Biscoff Cheesecake Recipe

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This Biscoff Cheesecake is a dream come true for cookie butter lovers. Creamy, indulgent, and rich in warm caramelized flavor, it starts with a spiced Biscoff cookie crust, filled with velvety cream cheese swirled with luscious cookie butter, and topped with a glossy layer of Biscoff spread. Each bite melts in your mouth with a perfect balance of creaminess and crunch.

Decorated with whipped cream and whole Lotus Biscoff cookies, this dessert makes a stunning centerpiece for any celebration or a weekend treat. Whether you’re entertaining guests or satisfying a personal craving, this cheesecake captures the irresistible taste of everyone’s favorite spiced biscuit in the most delicious way possible.

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Ingredients for this Biscoff Cheesecake

For the crust:

• 2 ½ cups (250g) Biscoff cookie crumbs
• 6 tablespoons (85g) unsalted butter, melted

For the cheesecake filling:

• 24 oz (680g) cream cheese, softened
• ¾ cup (150g) granulated sugar
• ¾ cup (180g) smooth Biscoff cookie butter
• 1 teaspoon vanilla extract
• 3 large eggs, room temperature
• ½ cup (120g) sour cream

For the topping:

• ½ cup (120g) Biscoff cookie butter, melted
• Whipped cream (for decorating)
• Whole Biscoff cookies (for garnish)
• Crushed Biscoff crumbs (optional for extra topping)

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Step 1: Prepare the Biscoff Crust

Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper. In a medium bowl, combine the Biscoff cookie crumbs and melted butter until evenly moistened. Press the mixture firmly into the bottom and slightly up the sides of the pan to form a crust. Bake for 10 minutes, then set aside to cool.

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Step 2: Make the Cheesecake Filling

In a large mixing bowl, beat the softened cream cheese until smooth and creamy using a hand or stand mixer. Add sugar and beat until fully combined. Mix in the Biscoff cookie butter and vanilla extract until smooth. Then, add the eggs one at a time, mixing on low speed just until incorporated. Finally, fold in the sour cream until everything is well blended.

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Step 3: Bake the Cheesecake

Pour the filling over the cooled crust and smooth the top with a spatula. Place the pan inside a larger roasting pan and fill it with hot water halfway up the sides to create a water bath. Bake for 55–65 minutes, or until the center is just set but slightly jiggly. Turn off the oven and let the cheesecake sit inside with the door slightly open for 1 hour.

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Step 4: Chill and Top

Carefully remove the cheesecake from the oven and water bath. Let it cool completely at room temperature, then refrigerate for at least 6 hours or overnight. Once fully chilled, melt the Biscoff cookie butter and pour it over the top of the cheesecake. Spread evenly and allow it to set for 10 minutes in the fridge.

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Step 5: Decorate

Before serving, pipe whipped cream along the edge of the cheesecake and place whole Biscoff cookies upright in the cream. Sprinkle with extra crushed Biscoff crumbs if desired for a finishing touch.

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Estimated Nutrition (Per Slice, based on 12 servings)

• Calories: ~480
• Total Fat: 32g
• Saturated Fat: 17g
• Carbohydrates: 42g
• Sugar: 28g
• Protein: 6g
• Fiber: 0.5g
• Cholesterol: 105mg
• Sodium: 280mg

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Frequently Asked Questions

What is Biscoff made of?

Biscoff cookies are spiced shortcrust biscuits made with brown sugar, cinnamon, nutmeg, and other warm spices. The spread is made by grinding these cookies into a creamy butter-like paste.

Can I use a different brand of cookie butter?

Yes, you can use other brands of cookie butter, but Lotus Biscoff has the most authentic flavor for this recipe.

Can I make this cheesecake without a water bath?

You can bake it without a water bath, but using one reduces the risk of cracking and gives a creamier texture.

Can I make this recipe ahead of time?

Absolutely! This cheesecake is perfect for making a day or two in advance, which allows the flavors to meld beautifully.

Is it okay to use low-fat cream cheese?

While possible, it’s not recommended. Full-fat cream cheese provides the best texture and richness.

How do I prevent the top from cracking?

Avoid overmixing the batter and always bake with a water bath. Let the cheesecake cool gradually in the oven to minimize temperature shock.

Can I turn this into mini cheesecakes?

Yes! You can divide the mixture into muffin tins with cupcake liners. Reduce baking time to 18–22 minutes.

How do I cut clean cheesecake slices?

Use a sharp knife dipped in hot water and wiped clean between each cut for neat, bakery-style slices.

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