Strawberry Cheesecake Biscoff: American Cream Dessert
This strawberry cheesecake biscoff is a classic American dessert that combines rich, full-fat cream cheese with the spiced flavour of Lotus Biscoff cookies. You produce a dense, silky filling folded with chopped strawberries, resting on a baked biscuit base. The result is a balance of tangy cream and sweet caramel notes, finished with a thickened strawberry sauce and extra crumbs for texture.
You must whip the 240 g (1 cup) heavy cream in a separate bowl until soft peaks form before folding it into the cream cheese. This step ensures the batter remains airy rather than dense. You must also bake the crust at 350 °F (177 °C) for 10 minutes before adding the filling. Skipping the bake or failing to let the crust cool to room temperature will lead to a soggy base that lacks structural integrity.
Strawberry Cheesecake Biscoff: American Cream Dessert
Recipe cardIngredients
Watch how it's made
Instructions
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Prepare the base
Crush the Biscoff cookies in a resealable bag using a rolling pin. Mix the crumbs with melted butter until the texture resembles wet sand. Press this mixture firmly into a 23 cm (9 -inch) springform pan.
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Bake the crust
Bake the base at 177 °C (350 °F) for 10 minutes. Remove the pan and let it cool to room temperature. Baking the crust prevents the base from becoming soggy once you add the filling.
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Mix the cheese
Beat the cream cheese with an electric hand mixer until smooth. Gradually mix in the granulated sugar and vanilla. Ensure the mixture is fully blended to avoid grainy pockets of sugar.
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Fold in cream
Whip the cold heavy cream in a separate bowl until soft peaks form. Gently fold the whipped cream into the cream cheese mixture. Use a light touch to keep the batter airy and light.
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Add fruit and set
Fold in the chopped strawberries and sea salt for even distribution. Pour the batter over the cooled crust and smooth the top with a spatula. Cover loosely and refrigerate for at least 4 hours until firm but springy.
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Make strawberry sauce
Combine chopped strawberries, sugar, and cornstarch dissolved in cold water in a saucepan. Stir constantly over medium heat for 5–7 minutes until silky. Stir in lemon juice and cool the sauce completely.
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Assemble the dessert
Remove the cake from the fridge and let it sit for 5 minutes. Spoon the cooled sauce over the top and sprinkle with Biscoff crumbs. Drizzle with melted Biscoff spread if you want a caramelised flavour.
Ensure the cheesecake has set by inserting a toothpick into the centre. If the toothpick comes out with liquid rather than a hint of moistness, the cake is under-set. Return it to the refrigerator to avoid the filling collapsing when you slice it.
What to serve with it
Place each slice on a plate with a fresh strawberry wedge and a dusting of powdered sugar. You may add a drizzle of vanilla-infused whipped cream to increase the indulgence. For a more formal presentation, garnish the plate with edible glitter or a thin ribbon of Biscoff-infused caramel.
Storing and reheating
Keep the assembled cheesecake chilled in the refrigerator until you are ready to serve. You can store the cheesecake in the freezer for up to 2 days. If you choose to freeze it, thaw the dessert slowly in the refrigerator to maintain the creamy consistency of the filling.
Nutrition per serving
- Calories
- 580
- Protein
- 6.2 g
- Carbs
- 42.5 g
- Fat
- 38.1 g
- Fiber
- 1.8 g
- Sugar
- 31.4 g
Estimated, and offered as a guide rather than a medical figure.
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Questions people ask
Do strawberries go with Biscoff Cheesecake?
Yes. The natural acidity and brightness of fresh strawberries balance the deep, caramelised sweetness of the Biscoff cookies and spread, preventing the dessert from feeling overly heavy on the palate.
What fruit does Biscoff pair well with?
Strawberries are an ideal pairing. Other tart fruits like raspberries or blueberries also complement the spiced cinnamon notes of the Biscoff base by providing a sharp contrast to the rich cream cheese.
Are Biscoff and cheesecake the same?
No. Biscoff refers to a specific brand of spiced Belgian biscuits and spread. Cheesecake is a dessert category consisting of a soft cheese filling on a crust, which in this case uses Biscoff cookies.
