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 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 biscoff carrot cake 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:

1. 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:

1. 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.
2. 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.
3. 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:

1. 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 Carrot Cake Cheesecake

• 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

  How to store this lotus biscuit cake

  Once you’ve compiled this biscoff carrot cake cheesecake, 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 desserts to try

  • Belgian Liege Waffles with Biscoff Sauce
  • Island Banana Bread with Buttered Rum Sauce
  Continue to Content

  

  Biscoff Carrot Cake Cheesecake

  Yield: 1 Cake

  Prep Time: 25 minutes

  Cook Time: 35 minutes

  Resting Time: 5 hours

  Total Time: 6 hours

  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.

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  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:

  1. 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.
  2. Pour mixture into a greased 23cm springform pan and place in the fridge for at least 5 hours to set.

  Carrot cake layer:

  1. Preheat oven 175°C and grease and line a 23cm springform baking tin with baking paper.
  2. In a medium bowl, whisk together flour, baking soda, salt, cinnamon, nutmeg and ginger.
  3. 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.
  4. 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:

  1. 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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