Biscoff Cheesecake

  • 15MINS
  • 1HR
  • Serves 10
  • 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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Easy Peasy Biscoff Cheesecake pinchofnom.com

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?

Weight Watchers’ new PersonalPoints plan calculates each individual’s Points allowance based on their unique food preferences and goals. This means we’re no longer able to offer exact WW points for our recipes.

The good news is that all of our recipes are still Weight Watchers friendly! If you have any questions about your Points budgets or you’re unsure how a certain recipe will fit into your plan, please reach out to Weight Watchers directly.

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. 

Hints & Tips

Below we added some of our communities most common hints and tips. We hope you find them useful.

1
NEW TIP
Different cheese.
So I ran out of cream cheese and had to use a mix of primula and quark, it was still delicious so I think if I try it with Philadelphia next time it will be phenomenal.
1
Lovely light dessert
Leave to set overnight if time allows

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‘My first time making a cheesecake, I found the recipe really easy to follow and everyone loved the result, I will definitely be making it again.’

Michelle

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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.

Step 3 pinchofnom.com Step 3 pinchofnom.com

Step 4

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

Step 4 pinchofnom.com

Step 5

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

Step 5 pinchofnom.com

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.

Step 8 pinchofnom.com

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

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.

Please do not screenshot this. Recipes are updated often

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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28 comments

See what others have to say

HollySunday 6th November 2022

I made this last night and it was lovely, came out perfectly but the cream cheese was very strong. How can I make it taste less cheesy? I didn’t use philly, it was aldis own brand.

Reply

    SharonTuesday 8th November 2022

    Hi Holly, we’re pleased to hear your Biscoff Cheeesecake worked perfectly. We tested this recipe using Philadelphia Lightest which contains 3 % fat, but any of the lightest brands of cream cheese should work well. Flavours may vary a little from brand to brand which could explain the stronger cheesy flavour you described.

    Reply

NickySunday 23rd October 2022

Could this be done in an air fryer?

Reply

    HollyMonday 24th October 2022

    Hey Nicky, we don’t recommend cooking this recipe in the air-fryer. We have THIS article which you may find helpful for converting some of our other recipes to the air-fryer which includes a temperature and timings guide, hope that helps!

    Reply

KarenSunday 9th October 2022

Could you use something else instead of eggs?

Reply

    HollyTuesday 11th October 2022

    Hey Karen, the eggs are essential in this cheesecake. I’ve just had a look at our other recipes and this Millionaire’s Cheesecake doesn’t use eggs so you could adapt that recipe instead. Hope that helps!

    Reply

Stefania JefferiesSaturday 8th October 2022

Hi what reduced fat spread would you recommend please.

Reply

    HollyTuesday 11th October 2022

    Hey Stefania, a spread such as Flora Lighter or other light spread would be fine for this recipe, hope that helps!

    Reply

Helen WilliamsSunday 8th May 2022

Hi could you use ricotta instead of cream cheese do you think? Just to say love this site, even the fussy eaters in the family don’t turn their noses up when I say it’s from pinch of nom xxx

Reply

    HollyThursday 12th May 2022

    Hey Helen, Thanks so much for your message it’s so lovely to hear that you and your family are enjoying the recipes! We haven’t tested this recipe using ricotta so we can’t guarantee the results but it should work but may alter the finished flavour and texture of the cheesecake slightly. Hope that helps!

    Reply

Denise RossThursday 14th April 2022

Can I print of the repices

Reply

    HollyTuesday 19th April 2022

    Hey Denise, if you scroll down to the recipe at the bottom of the page underneath the method there is a print button, hope that helps!

    Reply

Siobhan LaingTuesday 15th March 2022

Could this be made with quark?
Thanks

Reply

    HollyMonday 21st March 2022

    Hey Siobhan, we haven’t tested this recipe using quark but it should work okay instead of the cream cheese. Hope that helps!

    Reply

Sue JonesSunday 23rd January 2022

I made this cheesecake today and it was a massive hit with my family. Beautiful smooth cheesecake and not too heavy as some cheesecakes can be.

Reply

    HollyMonday 24th January 2022

    Hey Sue, thanks for your message, we are so glad to hear you and your family enjoyed this cheesecake!

    Reply

LisaSunday 23rd January 2022

Hi can I substitute the cornflour for anything ? Thanks

Reply

    HollyMonday 24th January 2022

    Hey Lisa, you really need to use cornflour for this cheesecake. It helps to give the cheesecake a firmer texture that will be easier to slice. If you leave the cornflour out only the eggs will thicken the mixture and it will be softer and will more difficult to slice. Hope that helps!

    Reply

LisaFriday 17th December 2021

Hi. Could I make this the day before? Thanks

Reply

    HollyFriday 17th December 2021

    Hey Lisa, Yes you can leave this in the fridge overnight when baked and finish assembling when ready to serve, hope that helps!

    Reply

Anne WinterTuesday 14th December 2021

What can I use instead of Greek Yoghurt, as Hubby wont touch anything with yoghurt in it, he swears he can taste it even if I say no there isnt

Reply

    HollyWednesday 15th December 2021

    Hey Anne, unfortunately we have only tested this recipe using Greek or natural yoghurt. You could try swapping the brand you are using as some of them have a more bitter taste than others which could be what your husband is tasting. Hope that helps

    Reply

KrystleThursday 2nd December 2021

Can I put ordinary sugar in this

Reply

    HollyFriday 3rd December 2021

    Hey Krystle, yes you can swap the sweetener for sugar and it will work fine. Hope that helps!

    Reply

adele masonTuesday 26th October 2021

can i ask what cream cheese is best to use please

Reply

    HollyWednesday 27th October 2021

    Hey Adele, we used Philadelphia Lightest which has 3% fat so any of the lighter brands of cream cheese will work great for this recipe, hope that helps!

    Reply

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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