Biscoff Cheesecake

This Biscoff Cheesecake is creamy, rich, and packed with warm speculoos flavor. It starts with a buttery Biscoff cookie crust, then gets filled with a silky batter that bakes up perfectly smooth. A glossy layer of melted Biscoff cookie butter takes it from delicious to unforgettable.

I’ve tested hundreds of cheesecake recipes over the years, and I’m currently writing an entire book dedicated to cheesecake. And truly, this one ranks among my top recipes. It’s reliable, impressive, and the kind of dessert people remember long after the last bite. Check the reviews below this post and see for yourself!

What Is Biscoff?

Biscoff is a spiced shortcrust cookie made by Lotus Bakeries. The flavor is similar to a caramelized, lightly spiced shortbread with cinnamon, brown sugar, and warm buttery notes. When blended into cheesecake batter, it creates a flavor that tastes like speculoos + cheesecake + caramel butter all in one.

If you already love Biscoff cookies or Biscoff spread, this dessert is the ultimate way to enjoy them.

Why you will love this recipe

• Thick, crunchy Biscoff crust
• Creamy, luxurious filling with no graininess
• No complicated steps — perfect for beginners
• Water bath for a crack-free cheesecake
• Stunning presentation with melted Biscoff topping
• Perfect make-ahead dessert
• Amazing reviews, read them for yourself!

The ingredients

• Lotus Biscoff biscuits – finely crushed; I don’t recommend substitutes here because the caramelized spice is essential to the flavor balance. However, you can use a graham cracker crust instead, if you can’t find Biscoff cookies.
• butter
• cream cheese – full-fat, brick-style, fully softened; avoid spreadable tubs, which can make the filling loose. Also, make sure it’s at room temperature, to prevent lumps in the cheesecake.
• brown and granulated sugar – brown sugar deepens the caramel notes, while white sugar keeps the filling from tasting heavy
• sour cream – it adds tang and keeps the cheesecake from being dense. You can substitute for yogurt if you don’t have sour cream.
• Biscoff cookie butter – the star of the show! I prefer using creamy Biscoff cookie butter for a smooth filling.
• vanilla extract – essential to the recipe. It rounds out the flavors.
• salt – essential for balance.
• eggs – use room temperature eggs. You should not try to substitute the eggs in this recipe. If you want to make an eggless version, you can check out this No-Bake Biscoff Cheesecake recipe.

The tools

• Large roasting pan for the water bath – I prefer using a disposable roasting pan, which I reuse multiple times since it only ever holds water.
• Food processor (or a rolling pin to crush the cookies) – A food processor works best because it creates very fine crumbs, but a rolling pin will work well if you don’t have one.
• Electric mixer – A hand mixer or stand mixer both work; you’ll need one to properly beat the filling.
• 9-inch or 8-inch springform pan – I use an 8-inch Fat Daddio’s pan that’s 3 inches tall. This recipe also works well in a 9-inch pan. You can bake the batter in cupcake pans too; you’ll get about 32 mini cheesecakes, and they’ll need roughly 20–25 minutes in the oven.

Biscoff Cookie Crust

Let’s begin with the Biscoff cookie crust. Crush the Biscoff cookies into crumbs. Mix with melted butter, and press the crumbs onto the bottom of your springform pan.

Bake in the oven for about 10 minutes – your crust should come out slightly golden. While the crust is baking and cooling, it’s time to prepare the cheesecake filling.

How to make the cheesecake

To make the cookie butter cheesecake batter, start by beating the full-fat cream cheese with an electric mixer. If using a stand mixer, use the paddle attachment. I just used a hand mixer.

Add the brown sugar and granulated sugar to the bowl and beat.

Then, add the cookie butter spread along with the sour cream and mix to combine.

Finally, add the eggs, the vanilla, and salt.

I added the eggs all at once, but often times when making cheesecake, it’s recommended that you add the eggs one at a time, waiting for one egg to be incorporated before adding the next one. That is because you want to avoid over mixing the batter once the eggs have been added. Beating the eggs too much can cause the cheesecake to crack.

Since I was using my hand mixer, and it’s not very powerful, I know the batter wouldn’t be over mixed if I added all the eggs at once. However if I was using my KitchenAid stand mixer, I would add the eggs one at a time.

Spread the cheesecake mixture on top of the baked cookie crust. I used a deep 8-inch springform pan to make the cheesecake, you can also use a 9-inch springform pan. The brand I use is called Fat Daddio. I always get asked about this pan, and I can’t recommend it enough.

Wrap the bottom of the springform pan with a few layers of aluminum. Then, place it in a large roasting pan. Pour hot water in the roasting pan to form a water bath.

Baking

Bake the cheesecake for 60 to 70 minutes in the 325ºF oven.

To check if the cheesecake is done baking, wiggle the pan gently. The center should be slightly jiggly, while the edges of the cheesecake should look set. Some ovens might take longer, even as long as 90 minutes to fully bake the cheesecake.

Once the cheesecake is done baking, turn the oven off, and leave the cheesecake in there for one hour. If you remove the cheesecake from the oven immediately after baking, the sudden temperature change can cause the cheesecake to collapse and break.

Place the cheesecake in the fridge to chill for at least 6 hours before serving.

To decorate

To decorate, melt some biscoff lotus cookie butter in the microwave and drizzle on top of the chilled cheesecake. Use an offset spatula to spread it around. Sprinkle biscoff crumbs around the edges.

Tips for Cheesecake Success

• Use room temperature ingredients for a smooth batter.
• Do not over-mix after adding the eggs. It can add too much air into the batter and cause the cheesecake to expand too much and crack.
• Grease the sides of the pan, however, only do it after baking the crust. You can use oil spray or brush a bit of neutral oil. Avoid using butter due to the water content, it can make the crust soggy.
• Don’t open the oven during baking, only towards the end to check if the cheesecake is done baking.
• Make sure to leave the cheesecake in the oven for one hour after baking is completed, to prevent cracking.
• Chill completely for the creamiest texture.
• Only remove the ring from the pan after chilling the cake.
• Freeze slices individually for easy future desserts.

Frequently Asked Questions

Can I use another type of cookie for the crust?
Yes, graham crackers or digestive biscuits can be swapped in, but Biscoff cookies give this cheesecake its signature flavor and make it stand out from other cake recipes. You can also make a graham cracker crust instead.

Do I need a water bath?
I always recommend a water bath (or at least a pan of water on the rack below) to help prevent cracks and keep the texture extra creamy.

Can I make this cookie butter cheesecake ahead of time?
Yes! It tastes even better the next day.

How should I store leftovers?
Store the cheesecake covered in the refrigerator for up to 5 days. It also freezes beautifully — just wrap slices individually for an easy make-ahead dessert. You can freeze the whole cheesecake as well as long as you have a container that comports it.

Can I use crunchy Biscoff spread instead of smooth?
Yes! Either works well.

If this recipe wins you over, make sure to try the No-Bake Biscoff Cheesecake next—it’s just as flavorful but even creamier, and requires zero oven time. You might also enjoy my Tiramisu Cheesecake, Chocolate Cheesecake, and Oreo Cheesecake, all rich, crowd-pleasing desserts that showcase different flavors and textures.

If you try this recipe let me know in the comments below or tag me on Instagram, I love to see your creations!

Watch Video

Biscoff Cheesecake

Camila Hurst

Biscoff Cheesecake with a buttery Biscoff Crust, and a creamy Biscoff Cheesecake filling, topped with Biscoff Cookie Butter.

4.96 from 49 votes

Print Recipe Pin Recipe

Prep Time 40 minutes mins

Cook Time 1 hour hr

Resting time 1 hour hr

Total Time 2 hours hrs 40 minutes mins

Course Dessert

Cuisine American

Servings 12 servings

Calories 350 kcal

Ingredients

 

Biscoff Crust

• 250 grams biscoff cookies 1 package of biscoff cookies
• 1/3 cup unsalted butter 75 grams

Biscoff Cheesecake Batter

• 907 grams cream cheese softened (4 packages of 8 oz.)
• 1 cup brown sugar 200 grams
• 1/4 cup granulated sugar 50 grams
• 1/2 cup sour cream 120 grams
• 1 cup biscoff cookie butter 240 grams
• 1 tbsp vanilla extract
• 1/4 tsp salt
• 4 large eggs room temp

To decorate

• 1/2 cup biscoff spread
• 1/4 cup biscoff cookies crumbled

Instructions

 

Biscoff Crust

• Pre-heat the oven to 325ºF.
• Place the biscoff cookies in a food processor and process to obtain fine crumbs.
• Melt the butter and mix with the biscoff crumbs.
• Press the mixture on the bottom of an 8” or 9” cheesecake pan. If using an 8” pan, it must be deep.
• Bake the crust in the oven for 10 minutes.
• Remove it from the oven and let it cool down.
• After the crust is baked, grease the exposed sides that will touch the cheesecake batter with oil spray or by brushing a bit with neutral oil.

Biscoff Cheesecake Batter

• Beat the cream cheese for 3 minutes with a mixer at medium speed, until creamy.
• Add the brown sugar and granulated sugar to the cream cheese and beat for another 2 minutes at medium speed.
• Scrape the bowl and beat for another 30 seconds.
• Add the sour cream and biscoff cookie butter to the bowl, and mix to combine. Scrape the bowl.
• Add the vanilla, salt, and mix.
• Make sure to scrape the bowl a few times during the mixing process, to avoid the cream cheese from forming lumps in the batter.
• Add the eggs to the batter, mix just until combined. It’s best to add one egg at a time, waiting for one egg to be incorporated before adding the next one.
• Avoid over mixing once the eggs are added, to prevent cracking of the cheesecake.
• Pour the cheesecake in the pan, over the baked and cooled crust. Some cheesecake pans, such as my own, require the sides to be greased before adding the batter in, or the cheesecake sticks, so I always spray the sides of my pan with oil before pouring the cheesecake batter in.
• Wrap the bottom of the pan with a few layers of foil.
• Place the pan in a larger roasting pan, and add hot water to the roasting pan, to form a water bath. This is very important so the cheesecake doesn’t crack.
• Bake the cheesecake in the pre-heated 325ºF oven for 60 to 70 minutes.
• To check if the cheesecake is done baking, give the pan a little wiggle, it should jiggle slightly in the center, but the edges should look set.
• Turn the oven off, and leave the cheesecake in there for 1 hour.
• Remove the cheesecake from the oven and place it in the fridge for at least 6 hours.

To decorate

• Melt the biscoff cookie butter in the microwave for a few seconds until it’s runny.
• Pour over the cheesecake and spread with a spatula.
• Spread biscoff cookie crumbs around the edges of the cheesecake.

Notes

Storage: You can store the cookie butter cheesecake in the fridge for up to 4 or 5 days, covered in an air tight container.

To freeze: The cheesecake can also be stored in the freezer for up to 2 months. Make sure to place it in an air tight container. You can also freeze the cheesecake first, then once it’s frozen, wrap it with plastic wrap very tightly and then place in an air tight container. This will extend its freezer shelf life.

Crust: Use this Graham Cracker crust instead. If you can’t find graham crackers, you can also use digestive biscuits.

Cheesecake Pan: I use the Fat Daddio 8″ springform pan. You can also use a 9″ springform pan with this recipe.

Mini Cheesecakes: You can bake the batter in cupcake tins to make mini cheesecakes. This recipe will yield 24 to 30 mini cheesecakes. Only bake for 20 to 25 minutes. No water bath needed.

Greasing the Cheesecake Pan: I like to grease the exposed sides of the pan after baking the crust, because if I grease the cheesecake pan before adding the crust the crust has a hard time sticking and it can get soggy.

Oven Temperature: If using a convection oven, you may have to use a lower baking temperature, around 300ºF. Baking time may also vary. Bake until the cheesecake is slightly jiggly in the center, and set around the edges.

Oven Thermometer: It’s best to have an oven thermometer to ensure the oven temperature is accurately measured. Often times, ovens are not accurate, and if the oven is off and the actual temperature is too low, the cheesecake can take way longer to bake. And if the temperature tends to be higher than what you actually set it to, the cheesecake can crack because of being baked at too high of a temperature.

Nutrition

Serving: 1sliceCalories: 350kcal

Keyword biscoff, cheesecake

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