Description
This One Pot Biscoff Cheesecake is a creamy, single-serve no-bake dessert packed with Biscoff flavor—easy, rich, and utterly delicious.
Ingredients
Scale
Base:
- 3 Lotus Biscoff biscuits, crushed (about 30g / 1 oz)
- 10g unsalted or salted butter, melted (2 tsp)
Cheesecake Filling:
- 115g full-fat cream cheese, room temperature (4 oz)
- 1 tbsp icing sugar, sifted (8g)
- 20g Biscoff spread (1 tbsp)
Topping:
- 10g Biscoff spread, melted (2 tsp)
- ½ Lotus Biscoff biscuit (optional, for decoration)
Instructions
- Make the Biscuit Base
Crush the Biscoff biscuits using a food processor or place them in a zip-top bag and crush with a rolling pin. Transfer the crumbs to a ramekin or dessert dish. Add the melted butter and mix thoroughly until all crumbs are evenly coated. Press the mixture down firmly to form the cheesecake base. - Make the Cheesecake Filling
In a small mixing bowl, beat the cream cheese until smooth. Add in the sifted icing sugar and Biscoff spread. Mix until well combined and creamy. Spoon the mixture over the biscuit base and smooth the top with a spoon or spatula. - Add the Topping
Melt the Biscoff spread for the topping in the microwave for a few seconds until pourable. Drizzle it over the top of the cheesecake and swirl gently with a toothpick or spoon handle for a marbled effect. Garnish with half a Lotus biscuit if desired. - Chill and Serve
Place the ramekin in the refrigerator for at least 1 hour to firm up. Serve chilled for best texture and flavor.
Notes
Make sure the cream cheese is fully softened to avoid lumps.
You can adjust the sweetness by increasing or decreasing the icing sugar slightly.
For a firmer base, chill the biscuit layer for 15 minutes before adding the filling.
Use salted butter for extra contrast if you like a sweet-salty combo.
Microwave the Biscoff spread in short bursts to avoid overheating.
Keywords: One Pot Biscoff Cheesecake