Crunchy Speculoos Cheesecake

It feels like forever since I made a Biscoff-inspired dessert…The other day I was craving a Costco cheesecake, specifically the crunchy caramel one. So I decided to recreate the Costco cheesecake using Biscoff spread and biscuits. And when I say this cheesecake was LITERALLY the BEST I mean the flavours were 10/10. 

Even if you’re not a huge Biscoff fan, you have to try this recipe because it’s so GOOD!

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Breakdown of the ingredients you will need:

1. Biscuit Base

Speculoos Biscuits:

For the biscuit layer, you will need speculoos biscuits. Lotus Biscoff I believe is the most well-known brand, but most supermarkets like Aldi and Lidl will have their version labelled as caramelised biscuits or speculoos biscuits too.

Butter:

I used unsalted butter, but you can also use regular butter too. I just always happen to have unsalted butter available in my fridge because I make a lot of cakes and buttercream. The amount of salt in the butter shouldn’t affect the flavours.

2. Cheesecake

Soft Cream Cheese:

If you live in the UK they don’t sell blocks of cream cheese. It usually comes in tubs and is labelled as soft cream cheese. When opening a pack, pour out any excess liquids if it has any, as this could spoil the cheesecake consistency. Always use full-fat cream cheese because the fats will help the cheesecake stabilise.  

Icing Sugar:

Also known as powdered sugar or confectioner sugar. In no-bake cheesecakes, it’s best to use icing sugar as it dissolves almost instantly.

Vanilla:

The vanilla flavour complements the spiced flavours. You can also swap the flavour for a flavour of your choice to make a different-flavoured cheesecake.

Double Cream:

In some parts of the world, it’s known as Heavy Cream. Make sure your cream is cold, cold cream will thicken the cheesecake mixture and make a thick ice cream consistency which is what we want.

3. Cheesecake filling

Biscuit Spread:

For the filling inside the cheesecake, I used Biscoff Spread and placed it in a piping bag. Caramel spread will also taste good too, I just can’t ever seem to find it in any of my local supermarkets. 

4. Decorations:

Speculoos Biscuits & Spread:

For decorations, I copied the same design from the Costco caramel cheesecake. I used 5 Biscoff biscuits and roughly crushed them so that there was a variation of crumb sizes. Then I piped Biscoff spread over the top, horizontally and vertically across the entire cheesecake.

Top Tips For Making Cheesecakes:

• Bring your soft cream cheese to room temperature before making the cheesecake. This will ensure a smooth lump free mixture, as cold cream cheese doesn’t mix very well.
• When making cheesecakes the best tins to use are springform or loose bottom tins as you can’t flip cheesecakes out of tins like cakes. 
• No-bake cheesecakes don’t stick to tins, so don’t worry about lining your tin. I find it’s a lot easier to remove a cheesecake from a tin that hasn’t been lined with parchment.
• When preparing your ingredients, leave the double cream in the fridge until you need it.
• When adding the cheesecake mixture to the tin make sure to press the mixture into the edges to prevent any air gaps. 
• The easiest way to smooth out the top of your cheesecake is by using an offset spatula or cake scraper.

Decorating:

You can decorate the cheesecake however you like…I decided to decorate my cheesecake with crushed-up Biscoff Biscuits and Biscoff spread similar to the Costco Cheesecake.

When crushing the biscuit I used a rolling pin rather than a food processor. That way there is a variation of crumb sizes. I then sprinkled the crumbs over the entire cheesecake but still left a small gap around the edge. 

To create the criss-cross pattern from the Costco cheesecake I filled a 10-inch piping bag with Biscoff spread. If your Biscoff spread feels too thick to pipe, hold the piping bag in your hands for a minute before piping your design. The heat from your hands should melt the spread slightly. I wouldn’t recommend warming the spread in the microwave as Biscoff spread will melt very quickly and become a runny consistency, which means you might not get the same effect.

Equipment: 

Below I’ve created a list of equipment I used for this recipe. There is a good chance you already have some, if not all, of the following…

Round 8 inch tin:

Use either a springform tin or a loose-bottom tin. This will make taking the cheesecake out of the tin a lot easier.

Electric Whisk:

When making cheesecakes I use either a stand mixer or an electric hand whisk. An electric whisk will ensure the mixture is perfectly smooth and creamy. Achieving this consistency can be difficult to achieve if you are whisking by hand so keep that in mind.

Kitchen Scale:

I can’t bake without one. Baking is all about using accurate measurements. Kitchen scales give accurate readings which means there is less room for errors when measuring your ingredients. I sometimes use scales to measure out liquids too. 

Piping Bags:

To make filling and decorating the cheesecake easier I used 10inch piping bags. The ones I used are disposable and come in a dispenser for easy use and storage.

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If you liked this recipe you might also like…

Biscoff Cheesecake Cups

Don’t forget to take photos and tag me @sabsbakes if you do try this recipe, I would love to see your creations. 

Also if you have any questions or need help with baking feel free to message me on Instagram or TikTok @sabsbakes and I will try my best to get back to you as soon as possible.

Happy Baking,

Sabs