How to Make a Rich Biscoff Cheesecake with Almond Crunch Topping

To make a Biscoff cheesecake with almond crunch, all you need to do is follow the steps laid out in this accessible guide and you’re good to go.

Creamy, indulgent, and richly spiced, Biscoff cheesecake is a dessert that combines the comfort of caramelized cookies with the elegance of a well balanced cheesecake. Add a layer of almond crunch topping and you have a showstopper dessert that offers a perfect contrast of creamy and crisp, sweet and nutty.

Biscoff is known for its warm spice profile, with cinnamon, nutmeg, ginger, and caramelised sugar. Biscoff spread (also called cookie butter) is made from crushed cookies and carries the same rich, buttery notes, making it a perfect pairing with cream cheese. It adds a deep warmth and cookie like sweetness that elevates the traditional cheesecake.

This guide walks you through making a rich Biscoff cheesecake with almond crunch topping, covering every step from base to bake (and chill), along with expert tips to get the perfect texture and flavor balance.

Ingredients:

200 g Biscoff biscuits (or Lotus cookies), crushed
75 g unsalted butter, melted
500 g full-fat cream cheese (room temperature)
200 g Biscoff spread (smooth)
100 g granulated sugar
200 ml double cream (cold)
1 tsp vanilla extract
2 large eggs (room temperature)

For the almond crunch topping:

1/2 cup sliced or slivered almonds
2 tbsp butter
2 tbsp brown sugar
1 tbsp Biscoff spread (to bind)
Pinch of sea salt
Optional: extra Biscoff spread for drizzling or a dusting of crushed Biscoff biscuits

Method:

Preheat the oven to 160 °C or 320°F.
In a bowl, combine crushed Biscoff biscuits and melted butter. Stir until the texture resembles wet sand.
Press the mixture into the base of a pan, smoothing it out evenly with the back of a spoon or a glass.
Bake for 10 minutes, then cool completely. This sets the crust and prevents sogginess.
Now make the filling. In a large bowl, beat the cream cheese until smooth and lump free. Add the Biscoff spread and sugar. Mix until well incorporated and creamy. Then add the vanilla extract, then beat in the eggs one at a time, ensuring each is fully combined before adding the next.
In a separate bowl, whip the cold double cream until soft peaks form, then gently fold it into the cheesecake batter. This lightens the texture and gives the final cake a silky finish.
Pour the mixture over the cooled crust. Smooth the top with a spatula.
Place the pan in a water bath -- wrap the bottom in foil if using a pan to prevent leaks.
Bake for about 50 minutes, or until the edges are set and the center jiggles slightly.
Then turn off the oven and let the cheesecake cool inside the oven with the door ajar for 1 hour. This gradual cooling helps prevent cracks.
Once cooled to room temperature, refrigerate the cheesecake for at least 6 hours or overnight. This allows the flavors to develop and the texture to firm up.
Now for the almond topping. In a skillet over medium heat, melt butter and add brown sugar. Stir until it begins to bubble. Add the sliced almonds and cook for 4 minutes, until toasted and fragrant. Add a spoonful of Biscoff spread and a pinch of sea salt. Stir to coat and let it cool on parchment paper until crunchy.
Optionally, spread a thin layer of Biscoff spread on top of the chilled cheesecake. Warm the spread slightly in the microwave for easier spreading. Then sprinkle the almond crunch evenly over the top. Optionally, drizzle with more Biscoff spread or garnish with whipped cream and extra cookie crumbs.

Tips:

Make sure the cream cheese you’re using is at room temperature. Cold cream cheese doesn’t blend well and can lead to a lumpy batter. So let the cream cheese sit out at room temperature for about 20 minutes before you begin the process. Same with eggs. Ensure they are room temperature too, for the same reason.
With the batter, too much mixing after adding the eggs incorporates air, which can lead to cracks. Mix just until everything is combined. And mix gently. Don’t go too hard with the beating, or it’ll lose its structure.
Cheesecake tastes best when it’s had time to chill thoroughly. The texture becomes denser and creamier, and the flavours develop overnight. So, try not to skip the overnight chilling. If you’re serving it at a party, make sure you plan so your cheesecake has time to sit in the fridge.
To store, refrigerate the cheesecake in an airtight container for up to 5 days. You can also freeze it for up to 2 months. Add the almond crunch and any other topping after thawing.