Biscoff Cheesecake pots

As someone rightly pointed out to me some time ago, Biscoff can and SHOULD be added to just about anything. The little caramel treats that made a complimentary tea or coffee that bit more special were often overlooked, until one fateful day when some godly humanbeing  decided to create the BISCOFF SPREAD. It is an absolute dream, totally up there with the people’s sweetheart, Nutella, and an essential in all food bloggers cupboards.

Whether its spooned into cake, buttercream or slathered on toast its a winner each time but its particularly served best in a cheesecake! These are easy to make and look like a real showstopper when served up a bit differently in these jam jars. See what ya think! 

Ingredients (makes one cheesecake, 23cm wide, serving  10-12 or serving 6within medium sized jam jars – as below): 

  • 150g Lotus Biscoff iscuits, crushed
  • 125g Digestive biscuits, crushed
  • 90g unsalted butter, melted


  • 500g full fat cream cheese
  • 300ml double cream
  • 80g icing sugar, sifted
  • 225g Crunchy Biscoff Spread


  • 1 x 397g Carnation Caramel
  • Biscoff Biscuits


  1. If you’re using jam jars to serve, start by drizzling each jar with some caramel sauce and then place in the fridge to cool as you make your biscuit base. Take your finely crushed biscuits (Biscoff and Digestive) and mix with the melted butter until both begin to stick together. Pour into a loose bottomed 23cm wide tin or spoon into each chilled jam jar, spreading evenly along the bottom, flattening with the back of a metal spoon – you need a strong, smooth base when using a tin which will hold in place to support your cheesecake base
  2. Once you have your base with no cracks or holes, place in the fridge for up to an hour so it can ‘set’
  3. Once the base has set, whip the double cream (use a hand or electric whisk to do this, I prefer the latter because my hands are weak and ache when doing by hand plus it takes a lot longer) until it has thickened considerably and you have soft peaks. Set aside and in a separate bowl, add the cream cheese, Biscoff Spread and icing sugar together and whisk with an electric whisk for about 30 seconds (so all the ingredients has combined). It may be slightly runny but don’t worry, this will change when you add the whipped cream
  4. Add the whipped cream to your Biscoff cream cheese mixture and whisk briefly again until all has combined and you have a thick, creamy cheesecake filling
  5. Spread on top of the biscuit base(s), smoothing with a palette knife if possible and place back in the fridge to fully set overnight. This is ideal, if not possible then a minimum of 4-6 hours (we gobbled our I’m jar versions after 4 hours because we couldn’t wait)
  6. Once fully set, remove from the tin and decorate with more caramel and a Biscoff biscuit just before serving. The cheesecake(s) will keep for around 3 days after making

Enjoy! Nic x

Like this recipe? Why not check out my BourbonCookie Dough or Oreo Cheesecakes and don’t forget to follow me on Instagram and Twitter.


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