Nutmeg Cafe’s Scoopable Biscoff Cheesecake

A baked, spice-forward dessert with all the richness of cheesecake and none of the pressure to pipe it pretty.

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Prep Time: 20 minutes | Cook Time: 1 hour | Chill Time: 4+ hours (overnight best) | Total Time: 5.5–6 hours (mostly chill) | Servings: 8–10 scoops

Introduction:

When my sister asked me to bake her a cheesecake, she already had a flavor in mind: Biscoff. She's got a soft spot for those spiced cookies, and honestly… same. Now, I’ll be the first to admit: I am not a cake decorator. I can’t frost a clean line or pipe a rosette to save my life (that’s the proper term, right? Piping?). But what I can do — confidently — is nail the flavor. So I took her request and ran with it, Nutmeg Cafe style.

Instead of trying to create a flawless, sliceable beauty, I leaned into what I am good at: warm spices, creamy textures, and unapologetic comfort food. This cheesecake is baked, chilled, and designed to be scooped, not sliced. It’s like ice cream and cheesecake had a cozy little baby.

This is for anyone who loves deep flavor, soft textures, and desserts that don’t need to be dressed up to show up.

Ingredients:

Crust:

• 2 cups Biscoff cookie crumbs (about 1 ½ sleeves)

• 6 tablespoons unsalted butter, melted

Filling:

• 3 (8 oz) blocks cream cheese, softened

• 1 cup granulated sugar

• 1/2 cup packed brown sugar

• 3 large eggs

• 1/2 cup sour cream

• 2 tablespoons all-purpose flour

• 1 teaspoon ground cinnamon

• 1/2 teaspoon ground nutmeg

• 1/2 teaspoon pink Himalayan salt (or sea salt)

• 1 teaspoon vanilla extract

• 1/2 cup Biscoff spread, melted

Topping:

• 1/2 cup Biscoff spread, melted

• Crushed Biscoff cookies for garnish

Directions:

1. Preheat & Prep
   Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan and line the bottom with parchment paper.

2. Make the Crust
   Mix Biscoff crumbs and melted butter until they resemble damp sand. Press firmly into the bottom of the pan. Bake for 8–10 minutes. Let it cool while you prepare the filling.

3. Mix the Filling
   In a large bowl, beat softened cream cheese until smooth. Add granulated sugar and brown sugar; mix until fluffy.
   Add eggs one at a time, mixing on low until just combined.
   Stir in sour cream, flour, cinnamon, nutmeg, salt, and vanilla.
   Finally, fold in the melted Biscoff spread.

4. Bake
   Pour the filling over the crust. Tap the pan gently on the counter to release air bubbles.
   Bake for 60–70 minutes — the edges should be set, and the center will still have a little wobble.
   Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour.

5. Chill
   Transfer to the fridge and chill for at least 4 hours or overnight. This helps it set fully into that rich, creamy, scoopable texture.

6. Top & Serve
   Just before serving, drizzle with melted Biscoff and sprinkle with crushed cookies.
   Don’t even worry about slicing. Just scoop and serve like you would ice cream. It's that simple (and that good).

Conclusion:

This cheesecake might not win any awards for presentation, but that’s not what we’re about here. This dessert is about flavor, comfort, and flexibility. It's for people who eat with their hearts first. It was born out of a real moment — a request from my sister — and evolved into something fun, easy, and totally delicious.

Whether you’re sharing with friends, showing up to a family dinner, or just stashing a batch for yourself in the back of the fridge (no judgment), this scoopable Biscoff cheesecake is pure comfort in a bowl.

Next time someone requests a cake, maybe hand them a spoon instead.