There’s something undeniably special about Biscoff. Its warm, caramelized, slightly spiced flavor takes any dessert to the next level. If you’ve ever dunked a Lotus Biscoff cookie into a cup of coffee, you know exactly what I mean—pure comfort. Now imagine that deliciousness turned into a creamy, decadent cheesecake. That’s exactly what this Biscoff Cheesecake delivers: a buttery cookie crust, velvety smooth filling infused with cookie butter, and a rich topping that makes every bite absolutely irresistible.
Whether you’re making this for a special occasion, a family gathering, or just because you’re craving something indulgent, this cheesecake is sure to be a hit. It’s easy to prepare, requires no water bath, and comes together beautifully every time. Plus, Biscoff lovers will go crazy for the layers of flavor packed into every bite.
Why You’ll Love This Recipe
- Packed with Biscoff flavor – Every layer of this cheesecake, from the crust to the topping, is infused with the rich, caramelized taste of Biscoff cookies and spread.
- No water bath needed – Unlike traditional cheesecakes, this recipe doesn’t require the hassle of a water bath, making it beginner-friendly.
- Smooth, creamy texture – Thanks to the perfect balance of cream cheese and Biscoff spread, this cheesecake is ultra-creamy and velvety.
- Perfect for any occasion – Whether it’s a holiday, birthday, or weekend treat, this cheesecake is always a crowd-pleaser.
Ingredients You’ll Need
For the Crust:
- 2 cups Biscoff cookies, crushed
- 6 tablespoons unsalted butter, melted
For the Cheesecake Filling:
- 16 oz (2 blocks) cream cheese, softened
- ¾ cup granulated sugar
- 1 cup Biscoff cookie butter spread
- 1 teaspoon vanilla extract
- 3 large eggs
- ½ cup heavy cream
For the Topping:
- ½ cup Biscoff cookie butter, melted
- 4-5 Biscoff cookies, crushed
How to Make Biscoff Cheesecake
Step 1: Prepare the Crust
Start by preheating your oven to 325°F (163°C). Line the bottom of a 9-inch springform pan with parchment paper and lightly grease the sides.
In a food processor, crush the Biscoff cookies into fine crumbs. If you don’t have a food processor, place the cookies in a ziplock bag and crush them with a rolling pin. Transfer the crumbs to a bowl and mix them with the melted butter until well combined.
Press the mixture firmly into the bottom of the prepared pan, ensuring an even layer. Bake for 8-10 minutes, then let it cool while you prepare the filling.
Step 2: Make the Cheesecake Filling
In a large mixing bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy. This should take about 2-3 minutes with an electric mixer. Add the Biscoff cookie butter and vanilla extract, and continue mixing until fully incorporated.
Next, add the eggs one at a time, beating on low speed after each addition. Be careful not to overmix, as too much air can cause cracks in the cheesecake. Finally, pour in the heavy cream and gently fold it into the batter until smooth.
Step 3: Bake the Cheesecake
Pour the cheesecake filling over the cooled crust, spreading it evenly with a spatula. Bake for 45-50 minutes, or until the edges are set but the center still has a slight jiggle.
Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour. This helps prevent cracks from forming. Afterward, transfer the cheesecake to the refrigerator and chill for at least 4 hours (overnight is best).
Step 4: Add the Biscoff Topping
Once the cheesecake is fully chilled, melt the Biscoff cookie butter in the microwave for about 20-30 seconds until it’s pourable. Drizzle it over the top of the cheesecake, spreading it out evenly. Finish by sprinkling crushed Biscoff cookies on top for extra crunch.
Slice, serve, and enjoy!
Helpful Tips
- Use room-temperature ingredients – Let the cream cheese, eggs, and heavy cream sit out for about 30 minutes before mixing. This ensures a smooth batter without lumps.
- Don’t overmix the batter – Overmixing introduces too much air, which can cause the cheesecake to rise too much and crack as it cools.
- Cool gradually – Allowing the cheesecake to cool slowly in the oven helps prevent cracks and keeps the texture creamy.
- Chill for best results – The longer the cheesecake chills, the better the flavor and texture. Aim for at least 4 hours, but overnight is even better.
Recipe Details
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Chill Time: 4 hours
- Total Time: 5 hours 10 minutes
- Yield: 10-12 slices
- Category: Dessert
- Method: Baking
- Cuisine: American, European
- Diet: Vegetarian
Notes
- Thicker Crust? Increase Biscoff crumbs to 2 ½ cups and add 1 more tablespoon of butter.
- Smoother Texture: Strain the batter through a fine-mesh sieve to remove lumps.
- Easy Slicing: Dip a knife in hot water, wipe clean, and cut for neat slices.
- Less Sweet? Reduce sugar by ¼ cup since Biscoff spread is naturally sweet.
- No Springform Pan? Use a deep pie dish or a lined square pan for easy removal.
- Make Ahead: This cheesecake tastes even better the next day—perfect for prepping in advance!
- Refrigeration: Store leftover cheesecake in an airtight container in the refrigerator for up to 5 days.
- Freezing: To freeze, wrap individual slices in plastic wrap and place them in a freezer-safe bag. Store for up to 3 months. Thaw overnight in the refrigerator before serving.
Frequently Asked Questions
Can I make this cheesecake ahead of time?
Yes! This cheesecake actually tastes better when made a day in advance since it allows the flavors to meld together. Just keep it covered in the refrigerator until you’re ready to serve.
Can I use a different type of cookie for the crust?
While Biscoff cookies give this cheesecake its signature flavor, you can substitute graham crackers or digestive biscuits if needed. However, you might need to adjust the amount of butter slightly.
How do I prevent my cheesecake from cracking?
- Don’t overmix the batter.
- Avoid opening the oven door while baking.
- Let the cheesecake cool gradually in the oven.
- Always chill the cheesecake for several hours before slicing.
Related Recipes
If you loved this Biscoff Cheesecake, here are a few more decadent treats you might enjoy:
Conclusion
This Biscoff Cheesecake is a dream come true for cookie butter lovers. With its buttery crust, silky smooth filling, and indulgent topping, it’s a showstopping dessert that’s surprisingly easy to make. Whether you’re serving it for a special occasion or treating yourself just because, this cheesecake is guaranteed to impress.
So go ahead—grab a spoon (or a fork) and enjoy every luscious bite!
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Biscoff Cheesecake
Description
There’s something undeniably special about Biscoff. Its warm, caramelized, slightly spiced flavor takes any dessert to the next level. If you’ve ever dunked a Lotus Biscoff cookie into a cup of coffee, you know exactly what I mean—pure comfort. Now imagine that deliciousness turned into a creamy, decadent cheesecake. That’s exactly what this Biscoff Cheesecake delivers: a buttery cookie crust, velvety smooth filling infused with cookie butter, and a rich topping that makes every bite absolutely irresistible.
Whether you’re making this for a special occasion, a family gathering, or just because you’re craving something indulgent, this cheesecake is sure to be a hit. It’s easy to prepare, requires no water bath, and comes together beautifully every time. Plus, Biscoff lovers will go crazy for the layers of flavor packed into every bite.
Ingredients
For the Crust:
- 2 cups Biscoff cookies, crushed
- 6 tablespoons unsalted butter, melted
For the Cheesecake Filling:
- 16 oz (2 blocks) cream cheese, softened
- ¾ cup granulated sugar
- 1 cup Biscoff cookie butter spread
- 1 teaspoon vanilla extract
- 3 large eggs
- ½ cup heavy cream
For the Topping:
- ½ cup Biscoff cookie butter, melted
- 4–5 Biscoff cookies, crushed
Instructions
Step 1: Prepare the Crust
Start by preheating your oven to 325°F (163°C). Line the bottom of a 9-inch springform pan with parchment paper and lightly grease the sides.
In a food processor, crush the Biscoff cookies into fine crumbs. If you don’t have a food processor, place the cookies in a ziplock bag and crush them with a rolling pin. Transfer the crumbs to a bowl and mix them with the melted butter until well combined.
Press the mixture firmly into the bottom of the prepared pan, ensuring an even layer. Bake for 8-10 minutes, then let it cool while you prepare the filling.
Step 2: Make the Cheesecake Filling
In a large mixing bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy. This should take about 2-3 minutes with an electric mixer. Add the Biscoff cookie butter and vanilla extract, and continue mixing until fully incorporated.
Next, add the eggs one at a time, beating on low speed after each addition. Be careful not to overmix, as too much air can cause cracks in the cheesecake. Finally, pour in the heavy cream and gently fold it into the batter until smooth.
Step 3: Bake the Cheesecake
Pour the cheesecake filling over the cooled crust, spreading it evenly with a spatula. Bake for 45-50 minutes, or until the edges are set but the center still has a slight jiggle.
Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour. This helps prevent cracks from forming. Afterward, transfer the cheesecake to the refrigerator and chill for at least 4 hours (overnight is best).
Step 4: Add the Biscoff Topping
Once the cheesecake is fully chilled, melt the Biscoff cookie butter in the microwave for about 20-30 seconds until it’s pourable. Drizzle it over the top of the cheesecake, spreading it out evenly. Finish by sprinkling crushed Biscoff cookies on top for extra crunch.
Slice, serve, and enjoy!
Notes
- Thicker Crust? Increase Biscoff crumbs to 2 ½ cups and add 1 more tablespoon of butter.
- Smoother Texture: Strain the batter through a fine-mesh sieve to remove lumps.
- Easy Slicing: Dip a knife in hot water, wipe clean, and cut for neat slices.
- Less Sweet? Reduce sugar by ¼ cup since Biscoff spread is naturally sweet.
- No Springform Pan? Use a deep pie dish or a lined square pan for easy removal.
- Make Ahead: This cheesecake tastes even better the next day—perfect for prepping in advance!