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.
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NutritionPer Serving
- Calories250
- Carbs23g
- Protein11g
- Fat13g
- Saturates5.6g
- Sugars12g
Your dishes
You’re amazing, look at the Biscoff Cheesecake dishes you’ve made…
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!
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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‘The longer you leave it in the fridge, the better it tastes. 2 days later and it tastes better than it did the day after I made it’
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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 250 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 4
Beat together the cream cheese, Greek yoghurt, sweetener, Biscoff spread, cornflour and eggs.
Step 5
Pour the mixture onto the biscuit base and place the tin onto a baking tray.
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 9
Add the Biscoff spread to a small bowl and microwave for 30 seconds until melted and liquid.
Step 10
Drizzle over the cheesecake and sprinkle over the crumbled Biscoff biscuits. Slice into 10 and serve.
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?
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 250
- Carbs 23G
Instructions
- Pre-heat the oven to 140ºC.
- Grease a 20cm tin with a little of the extra reduced fat spread and line the base with some greaseproof paper.
- 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.
- Beat together the cream cheese, Greek yoghurt, sweetener, Biscoff spread, cornflour and eggs.
- Pour the mixture onto the biscuit base and place the tin onto a baking tray.
- 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.
- 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.
- Remove the cheesecake from the tin and peel away the greaseproof paper, place onto your serving plate.
- Add the Biscoff spread to a small bowl and microwave for 30 seconds until melted and liquid.
- Drizzle over the cheesecake and sprinkle over the crumbled Biscoff biscuits. Slice into 10 and serve.
Looking for Slimming World Syns or Weight Watchers (WW) Points?
With ever-changing plans and point calculations, we have made the decision to remove WW Points from the website - referring to your individual plan or advice from your consultant is always going to give the most accurate results.
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We agreed with Slimming World to remove their trademarked terms from our website
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30 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.
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.
NickySunday 23rd October 2022
Could this be done in an air fryer?
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!
KarenSunday 9th October 2022
Could you use something else instead of eggs?
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!
Stefania JefferiesSaturday 8th October 2022
Hi what reduced fat spread would you recommend please.
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!
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
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!
Denise RossThursday 14th April 2022
Can I print of the repices
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!
Siobhan LaingTuesday 15th March 2022
Could this be made with quark?
Thanks
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!
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.
HollyMonday 24th January 2022
Hey Sue, thanks for your message, we are so glad to hear you and your family enjoyed this cheesecake!
LisaSunday 23rd January 2022
Hi can I substitute the cornflour for anything ? Thanks
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!
LisaFriday 17th December 2021
Hi. Could I make this the day before? Thanks
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!
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
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
KrystleThursday 2nd December 2021
Can I put ordinary sugar in this
HollyFriday 3rd December 2021
Hey Krystle, yes you can swap the sweetener for sugar and it will work fine. Hope that helps!
adele masonTuesday 26th October 2021
can i ask what cream cheese is best to use please
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!
Charlotte DuttonSunday 12th September 2021
Hi, can this be made using individual small dishes
Thanks
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!
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