    1 HR
  • KCals 234
  • Carbs 24G
  • WW Points:
  • 8 Green
  • 7 Blue
  • 7 Purple

Ingredients

For the cheesecake

  • 175 g Lotus Biscoff biscuits crushed
  • 50 g melted reduced fat spread plus a little extra for greasing
  • 400 g lightest cream cheese
  • 400 g 0% fat Greek yoghurt
  • 1 tbsp white granulated sweetener
  • 2 tbsp Lotus Biscoff spread
  • 2 tbsp cornflour
  • 2 medium eggs

For the top

  • 1 tbsp Lotus Biscoff Spread
  • 2 Lotus Biscoff biscuits crushed

large mixing bowl

20cm loose bottom tin

We use a fan assisted oven for all of our recipes. Check out our oven temperature conversion guide.

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Instructions

  1. Pre-heat the oven to 140ºC.
  2. Grease a 20cm tin with a little of the extra reduced fat spread and line the base with some greaseproof paper.
  3. Add the crushed biscuits to a bowl and stir in the melted reduced fat spread. Press into the base of the tin. Pop into the fridge whilst you make the cheesecake.
  4. Beat together the cream cheese, Greek yoghurt, sweetener, Biscoff spread, cornflour and eggs.
  5. Pour the mixture onto the biscuit base and place the tin onto a baking tray.
  6. Place on a low shelf in the oven and bake for 50-60 minutes until it’s set around the edges but still has a wobble in the centre.
  7. Remove from the oven and leave to cool for 1 hour. Once cooled, place in the fridge to chill for a minimum of 2 hours.
  8. Remove the cheesecake from the tin and peel away the greaseproof paper, place onto your serving plate.
  9. Add the Biscoff spread to a small bowl and microwave for 30 seconds until melted and liquid.
  10. Drizzle over the cheesecake and sprinkle over the crumbled Biscoff biscuits. Slice into 10 and serve.

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2 comments

See what others have to say

Charlotte DuttonSunday 12th September 2021

Hi, can this be made using individual small dishes

Thanks

Reply

    HollyWednesday 15th September 2021

    Hey Charlotte, Yes you could make this cheesecake in individual dishes just keep an eye on them in the oven as they may cook a lot quicker than a large cheesecake. Hope that helps!

    Reply

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