Biscoff Cheesecake Dates

Bite-size Cheesecake Appetiser:

Well, you’ve probably guessed by now that I have a bit of a thing for cheesecake & this bite-size dessert appetiser steals the show.

Honestly, cheesecake is one of my all-time favourite desserts- right up there with pavlova.

But overall… I wouldn’t call myself a dessert person.

I usually gravitate toward the savoury side of things.

That being said, when it comes to entertaining, I do think it’s nice to end on a little sweet something.

…& what better way to present a dessert but in bite-size.

It doesn’t have to be over the top.

When I’m catering a party or putting together a grazing-style dessert board, I like to offer just one or two sweet treats.

Nothing too rich or fussy… just something small, satisfying, and easy to enjoy with that last glass of bubbly or coffee.

Bite-size desserts are perfect for this.

They give everyone a chance to indulge without feeling like they’re committing to a full dessert course.

And let’s be honest- those dessert lovers are out there in full force, so it’s always good to have something on hand.

Cheesecake-stuffed dates with Biscoff…now that’s a dessert.

Biscoff has become such a trendy flavour for everything from cheesecakes to biscuits, muffins, slices, tiramisus & more.

Soft, plump Medjool dates bring that naturally rich, caramel-like flavour to the party, and when you pair that with a smooth, tangy cheesecake filling…you’re already in the winning arena.

But magically, when you add that little drizzle of Biscoff on top & a little Lotus crumb, it’s sweet, spiced, and buttery- kind of like a caramelised mouthful that is hard to beat.

This bite-size dessert appetiser is the kind of thing that feels sumptuous but couldn’t be easier to make.

Honestly, it’s as simple as pitting the dates, piping in a bit of cheesecake filling, and adding a drizzle more of that signature Biscoff flavouring & finishing them with a little crumble of Lotus biscuit.

I love that they look like you’ve made a big effort, but they come together in minutes.

Perfect for last-minute prep or when you want a sweet element without turning on the oven.

They also hold up really well at room temperature, so they’re ideal for grazing tables, dessert platters, or as a sweet bite alongside your cheeseboard.

So whether you’re a fellow cheesecake fan or just looking for a crowd-pleasing finish to your next gathering, this bite-size dessert appetiser might just be your saving grace.

Even for those of us who don’t usually go for dessert- they’re kind of hard to resist.

In fact, it’s really hard to stop at one…

Enjoy!

Biscoff Cheesecake Dates:

(Serves 14 Prep 15 Mins)

You Will Need:

Medjool Dates: Medjool dates are larger & plumper than standard dried dates. They are usually found at the green grocer, or in the fresh produce section of the supermarket, often in the fridge. They are generally soft and sticky, & they have an amazing rich caramel-like flavour. They will likely have the stone in them which is easy enough to remove.

Cream Cheese (softened): Use full-fat cream cheese for the best texture and flavour. Let it sit at room temperature for 20–30 minutes before using so it blends easily into a smooth, creamy filling.

Biscoff Spread (for filling): This spiced, caramelised biscuit spread adds a delicious warmth to the cheesecake mixture. You can swirl a spoonful or two into the cream cheese for a richer, deeper flavour.

Biscoff Spread (melted, for topping): Gently melt a small amount of Biscoff spread to drizzle over the stuffed dates. It adds a glossy finish and an extra hit of that signature spiced sweetness.

Lotus Biscoff Biscuits (crumbled): These crunchy biscuits tie it all together. Crumble one or two over the top for a bit of texture and extra Biscoff goodness. They also add a lovely contrast to the creamy filling and soft dates. Everything ties together as a deconstructed type of cheesecake.

Instructions:

Prepare the Dates: Using a small, sharp knife, carefully slice down one side of each Medjool date lengthways. You’re aiming to create a little pocket- don’t cut all the way through. Gently open each date and remove the stone. Set the dates aside while you prepare the filling.

Make the Cheesecake Filling: In a mini food processor, combine the softened cream cheese with a spoonful or two of Biscoff spread. Pulse until the mixture is smooth and creamy, scraping down the sides as needed. You’re looking for a thick but pipeable consistency with a lovely spiced biscuit flavour running through it.

Fill the Dates: Using a teaspoon (or a piping bag if you want a cleaner finish), add a generous dollop of the cheesecake filling into each date. Don’t worry about being too precise- they’re rustic little bites, and that’s part of their charm.

Drizzle with Melted Biscoff: Gently warm a small amount of Biscoff spread until it’s pourable—either in the microwave for a few seconds or over a low heat. Using a spoon, drizzle it over the filled dates for a glossy, indulgent finish.

Garnish with Crunch: Finish each one with a sprinkle of crumbled Lotus Biscoff biscuit. It adds a lovely crunch and brings the whole thing together…creamy, chewy, sticky, and crisp all in one mouthful.

Serve & Enjoy!

Helpful Hints

• If you heat the Biscoff in the microwave, heat in short bursts ie 30 secs at a time to ensure it is runny & avoid the Biscoff overheating. You want a runny consistency so you can drizzle it.

• There is no need to add anything else to the cheesecake filling to help it set. There is such a small amount of the cheescake filling in each date, it easily sets when refrigerated.

• You literally only need 1 Lotus biscuit for the crumb, so if you can find the packets with smaller packs ie 2 biscuits in each, then use those to save opening an entire pack for 1 biscuit.

• This bite-size dessert appetiser Is delicious with a dessert wine or liqueur. See below.

Biscoff Cheesecake Dates

• 14 Medjool Dates pitted
• 125g Cream Cheese softened
• 2 Heaped Tbsp Biscoff Spread
• 1 Tbsp Biscoff spread melted
• 1 Biscoff biscuit crushed

Method

1. With a sharp knife slice down one side of each date lengthways
2. Open each date up & remove the stone
3. In a mini processor, pulse the cream cheese & Biscoff spread
4. Spoon a good tsp of cheesecake filling into each date
5. Melt 1 Tbsp Biscoff spread in a heatproof dish in the microwave (30 secs at a time)
6. Drizzle melted Biscoff spread on top of each date with a teaspoon
7. Garnish each date with biscuit crumbs

Serve & Enjoy!

Wine Pairing Suggestions:

Pedro Ximénez Sherry
This is a classic match for dates. Pedro Ximénez (PX) is intensely sweet, syrupy, and full of dried fruit, caramel, and molasses notes. It mirrors the natural richness of the Medjool dates and the warm spice from the Biscoff, but also cuts through the creaminess of the cheesecake filling.

Tawny Port
Aged Tawny Port has nutty, caramelised flavours with hints of dried fig and toffee—making it a gorgeous partner to the soft sweetness of the dates and the spiced Biscoff drizzle. It’s a decadent pairing that feels very grown-up and festive.

Moscato d’Asti
If you’re after something lighter and a bit more playful, a slightly sparkling Moscato d’Asti works really well. Its gentle sweetness and floral, peachy notes offer a refreshing contrast to the dense, creamy texture of the dessert.

Canadian Ice Wine (Vidal or Riesling)
This is a luxurious choice. The concentrated sweetness and bright acidity of ice wine beautifully offset the richness of the cream cheese filling, and the stone fruit notes tie in with the sticky dates.

Late Harvest Riesling
Elegant and not overly heavy, a late harvest Riesling brings a balance of honeyed sweetness and citrusy acidity. It’s a lovely way to finish without overwhelming the palate.

Other Date Recipes:

Whipped Blue Cheese Stuffed Dates

Medjool Dates With Whipped Goat’s Cheese & Honey

Chocolate Dates with Raspberry & Peanut Butter