Biscoff Cheesecake Danish

Sometimes you just need a dessert that feels indulgent yet is deceptively simple to make.

This Biscoff Cheesecake Danish combines the flakiness of puff pastry with the creamy richness of cheesecake filling, all infused with the sweet, spiced flavour of Biscoff.

Whether you’re making it for a special treat or a casual get-together, this recipe will quickly become a favourite.

And the best part? It comes together in no time, making it a great option when you want to impress without the fuss.

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Ingredients You’ll Need

Here’s a list of everything you’ll need to make this Biscoff Cheesecake Danish recipe:

• 1 sheet of puff pastry
• 1 egg, beaten, or oat milk (to wash the pastry)
• 130g cream cheese
• 2 tbsp Biscoff spread, plus 1 tsp for topping
• 2 tbsp icing sugar
• 100ml cream

To top:

• 1 Biscoff biscuit (crushed)
• Icing sugar

Why I love this Biscoff Cheesecake Danish Recipe

Biscoff is an absolute favourite of mine, and it’s unique, spiced caramel flavour is what gives this recipe its signature taste.

Originating from Belgium, this little biscuit has gained a cult following, and for good reason.

Its warm, cinnamon notes pair perfectly with the cream cheese filling, creating a dessert that feels luxurious yet comforting.

This Biscoff Cheesecake Danish is also ideal for entertaining because it looks impressive but is incredibly easy to make.

You can prepare the components in advance—just bake the pastry and store it in an airtight container, and whip up the cheesecake filling the night before. When your guests arrive, all that’s left to do is assemble, drizzle, and serve.

How to Customise Your Biscoff Cheesecake Danish

While the Biscoff flavour is certainly the star, you can customise this Danish to suit your preferences.

Want a fruitier twist? Add a spoonful of jam or fresh berries on top of the cheesecake filling before you fold the pastry.

Or, if you prefer a bit of crunch, sprinkle some crushed nuts—like hazelnuts or almonds—over the top along with the crumbled Biscoff biscuit.

Tips for Puff Pastry Perfection

Working with puff pastry can seem tricky, but here are a few tips to ensure yours turns out perfectly every time:

• Keep the pastry cold: Puff pastry rises best when it’s cold, so always keep it chilled until you’re ready to use it.
• Don’t over-handle: The more you handle puff pastry, the less flaky it becomes. Work quickly and try not to overwork the dough.
• Use an egg wash: An egg wash (or oat milk wash for a vegan alternative) will give your pastry a beautifully golden, shiny finish.

How to Make This Recipe

Step 1: Prepare the Puff Pastry

Start by preheating your oven to 190 degrees Celsius.

Take the puff pastry sheet and cut it into 4 even squares. You might have some pastry left over; simply put it back in the fridge and use it for another recipe.

Folding each square in half, make two diagonal cuts 1.5 cm from the border, ensuring the cuts don’t meet at the peak of the triangle.

Unfold the pastry, then take the outer edges and cross them over each other to form a diamond shape.

Repeat with all squares and brush with either the beaten egg or oat milk to give them a golden finish when baked.

Step 2: Bake the Pastry

Place the prepared pastry squares in the oven and bake for around 15 minutes, or until they turn golden brown.

Once done, remove them from the oven and set aside to cool slightly while you prepare the filling.

Step 3: Make the Biscoff Cheesecake Filling

While the pastry cools, mix together the cream cheese, Biscoff spread, and icing sugar in a bowl until smooth.

Then, whisk in the cream to create a light, fluffy filling. Place the mixture in the fridge to chill for 20 minutes, which will help firm it up for easy piping later.

Step 4: Assemble and Serve

Once the pastries have cooled and your filling is ready, pipe or spoon the Biscoff cheesecake mixture into the centre of each pastry.

For an extra touch of indulgence, drizzle a little melted Biscoff spread over the top and dust with icing sugar.

Finally, sprinkle crumbled Biscoff biscuit on top for added texture. Serve and enjoy!

Frequently Asked Questions

Can I make this Danish ahead of time?

Yes! You can bake the puff pastry squares in advance and store them in an airtight container. The filling can also be made a day ahead and kept in the fridge. When you’re ready to serve, simply assemble the pastries.

Can I use a vegan alternative for the cream cheese and cream?

Absolutely. There are plenty of plant-based cream cheese and cream alternatives that would work well in this recipe, along with oat milk for brushing the pastry.

Can I freeze these Danishes?

It’s best to freeze the puff pastry and the filling separately. Once you’ve baked the pastry, you can freeze the unfilled squares and defrost them when you’re ready to fill and serve.

What if I don’t have Biscoff spread?

If you can’t find Biscoff spread, you can use another spiced biscuit spread or even Nutella for a chocolatey twist on this recipe.

And that’s it for this Biscoff Cheesecake Danish recipe. You can find the whole thing on a handy recipe card just below, so be sure to Pin it for later!

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