Biscoff Cheesecake Tiramisu by @millsandbuns

30 min
Medium

10 servings

🍪

150 g

Biscoff Biscuits

🧈

40 g

Butter

🧀

400 g

Cream Cheese

🥄

200 g

Biscoff Spread

🍦

180 g

Whipped Cream

🍪

20

Biscoff Biscuits

☕

150 ml

Coffee

🍫

3 g

Cocoa Powder

Preparation Steps

  1. Step 1/12

    Melt 40 g butter in the microwave, then combine it with 150 g crushed Biscoff biscuits in a mixing bowl.

    🧈Butter
    🍪Biscoff biscuits
    🥣Mixing bowl
    🥄Spoon

  2. Step 2/12

    Press the biscuit mixture firmly into the base of an 8-inch springform pan to form an even crust.

    🍪Biscoff biscuits
    🧈Butter
    🍰8-inch springform pan
    🥄Spoon

  3. Step 3/12

    Whisk 400 g cream cheese with 200 g Biscoff spread in a clean mixing bowl until completely smooth.

    🧀Cream cheese
    🥄Biscoff spread
    🥣Mixing bowl
    🥄Whisk

  4. Step 4/12

    Fold 180 g whipped cream into the cream cheese mixture using a rubber spatula until evenly incorporated.

    🍦Whipped cream
    🧀Cream cheese
    🥄Biscoff spread
    🥣Mixing bowl
    🥄Rubber spatula

  5. Step 5/12

    Spread one-third of the cheesecake filling over the chilled biscuit crust and smooth the surface.

    🧀Cream cheese
    🥄Biscoff spread
    🍦Whipped cream
    🍰8-inch springform pan
    🔪Palette knife

  6. Step 6/12

    Pour 150 ml strong coffee into a measuring jug, then briefly dip enough Biscoff biscuits to cover the filling in coffee.

    Strong coffee
    Biscoff biscuits for layering
    🥛Measuring jug

  7. Step 7/12

    Arrange the coffee-soaked Biscoff biscuits in a single layer over the cheesecake filling.

    Biscoff biscuits for layering
    🍰8-inch springform pan

  8. Step 8/12

    Spread another one-third of the cheesecake filling over the biscuit layer and smooth it evenly.

    🧀Cream cheese
    🥄Biscoff spread
    🍦Whipped cream
    🍰8-inch springform pan
    🔪Palette knife

  9. Step 9/12

    Dip the remaining Biscoff biscuits in coffee, then arrange them in a second even layer over the filling.

    Strong coffee
    Biscoff biscuits for layering
    🥛Measuring jug
    🍰8-inch springform pan

  10. Step 10/12

    Cover the second biscuit layer with the remaining cheesecake filling and smooth the top.

    🧀Cream cheese
    🥄Biscoff spread
    🍦Whipped cream
    🍰8-inch springform pan
    🔪Palette knife

  11. Step 11/12

    Dust the surface generously with approximately 3 g cocoa powder through a fine-mesh sieve.

    🍫Cocoa powder
    🫗Fine-mesh sieve

  12. Step 12/12

    Refrigerate the cheesecake for at least 360 min until firm, then slice into 8 portions to serve.

    🍰8-inch springform pan

Composition

Ingredients

Types

Cookies, Dairy, Spreads, Baking ingredients

Ingredients

Biscoff biscuits, Butter, Cream cheese, Biscoff spread, Whipped cream, Coffee, Cocoa powder

Allergens

Gluten, Soy, Milk

Dietetics

Dietary regimen

Vegetarian

Calories

620 kcal

Macro nutrients

Protein: 7g, Carbohydrates: 59g, Total fat: 39g, Saturated fat: 22g, Sugars: 42g, Fiber: 1.5g

Nutritional Information

Minerals

Calcium: 150mg, Iron: 1.8mg, Potassium: 190mg, Sodium: 360mg

Vitamins

Vitamin A: 260mcg, Vitamin D: 1.2mcg, Vitamin B12: 0.6mcg

Preparation

Time Information

Preparation

30 minutes

Overall

30 minutes

Difficulty

Level

Medium (2/4)

Steps

12 steps

Equipments

Utensils

8-inch springform pan, Mixing bowl, Whisk, Rubber spatula, Measuring jug, Spoon, Fine-mesh sieve, Palette knife

Appliances

Refrigerator, Microwave

Type

Type

Type Of Dish

Dessert

Occasions

Celebration, Dinner party, Holiday, Afternoon tea

Origin

Source

Platform

instagram

Original Creator

@millsandbuns

Origin

Cuisine

Fusion, Belgian, Italian

Geographic

Belgium, Europe

Various

Aspect

Texture

Creamy, Smooth, Soft, Layered, Crunchy

Flavors

Sweet, Caramelized, Spiced, Coffee, Creamy, Chocolatey

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Keep covered,Do not leave out longer because the dessert contains cream cheese and whipped cream), fridge : 3 days (Store covered in an airtight container,Keep at or below 4°C / 40°F), freezer : 30 days (Freeze individual slices tightly wrapped,Thaw overnight in the refrigerator,Add cocoa powder after thawing for the best appearance)