Gluten-Free Biscoff Cheesecake
Indulge in the irresistible decadence of this Gluten-Free Biscoff Cheesecake, a dessert that combines the creamy richness of classic cheesecake with the warm, spiced caramel notes of Biscoff cookies—all while catering to gluten-free diets. Featuring a buttery crust made from gluten-free Biscoff-style cookie crumbs and topped with a luscious layer of Biscoff spread, every slice delivers a divine balance of smooth cheesecake filling and spiced sweetness. The recipe is thoughtfully crafted with simple ingredients like cream cheese, sour cream, and eggs, along with gluten-free cornstarch for a flawless texture that’s perfect for special occasions or everyday indulgence. Finished with dreamy whipped cream accents, this showstopping dessert is as beautiful as it is delicious. Easy to prepare and perfect for sharing, this Biscoff cheesecake is guaranteed to wow your guests and satisfy your sweet tooth!
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Recipe Information
Ingredients
- 200 grams Gluten-free Biscoff-style cookies
- 80 grams Unsalted butter
- 500 grams Cream cheese
- 150 grams Granulated sugar
- 2 teaspoons Vanilla extract
- 200 grams Sour cream
- 1 tablespoon Gluten-free cornstarch
- 3 large Eggs
- 200 grams Whipped cream
- 100 grams Biscoff spread
Instructions
Preheat your oven to 160°C (320°F) and grease a 9-inch springform pan.
In a food processor, grind gluten-free Biscoff-style cookies into fine crumbs.
Melt the unsalted butter and mix it with the cookie crumbs until well-combined.
Press the crumb mixture evenly into the bottom of the greased springform pan to form a crust.
Bake the crust in the preheated oven for 10 minutes. Remove and let it cool slightly.
In a large mixing bowl, beat the cream cheese and granulated sugar together until smooth and creamy.
Add vanilla extract, sour cream, and gluten-free cornstarch to the cream cheese mixture and mix until well-combined.
Add the eggs one at a time, mixing on low speed until each is just incorporated.
Pour the cheesecake filling over the cooled crust and smooth the top with a spatula.
Bake the cheesecake in the oven for 50-60 minutes, or until the edges are set, and the center is slightly jiggly.
Turn off the oven and leave the cheesecake inside for 1 hour to slowly cool down. This helps prevent cracks.
Remove the cheesecake from the oven and let it cool to room temperature before refrigerating for at least 4 hours or overnight.
Before serving, spread Biscoff spread over the top of the cheesecake.
Pipe the whipped cream around the edges of the cheesecake for decoration.
Slice and enjoy your delicious gluten-free Biscoff cheesecake!
Nutrition Facts
Calories |
5847 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 449.3 g | 576% | |
| Saturated Fat | 245.7 g | 1228% | |
| Polyunsaturated Fat | 10.4 g | ||
| Cholesterol | 1552 mg | 517% | |
| Sodium | 2748 mg | 119% | |
| Total Carbohydrate | 403.9 g | 147% | |
| Dietary Fiber | 6.7 g | 24% | |
| Total Sugars | 304.2 g | ||
| Protein | 72.2 g | 144% | |
| Vitamin D | 6.1 mcg | 30% | |
| Calcium | 1044 mg | 80% | |
| Iron | 8.1 mg | 45% | |
| Potassium | 1280 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
