Biscoff Cheesecake Torte
The good news is this delicious Biscoff Cheesecake Torte recipe is vegetarian, nut-free, and with some substitutions it can be gluten-free.
Here is the most beautiful layered chocolate, Biscoff Cheesecake Torte, made with the simplest ingredients. We wanted to create a cake for Christmas that was somewhat different, and guess what? All thumbs were up with this one! It has many virtues with its lush ingredients and is a true treat for those who enjoy decadence and uniqueness and want to impress.
Our love for chocolate and Biscoff got the better of us once again. The torte base is a delicious sponge with a creamy, dreamy topping. The layerings are Biscoff crepes are filled with the same creamy mixture. The crepes are assembled and, lastly, topped with powdered sugar, drizzled with Biscoff spread, and crushed Biscoff cookies.
Cakes can’t get any better than this beauty!
Its luxurious flavor and elegant appearance make it a great choice for holidays, birthdays, Christmas, Valentine’s Day, Thanksgiving, and other celebrations. It’s sure to impress guests and become a memorable part of any event.
What’s To Love?
💕 The distinct caramelized and spiced flavor of Biscoff cookies adds a unique and delicious twist to the traditional cheesecake.
💕 There’s something inherently comforting about the chocolate and Biscoff combination that dessert lovers adore.
💕 The cheesecake torte filling is typically smooth and creamy, providing a luxurious mouthfeel that contrasts beautifully with the crunchy Biscoff crust and toppings.
💕 Is great for almost any festive occasion.
💕 Decorated with drizzled Biscoff spread, crushed Biscoff cookies, and powdered sugar, making it even more inviting.
💕 Is a surefire crowd-pleaser that will have everyone coming back for seconds.
💕 For many, the taste of Biscoff cookies brings back fond memories, making this dessert both nostalgic and comforting.
Have you already tried Biscoff Cheesecake Torte? If so, let us know how it was…we can’t wait to hear all about it!
Let’s Talk Ingredients
We feel every ingredient adds to the overall taste and texture; if you remove one, it’s like you’ve removed them all.
- Flour — use all-purpose flour, which is sometimes referred to as plain flour.
- Cocoa Powder — comes in natural and Dutch versions. Any unsweetened will work! The quality of the cocoa makes all the difference; the brands we like are Green & Blacks and Callebaut.
- Sugar — use golden caster sugar; avoid using granulated because the granules are more difficult to break down.
- Butter — for the best results, use dairy butter at room temperature.
- Eggs — use large eggs at room temperature.
- Baking Powder — use a high-quality baking powder to avoid aluminum, which helps with its extra fluffiness.
- Milk — we use whole milk dairy.
- Water — use warmed water not hot.
- Salt — use Himalayan salt; it brings out the flavor and offsets the sweetness.
- Vanilla Extract — use Nielsen Massey, which is made with real vanilla beans and alcohol. The vanilla is quite potent and adds a beautiful richness to desserts.
- Cream — we use double cream; in some countries, it’s called heavy cream.
- Cream Cheese — full-fat must be used, not half-fat or light versions. We use full-fat Philadelphia cream cheese.
- Mascarpone — it adds a beautiful extra creamy addition, adding even more bursting flavors.
- Powdered Sugar — also called icing sugar in some countries.
- Gelatine Powder — we use the powdered version because we think it’s easier to use.
- Biscoff Spread — the texture of this smooth spread is similar to that of chocolate or peanut butter spread. Its main flavor profile is caramel and spices, just like Biscoff biscuits. The Biscoff Spread is made with only natural ingredients and is vegan-friendly.
- Biscoff Cookies — these spiced biscuits, originating from Belgium and occasionally referred to as speculoos, have a unique taste of caramel and cinnamon. They are thin crumbly and crispy, and are a combination of biscuit and coffee. Lotus Biscoffs are widely available in supermarkets worldwide and are used in this recipe to give the final decor touch.
For more detailed ingredients, see the recipe card.
Customizations
Here are some foodie alternatives should you want to make some changes:
- Flour — rice flour is a great alternative; substitute equal amounts of rice flour and 1/2 teaspoon of guar gum.
- Cocoa Powder — if you prefer using cacao powder, substitute equal amounts.
- Gelatine Powder — Vege-gel is a great alternative but will not set as firm as the original gelatine powder.
- Biscoff Spread / Cookies — substitute with your favorite biscuit spread and cookies. Great substitutes are peanut butter, Nutella, and gingersnaps.
NOTE: We do not suggest making the torte dairy-free.
When substituting ingredients, it’s essential to remember that the taste, texture, and overall result might differ, particularly if you’re substituting many ingredients.
If you have made the Biscoff Cheesecake Torte with any customizations, we’d love to hear about it; please message us in the comments.
Instructions – Overview
Biscoff Cheesecake Torte is easy to make and is even easier to eat. Here’s a breakdown of how to get started on your baking and layering journey (more detailed instructions are in the recipe card):
Cake Base:
▶︎ The base involves making a small chocolate cake, so first start by preheating your oven to Gas 4, 180°C, 350°F, then grease and line your springform cake pan.
▶︎ To start the chocolate cake add the eggs and salt to the kMix and whip until slightly foamy, about 10 minutes. Slowly add the sugar and continue whipping for about 5 minutes or until the mixture forms a ribbon that doesn’t disappear for about 3 seconds.
NOTE: The kMix or any other food mixer is a worthwhile investment for any kitchen, but especially for this cake because of the length of time it takes to whip the eggs.
▶︎ Sift the flour, cocoa powder, and baking powder into the bowl, then gently fold (or use a low setting on a food mixer) until combined. Then, melt the butter in the microwave for 10-second increments, and soften the Biscoff spread in the microwave for 20 seconds. Carefully fold them in until fully incorporated. Do not overmix.
▶︎ Pour the batter into the prepared cake pan and spread it evenly. Then, bake in the preheated oven for 20-25 minutes or until it springs back when lightly pressed. Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. When thoroughly cooled, place it into another lined cake pan the same size or wash and clean the existing one.
Crepes:
▶︎ Warm the Biscoff spread in the microwave. Combine the flour, cocoa powder, vanilla, sugar, salt, milk, eggs, butter, and the melted Biscoff spread. Add the water and stir until thoroughly combined. Let the batter rest in the refrigerator for at least 30 minutes.
Cooking The Crepes:
▶︎ Heat a non-stick frying pan (skillet) or crepe pan over medium heat. Pour a small amount of batter into the center of the pan, swirling to spread it thinly. Cook for about 1-2 minutes until the edges start to lift, then flip and cook for an additional 1 minute on the other side. Place the crepe on a clean plate and add all subsequent crepes on top of each other. Repeat until all the batter is used. Put aside.
Cream Mixture:
▶︎ Whisk the cream cheese, mascarpone, and Biscoff spread in a large mixing bowl. Sieve the powdered sugar into the mixture. Whisk the double cream in a separate bowl until stiff peaks form. Carefully fold the cream into the cream cheese mixture. Make the gelatine according to the manufacturer’s instructions, then add to the creamy mixture and stir gently or use a hand mixer on the lowest setting.
Folding The Crepes:
▶︎ Spread some cream over the cake base. Put aside. Take one crepe and place it onto a clean board or plate. Spread a large spoonful of creamy mixture over the crepe. Fold the crepe by bringing one edge to another, then fold. Repeat with the remaining crepes until all the crepes are used up.
▶︎ Assemble by taking one folded crepe and wrapping it into a swirl to create a ball. Now add the other folded crepes and wrap around each one; keep going until all the crepes have been used up. Once fully assembled, place in the refrigerator for 5-6 hours.
Topping:
▶︎ Remove the torte from the refrigerator and then remove it from the cake pan. Sift a little powdered sugar over the top, and decorate with some Biscoff cookies and a drizzle of Biscoff spread. Serve and enjoy with whipped cream.
For more detailed instructions, notes, and ideas…see the recipe card.
Removing From The Pan
Use a cake pan with a detachable base or preferably a springform (unclippable sides) for best results.
Warm a knife under a hot tap, and pat it dry. Before taking the cake out of the pan, use the warmed knife to run around the edges. Unclip the springform, lift it off, then gently slide the torte off the loose cake pan bottom onto a plate. If you lined your cake pan with parchment paper, then now’s the time to remove it.
Tools You’ll Need
Want to make the best Biscoff Cheesecake Torte? Using the correct equipment for preparation is essential; we think they’re a big helping hand. We understand that you might already have some of these kitchen tools to make this recipe, or you might want to use other tools and may not require our recommendations. Here are some of our suggestions to get you started:
- Frying Pan – used for cooking the crepes.
- 20cm Springform Cake Pan – to mold the torte.
- kMix or this award-winning hand mixer.
- Stick Blender or preferably a food processor.
- Mixing Bowl – if you’re using a hand mixer, you will need bowls to combine the ingredients.
- Silicone Spatula – for stirring and incorporating all the ingredients smoothly.
- Weighing Scales and Measuring Spoons – to measure the ingredients accurately.
- Parchment Paper – to line the cake pan to prevent sticking.
If you love those gadgets for this Biscoff Cheesecake Torte, then might love this Kmix for mixing, whisking, creaming, and beating. Sometimes, the Kmix is a better tool than a hand mixer; it’s good at lightening the load. It’s our go-to for many of our recipes, and we think it’s a great asset for all kitchens.
Kenwood KMX750 kMix 5L stand mixer, 6-speed settings, 1000W, stainless steel, removable bowl, 5 liters, tilt design, button control, black, easy to clean and use. Tools included: K-beater, whisk, dough, splash guard, and spatula. The design is a robust metal body with a vintage design and is a decorative appliance.
Check out our favorite kitchen equipment that we love to use with all our recipes.
Storing
See our FAQs for detailed instructions on storing, refrigeration, freezing, and defrosting and for answers to readers’ questions.
Do you have a question? If so, let us know in the comments and we’ll reply within 24-48 hours and add your question to our FAQs if relevant.
Pairing
Biscoff Cheesecake Torte is frequently eaten as a standalone dessert but can be easily paired. Here are some suggestions and our favorite go-to’s what to eat with it:
▶︎ We know it already has a lot of cream, but we think it’s equally divine topped with more fresh whipped cream, pouring cream, or even extra-thick double cream.
▶︎ Biscoff Cheesecake Torte can be enjoyed on its own or with various toppings like caramel sauce, chocolate ganache, fresh fruit, or Vanilla Ice Cream which is also outrageously heavenly. This makes it adaptable to different tastes and occasions.
▶︎ Drinking a hot cup of tea, such as Earl Gray, or a flavorful coffee to balance the sweetness enhances the overall taste.
More Recipes
Here are some other creamy-rich recipes that we think you might also like:
Thank you for checking out Biscoff Cheesecake Torte!
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⭐️ Quick Tip: Read the recipe in its entirety before you start. This will help you understand the ingredients, steps, and timing involved, and allow you to prepare any necessary equipment or ingredients beforehand. Voila…you’re all set to go!
Biscoff Cheesecake Torte
Ingredients
- 85 grams All-Purpose Flour
- 20 grams Cocoa Powder
- 110 grams Golden Caster Sugar
- 40 grams Butter
- 50 grams Biscoff Spread
- 3 large Eggs
- 1 tsp Baking Powder
- ½ tsp Himalayan Salt
- 250 grams All-Purpose Flour
- 20 grams Cocoa Powder
- 50 grams Golden Caster Sugar
- 100 grams Biscoff Spread
- 4 large Eggs room temperature
- 350 grams Milk
- 230 ml Warm Water
- 80 grams Butter
- 1 tsp Vanilla Extract
- ½ tsp Himalayan Salt
- 250 grams Double Cream heavy cream
- 300 grams Full Fat Philadelphia Cream Cheese
- 250 grams Mascarpone
- 100 grams Powdered Sugar
- 200 grams Biscoff Spread
- 12 grams Gelatine Powder
- 50 grams Powdered Sugar
- 50 grams Biscoff Cookies
- 50 grams Biscoff Spread
Equipment
Method
- Preheat your oven to Gas 4, 180°C (350°F).
- Grease your springform cake pan with unbleached parchment paper.
- Add eggs and salt to a mixing bowl and whip until slightly foamy.3 large Eggs, ½ tsp Himalayan Salt
- Slowly add the sugar and continue whipping for about 15 minutes or until the mixture forms a ribbon that doesn't disappear for about 3 seconds when you lift off the whisk.
Note: Not whipping the egg mixture long enough will yield a dense cake. 110 grams Golden Caster Sugar - Sift the flour, cocoa powder, and baking powder into the bowl, then gently fold (or use a low setting on a Kmix) until combined.
Note: Do not over-mix, or the cake will be dense. 85 grams All-Purpose Flour, 20 grams Cocoa Powder, 1 tsp Baking Powder - Melt the butter in the microwave for 10-second increments. And soften the Biscoff spread in the microwave for 20 seconds.40 grams Butter, 50 grams Biscoff Spread
- Carefully fold in the melted butter and Biscoff spread until it's fully incorporated. Do not overmix.
- Pour the batter into the prepared cake pan and spread it evenly.
- Bake in the preheated oven for 20-25 minutes or until it springs back when lightly pressed.
- Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
- When the cake is thoroughly cooled, place it into another lined cake pan the same size or wash and clean the existing one.
- Warm the Biscoff spread in the microwave for 10-20 seconds.
- Combine the flour, cocoa powder, sugar, vanilla, salt, milk, water, eggs, butter, and warmed Biscoff spread in a bowl. Combine well using a hand blender or food processor.250 grams All-Purpose Flour, 20 grams Cocoa Powder, 50 grams Golden Caster Sugar, 100 grams Biscoff Spread, 4 large Eggs, 350 grams Milk, 80 grams Butter, ½ tsp Himalayan Salt, 1 tsp Vanilla Extract
- Add the warm water and stir well.230 ml Warm Water
- Scraping down the sides if needed using a spatula.
- Let the batter rest in the refrigerator for at least 30 minutes.
- Heat a non-stick skillet or crepe pan over medium heat.
Note: Do not use butter as it makes the crepes stick. - Pour a small amount of batter into the center of the pan; we suggest 40-50 grams. Swirl to spread it thinly.
Note: Use a small cup or ladle. - Cook for about 1-2 minutes until the edges start to lift, then flip and cook for an additional 1 minute on the other side.
- Place the crepe on a clean plate and add all subsequent crepes on top of each other.
- Repeat until all the batter is used. Put aside.
- In a large mixing bowl, whisk the cream cheese, mascarpone, and Biscoff spread until smooth and creamy.300 grams Full Fat Philadelphia Cream Cheese, 250 grams Mascarpone, 200 grams Biscoff Spread
- Sieve the powdered sugar into the cream cheese and mix until well combined.100 grams Powdered Sugar
- Whisk the double cream in a separate bowl until stiff peaks form.250 grams Double Cream
- Carefully fold the cream into the cream cheese mixture until well incorporated, creating a light and fluffy texture.
- Make the gelatine according to the manufacturer's instructions.
Note: Sprinkle the gelatine sachet into a little hot water (approx. 4 tbsp) to dissolve it. Always add gelatine to liquid, not the other way around. Stir briskly until thoroughly mixed, then add to the creamy mixture and stir gently or use a hand mixer on the lowest setting. 12 grams Gelatine Powder
- Spread some cream over the cake base. Put aside.
- Take one crepe and place it onto a clean board or plate.
- Spread a large spoonful of creamy mixture over the crepe.
- Fold the crepe by bringing one edge to another, then fold.
Note: The folding process is three steps. - Repeat with the remaining crepes until all the crepes are used up.
- Assemble by taking one folded crepe and wrapping it into a swirl to create a ball. Add the other folded crepes around it, and keep going until all the crepes have been used up.
Note: Once you’ve got the rhythm going, ie about 4-5 crepes, place inside the cake pan on top of the cake base. Note: You may need two people to do this procedure. - Once assembled, place in the refrigerator for 2-3 hours to set.
- Remove the torte from the refrigerator.
- Remove the torte from the cake pan, by unclipping the spring, lifting it off then sliding the torte onto a plate
- Sift a little powdered sugar over the top, drizzle some Biscoff spread, and sprinkle some crushed Biscoff cookies over the top.50 grams Powdered Sugar, 50 grams Biscoff Cookies, 50 grams Biscoff Spread
- Serve and enjoy!
Nutrition
Notes
- Ensure your crepe batter is smooth and lump-free. A blender is a handy tool for achieving a silky batter and sieving it before cooking.
- Let the batter rest in the refrigerator for at least 30 minutes. This allows the flour to absorb the liquid, resulting in softer crepes.
- Choosing the correct pan to make the crepes is very important. Use a non-stick skillet or crepe pan and ensure it’s well-heated before pouring the batter.
- Use a ladle or measuring cup to pour just enough batter into the pan, swirling it quickly to coat the bottom evenly.
- Cook each crepe over medium heat for 1-2 minutes on each side, or until the edges start to lift and the crepe is lightly golden. Avoid cooking too low or too high.
- The crepes should be very thin. To spread the crepe batter, swirl the pan around quickly.
- Allow each crepe layer to cool before spreading with the creamy mixture.
- Allow the completed torte to chill in the refrigerator for a few hours or overnight. This helps the layers set and enhances the overall texture and flavor.
- Use a sharp knife to cut the torte for clean, neat slices. Dip the knife in hot water before slicing for smoother cuts.
- You may need two people to prepare the torte.
- The gelatine can be omitted, but the creamy mixture will be soft so you may need to freeze it.
Private Notes
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FAQ’s & Troubleshooting
By addressing these FAQs and troubleshooting tips, you can overcome common challenges and create a delicious batch of Biscoff Cheesecake Torte every time.
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Hey, I’m Sharon, I’m a full-time food blogger, mother of 3 grown adults and 3 huskies. Most days you can find me in the kitchen creating new recipes, I love cooking indulgent bakes and love sharing them. I am lucky to connect with and inspire people from all around the world and help you on your cooking journey so you can eat in style!
Amazing moreish cheesecake, was an absolute hit this Easter. It was easier than I thought to make too.
Hi Fiona, we’re glad you loved it. Ty for stopping by!