This is the ultimate biscoff cake recipe mash-up. Moist spiced carrot cake is layered with a creamy biscoff no-bake cheesecake then topped off with more biscoff spread, lotus biscuits and pecans.
You know those things you eat and dream about years later? The carrot cake cheesecake hybrid I ate at a place in New York called Martha’s Country Kitchen was one of those things.
Ever since trying this delectable cake combination, I’ve wanted to recreate it. With Easter coming up, I decided it was the perfect excuse to do so. Of course, I wanted to add something to make it extra special. I figured I was already combining two of my favourite things- carrot cake and cheesecake. So why not add in a third? Cue the addition of the glorious caramelized lotus biscuit spread that is biscoff.
Hence, the ultimate layered biscoff cake featuring carrot cake and biscoff cheesecake was born.
I am very pleased to report that this lotus biscuit cake turned out EVEN better than I anticipated. The cake got thoroughly devoured by my family. It even earned high praise from my 7-year-old fussy niece. To quote her, “Wow, this is delightful”!
How to make Biscoff Carrot Cake Cheesecake
Biscoff cheesecake layer:
- In a large bowl, beat the cream cheese, icing sugar, biscoff spread and vanilla extract with an electric beater until combined. Add in the double cream and sour cream and beat on a slow speed until thick and smooth. Pour mixture into a greased 23cm springform pan and place in the fridge for at least 5 hours to set.
Carrot cake layer:
- Preheat oven 175°C and grease and line a 23cm springform baking tin with baking paper. In a medium bowl, whisk together flour, baking soda, salt, cinnamon, nutmeg and ginger.
- In a large bowl, whisk together oil, white sugar, brown sugar and vanilla extract. Whisk in one egg at a time. Slowly add dry ingredients to the bowl of wet ingredients, gently stirring to combine. Fold in carrots, orange zest, pineapple, pecans and raisins.
- Pour batter into prepared baking tin. Bake for 35 minutes or until a toothpick comes out clean from the centre. Leave to cool in tin for 15 minutes, then remove cake from tin and allow to cool completely.
To assemble Biscoff Cake:
- To assemble the biscoff carrot cake cheesecake, remove the sides from the springform tin of the cheesecake. Very gently tip the cheesecake upside down onto the cooled carrot cake. Use a spatula to smooth out the sides. Top with melted biscoff spread, crushed lotus biscuits and pecans.
Ingredients for Biscoff Cake Recipe
- Biscoff spread- Biscoff spread is a delicious spread made from spiced caramelized lotus biscuits. If you can’t find it at a supermarket, you can order it off Amazon.
- Lotus biscuits– To add to the biscoff goodness of this creation, I’ve also topped the cake with lotus biscuits for a nice added crunch. However, this is entirely optional!
- Cream– I use a combination of double cream and sour cream for this recipe, however you can just use one or the other.
- Crushed pineapple– This pineapple comes in a tin pre-crushed and is an ideal texture for the cake. Make sure you drain the crushed pineapple before using. You can easily omit this if you aren’t a pineapple fan and it won’t greatly affect the cake.
- Pecans– Sub for walnuts if you prefer, or omit completely if you’d rather keep the cake nut-free.
- Raisins– Again, you can omit raisins if you aren’t a big fan (but I personally love them!)
How to store this biscoff cake
Once you’ve compiled this biscoff cake, you can store it in the fridge for 4-5 days. Otherwise, you can store the cake in the freezer for 2-3 months.
Other delicious biscoff recipes to try
Biscoff Carrot Cake Cheesecake
This is a dessert mash-up made in heaven. Moist spiced carrot cake is layered with a creamy biscoff no-bake cheesecake then topped off with lotus biscuits and pecans.
Ingredients
Biscoff cheesecake layer:
- 375g cream cheese
- 75g icing sugar
- 175g biscoff spread
- 1 tsp vanilla extract
- 125ml double cream
- 100ml sour cream
Carrot cake layer:
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/2 tsp ground nutmeg
- 2/3 cup vegetable oil
- 1/2 cup white sugar
- 1/2 cup brown sugar
- 1 tsp vanilla extract
- 2 large eggs
- 1 1/2 cups grated carrots
- 1/3 cup crushed pineapple
- 1 tsp orange zest
- 1/2 cup pecans, toasted & roughly chopped
- 1/4 cup raisins
To top:
- Melted biscoff spread
- Crushed lotus biscuits
- Pecans, roughly chopped
Instructions
Biscoff cheesecake layer:
- In a large bowl, beat the cream cheese, icing sugar, biscoff spread and vanilla extract with an electric beater until combined. Add in the double cream and sour cream and beat on a slow speed until thick and smooth.
- Pour mixture into a greased 23cm springform pan and place in the fridge for at least 5 hours to set.
Carrot cake layer:
- Preheat oven 175°C and grease and line a 23cm springform baking tin with baking paper.
- In a medium bowl, whisk together flour, baking soda, salt, cinnamon, nutmeg and ginger.
- In a large bowl, whisk together oil, white sugar, brown sugar and vanilla extract. Whisk in one egg at a time. Slowly add dry ingredients to the bowl of wet ingredients, gently stirring to combine. Fold in carrots, orange zest, pineapple, pecans and raisins.
- Pour batter into prepared baking tin. Bake for 35 minutes or until a toothpick comes out clean from the centre. Leave to cool in tin for 15 minutes, then remove cake from tin and allow to cool completely.
To assemble:
- To assemble the biscoff carrot cake cheesecake, remove the sides from the springform tin of the cheesecake. Very gently tip the cheesecake upside down onto the cooled carrot cake. Use a spatula to smooth out the sides. Top with melted biscoff spread, crushed lotus biscuits and pecans.
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