- Advertisement -

Biscoff Cinnamon Roll Cheesecake

- Advertisement -
- Advertisement -

As you can see I had a mad scientist moment here

Biscoff Cheesecake


340g Cream cheese (family pack)
100g Mascarpone
1 cup Lotus Biscoff spread smooth
4tbsp icing sugar
1tsp cinnamon
1tbsp vanilla extract
3/4 cup heavy cream

Biscuit base
1 packs Biscoff biscuits
1/4 cup melted butter

Cinnamon rolls (check out my mini cinnamon rolls post for full recipe)
2 1/2 cup plain flour
1/4 cup caster sugar
2 tbsp unsalted butter
1 egg
1 tbsp instant yeast
1/2 cup water
1/4 cup milk
1/2 tsp salt



1.Crush Biscoff biscuits in a zip lock bag, & to a bowl, pour in melted butter, mix together. Line a 8″ x 3″ springform cake tin, push the biscuit mix into the bottom of the pan, set aside.

2.Mix the cream cheese, mascarpone, vanilla, cinnamon together in a bowl. Heat the Biscoff spread in the microwave for 20 seconds, stir into the cream cheese mix until combined.

3.In a new bowl whip the heavy cream, not too much. You want the consistency to be a little firmer than yoghurt. Pour into the cake pan and set in the fridge for min 4 hours or overnight.

4.Make the cinnamon rolls, see my mini cinnamon roll post for the full ingredients & method. The only addition would be to drizzle Biscoff spread over the brown sugar filling. Bake @170c for 10-12mins.


5.Once the cheesecake is set, warm 1/2 cup Biscoff in the microwave and drizzle on top & drip down the sides. Pop the cinnamon rolls on top of the cheesecake, sprinkle Biscoff crumbs.

- Advertisement -

Leave a Comment