Biscoff Cake Recipe with Carrot Cake + Cheesecake

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:

  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 Biscoff Cake:

  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 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

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.

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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