Apple Biscoff Cinnamon Cheekie
Creamy, warm, cozy and decadent: this apple biscoff cheekie is a cinnamon biscoff cookie base topped with a biscoff cheesecake and cinnamon apples ♡
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Apple Biscoff Cinnamon Cheekie
5.0 out of 5 stars (based on 1 review)
servings
6
prep time
20 min
cook time
15 min
Ingredients
Cookie Dough
- 2 tbsp (30 g) melted butter
- 2 tbsp (30 g) condensed milk
- 1 tbsp (13 g) brown sugar
- 1 tbsp (15 g) Biscoff spread
- ½ tsp (2 g) vanilla extract
- ⅓ cup (40 g) all purpose flour
- 1 tsp (3 g) cornstarch
- ¼ tsp cinnamon
- ⅛ tsp (0.5 g) baking soda
- 4 Biscoff biscuits, chopped
Cheesecake Batter
- ½ cup (120 g) cream cheese
- ¼ cup + 2 tbsp (90 g) fresh cream
- ¼ cup (60 g) condensed milk
- 2 tbsp (30 g) biscoff spread, melted
- ½ tsp (2 g) vanilla extract
- ¼ tsp cinnamon
- 1½ tsp (7 g) tapioca starch or cornstarch
Cinnamon Apples
- 1 tbsp (15 g) butter
- 1 apple, chopped
- ½ tsp cinnamon
- ½ tbsp brown sugar
Equipment
Instructions:
- For the cookie dough: Mix together brown sugar, condensed milk, melted butter, biscoff spread and vanilla till well combined.
- Fold in all purpose flour, cornstarch, cinnamon and baking soda, don't overmix. Add chopped biscoff biscuits and fold those in.
- Line a baking tin with parchment paper and add the cookie dough. Press it in evenly across the bottom, smooth it out as evenly as possible and then place the tin in the fridge while you make the cheesecake batter.
- For the cheesecake: In a mixing bowl, combine softened, room temperature cream cheese and fresh cream. Whisk till the mixture is smooth and lump free. This step helps loosen the cream cheese properly and makes sure there are no lumps in the batter.
- Add sweetened condensed milk, biscoff spread and vanilla extract and mix till fully combined and smooth. Sift in the cinnamon and tapioca starch, give it all a good whisk and the batter should be slightly thick but still pourable.
- For the cinnamon apples: Heat up a pan, melt some butter in it and cook chopped apples with cinnamon and brown sugar till they are soft and golden. Let this cool.
- Pour the cheesecake batter into the cookie dough lined tin, smooth out the top, top with lots of cinnamon apples and tap the tin on the counter a few times to get rid of any air bubbles.
-
Bake till the top is beautifully brown and the centre is still slightly wobbly, I like to bake in 2 smaller tins which cuts down the baking time:
• Oven: Preheat to 220°C. Bake at 220°C for 15 minutes, then reduce to 180°C and bake for another 5-6 minutes.
• Airfryer: Preheat at 200°C for 5 minutes. Airfry at 200°C for 8 minutes, then reduce to 175°C and airfry for another 4-5 minutes. - Let the cheesecake cool completely. Ideally, refrigerate it for at least an hour after it has cooled down so the cheesecake is fully set. Once chilled, slice it using a hot knife.
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January 10, 2026
Yummyyyyy
