I tell folks I read cookbooks like romance novels and think recipes are love stories. And all it takes is a peek on my Flipboard to see that I’m not lying. I’ve got Food52, Serious Eats, Bon Appetite, Chow, and a file adoringly called “Recipes” served up on my iPhone and iPad daily. Obsession? Maybe. But when I find something like Biscoff Cheesecake – a dessert that hands-down wins the “all people of all ages at CasaRock adore it” award – I can’t help but add “and they all lived happily ever after” to that little recipe love story.

Biscoff + Biscoff = Biscoff love.

If you’ve never had Biscoff, you’re in for a treat. The taste is all caramel and cinnamon and maybe a little nutty and magic. Biscoff is cookies, and Biscoff is a spread (which is Biscoff cookies too – sigh). Those Biscoff people are so nice – you can order the goodness online if you can’t find it in your grocery store. Both the cookies and the spread are magic by themselves. As a team, they are worthy of an Olympic gold medal (see how I slipped a reference to the Olympics in there? Gosh, I love the Olympics. Are you watching the Olympics? I bet Biscoff is served at the Olympics).

Here’s to your own sweet “happily ever after.”

Easy Biscoff Cheesecake

Makes about 12 individual servings



24 Biscoff cookies, crushed into crumbs
1/4 cup unsalted butter, melted



2 (8 ounce) packages cream cheese, softened
1 jar Biscoff Spread
2 teaspoons vanilla
16 ounces sweetened whipped cream



Whipped Cream
Biscoff cookie crumbs, optional


In a medium bowl, stir together the Biscoff cookie crumbs and melted butter. Evenly divide the crumbs between your individual serving dishes and press into the bottoms of the dishes to form a crust layer. (I use a little juice glass to do the pressing and it works so well). Set aside. In a large bowl, beat the cream cheese and Biscoff Spread with an electric mixer on medium-high speed until smooth and creamy. Add vanilla and mix to combine. Using a rubber spatula, fold in the whipped topping until well blended. Evenly pipe or spoon the filling into individual serving dishes. Cover with plastic wrap and refrigerate for at least 2 hours before serving. Top with additional whipped topping and Biscoff cookie crumbs. Share the love story with everyone you know.


Recipe inspired by mybakingaddiction.com.






This entry was posted in #kitchentherapy, family, food and tagged , , , , , by Ronne Rock. Bookmark the permalink.

About Ronne Rock

Helping you hold on to what is true and trustworthy.

We’re in this together, and I am for you. I secure road signs with a hammer of hope, and clear the debris so they can be seen.

Call me your spiritual aunty, the one who you can trust with the hard conversations. I am your encourager. I walk and keep walking. Cheer and keep cheering. I invest, dive deep, and cherish the stories being written in the lives of women like you who long to believe restoration is a reality on earth as it is in heaven. God holds the pen in those stories, and He delights in you. 


You’ll love One Woman Can Change the World: Reclaiming Your God-Designed Influence and Impact Right Where You Are. It’s available wherever books are sold.

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