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.
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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
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.
This is more like 700 calories/slice for 12 people. I just input all of this into MyFitnessPal. I think you should update it.
YOUR RECIPES ARE OFF THE CHAIN. CROWD PLEASURE FOR SURE I MADE A FEW OF THE RECIPES AND EVERYTHING THAT I MADE FROM THE RECIPES WERE ABSOLUTELY GREAT!! NOT A SLICE OR PIECE WAS LEFT ABSOLUTELY AMAZING!!!!!! I WAS VERY PLEASED. LOOKING FORWARD TO MAKING MORE OF YOUR RECIPES.
I’ve made this recipe twice, and both times it’s been a hit! Loved by all. Made exactly as directed and it came out great, SO GOOD! Thank you so much for sharing the recipe.
That’s wonderful to hear!!! Thank you!!!
This cheesecake was a BIG hit for the party I made it for. Everyone that had a piece gave me good complaints about the cheesecake. I’ll be making this cheesecake again. Thank you for sharing this recipe with all of us here on Pinterest! 🧀 🎂
ATTENTION EVERYONE:
This is a MUST make cheesecake!
Bit confusing how the total time is 2:40 but you have to put it in the fridge for at least 6 hours. Not very helpful in terms of planning. Should update this to make it more accurate.
I will. sorry about that!
Maybe you should read the directions before making cheesecakes or anything else. Common sense but a lot of people don’t have that nowadays and you just proved that!
Wow, thanks Justin, super helpful comment! The directions say the total cook time is 2 hours 40 minutes, which is incorrect. Thanks for the reply though, it was super helpful and informative. Thanks, champ.
Having this issue right now! Made for thanksgiving dinner and just got to the bake part and read 6 hours in fridge. That should definitely be part of total time. Is there a way around that
OUTSTANDING!!!! Decadent, creamy texture and perfectly flavored. I think it may have been the best cheesecake I have ever made, and these days I’m only youthful at heart, so that’s saying something! Thank you—excellent work!
Lisa I am so glad to hear that thank you so much!!!
Can you tell me the quantities of each ingredient please
It’s at the bottom of the page.
This was my first ever cheesecake. Your directions were great and the cheesecake was amazing. Everyone loved it. Looking forward to trying more of your recipes!
That’s awesome to hear thank you so much!!!
Would I be able to double this recipe and bake in a large aluminum foil pan? If so, for the water bath part, would it still work if I filled a separate pan with water and put that on the oven rack underneath where I bake the cheesecake?
I guess you can double it, but you will need a very large pan. This recipe will also fit in a 9×13″ pan.
And about the separate pan with water bath, I’ve tried this a few times and never worked for me, my cheesecake always cracks if I dont immerse the cheesecake pan in the water bath, but some people say that it works for them.
I “Fabsolutely” love this recipe! I’ve made it a few times without fail and get lots of compliments. I’ve also made this with a chocolate bottom and Hazelnut spread with a Chocolate cookie crumb bottom, just reversed the sugar measurements. Your recipe is a keeper for life! Thank you so much for sharing! A little trick I do to slide out cake after is to bake it with the lip of the bottom pan facing down in a Wilton spring form pan. After the cake has been cooled then refrigerated for at least two hours, run a hot dull knife (a bread knife works well) all around the spring form before unlatching the form. If needed smooth out the cheesecake sides with the same knife dipped in water for a pretty side finish. Also, when baking the cake, I place the spring form pan with cheesecake inside another larger regular Wilton round cake pan. Then place them Inside a full sheet cake pan that I fill with hot water part way up. Works like a charm!
Sempre fazendo delícias!! Que receita maravilhosa!!😍👏🏻👏🏻👏🏻😋😋😋
I really like this cheesecake. I was not able to do the water bath so the cheesecake cracked but it was still delicious. I also used heavy whipping cream instead of sour cream.
I didn’t have a pan tall enough to do the water bath so I ran to the $dollar tree and got a throw away roasting pan it was perfect. Plus because it was only water I easily washed it out to reuse!
I do the same thing.
I made this for Christmas and it turned out perfectly! It was so delicious and everyone raved about it.
What would be the bake time for the crust and filling for mini cheesecakes? And would you recommend baking in a muffin tin or silicon mold?
Thanks!
the crust for mini ones takes about 8 min to bake, and the filling takes about 20 to 25 min to bake. I have baked in muffin tins and silicone molds and both are fine! Ive actually just made some yesterday (different flavor) in muffin tins and it took me 27 min to bake but it’s because I overfilled the pans ops lol! but give or take 20 to 25 min.
Thanks for your quick response Camila. I greased the pan bottom before baking the crust. I felt the crust was quite dry after baking.
I greased the edges after baking the crust and before pouring the batter for baking.
It’s a spring form non stick pan I used for baking. I had to take the cake to a small gathering so I just took the cake along with the bottom of the tin.
As these kind of tins have slightly raised edge around it is not possible to lift the cake using a cake lifter.
Just seen another video, someone did upside down method to transfer the cake to a board. May be I should give it a go next time or change the pan. 😊
Just realised I have been following you on Instagram for sometimes and didn’t know until today this recipe is from you. Because I found this recipe on Pinterest. By the way I love your bakes😍
That’s interesting, I haven’t seen that method, maybe putting a piece of parchment paper on the bottom before flipping could work indeed. What brand of pan is it? A lot of people ask me questions about cheesecake lately since I am posting so many recipes, so if I can see what the pan is maybe I can help more people figure out how to remove the cheesecake easily from the bottom easily.
I am not a very much cheesecake fan so I rarely bake them. I tried this recipe and it came out so well and everyone enjoyed it.I am going to try your other cheese cake recipes too. Thanks you so much for sharing this recipe 😍
I have a question, if I want to transfer the cheesecake onto a board how do I do it ? Crust was too stuck to pan bottom and I never used baking paper. Thanks
I am so glad you liked the recipe. About the cheesecake being stuck, I have two questions: what kind of pan do you have, and did you grease the pan before putting the crust in? When I grease the pan before adding the crust, it becomes too greasy and the crust ends up becoming soggy and sticking, which sounds counterintuitive. But now I only grease the pan on the sides, where the cheesecake batter is going to touch, and I do that after baking the crust.
I dont use baking paper to bake cheesecake. But maybe the type of pan you have could benefit from it, if it’s prone to sticking.
And the way I transfer the cheesecake to another plate is that I use a cake lifter from Wilton to lift the cheesecake and transfer it over. It slides right under the cheesecake and you can easily pick it up and transfer it.