Biscoff Chocolate Cheesecake
This Biscoff Chocolate Cheesecake, like many of my recipes, started with a reader’s suggestion. I had been wanting to create a marbled Biscoff cheesecake for a while, so I decided to move it to the top of my list. It features a Biscoff chocolate crust, filled with a creamy Biscoff cheesecake batter swirled with rich chocolate cheesecake. Baked to perfection and topped with more Biscoff and chocolate, this dessert is pure heaven.
I’ve tested a lot of cheesecake combinations over the years, but Biscoff and chocolate is one I come back to often. The caramelized spice from the Biscoff cookie butter balances the chocolate beautifully, and the swirl gives you a little bit of both flavors in every bite. If you enjoy recipes like my Biscoff Cheesecake or my Chocolate Cheesecake, this one sits right in the middle of those two worlds.
Why I Love This Cheesecake
There are a few reasons this recipe has become one I keep coming back to.
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- The Biscoff chocolate crust adds depth instead of just sweetness
- The batter bakes up incredibly creamy and smooth
- The chocolate swirl keeps the flavor balanced and not overly rich
- It slices beautifully after chilling overnight
- The Biscoff topping adds a soft, glossy finish that feels special without extra work
Key Ingredients & Why I Use Them
Biscoff cookies: I use the cookies for the crust because they already have that warm caramelized spice flavor. It creates a crust that tastes much more interesting than a standard graham cracker base.
Cocoa powder in the crust: Adding cocoa powder turns the crust into a chocolate-Biscoff base that echoes the swirl in the filling. I’ve found it makes the whole dessert feel more cohesive.
Cream cheese: I always use full-fat cream cheese for cheesecake. It gives the batter the structure and richness it needs to bake smooth and creamy.
Biscoff cookie butter: This is the main flavor in the cheesecake portion of the batter. I like to use a generous amount so the Biscoff flavor really comes through after baking.
Chocolate + hot cream: I melt the chocolate with hot cream to create a quick ganache. Mixing this into part of the batter gives the chocolate swirl a silky texture that blends smoothly with the cheesecake.
Sour cream: I almost always add sour cream to cheesecake batter. I’ve found it softens the texture and prevents the filling from feeling too dense.
How to Make Biscoff Chocolate Cheesecake
Cheesecakes can be challenging to make, so check out this post for more details. For this specific cheesecake, the full recipe card is below, but here’s how I make it step by step.
Step 1: Make the Biscoff Chocolate Crust
Start by preheating the oven to 325°F. Place the Biscoff cookies in a food processor and process them until they become fine crumbs. Add the brown sugar and cocoa powder and pulse again so everything is evenly combined. Melt the butter and mix it with the crumbs until the mixture resembles wet sand.
Press the crust firmly into the bottom of an 8- or 9-inch cheesecake pan. I like to press it down with the bottom of a measuring cup so it’s compact and even. Bake the crust for 10 minutes, then remove it from the oven and let it cool completely.
Once the crust has cooled, I lightly grease the exposed sides of the pan. I’ve found that doing it after baking the crust helps prevent sticking without making the crust slide around.
Step 2: Melt the Chocolate
Place the chopped chocolate in a bowl.
Heat the heavy cream until hot, then pour it over the chocolate. Let it sit for about a minute before stirring until completely smooth. Set this aside to cool while you prepare the batter.
Step 3: Beat the Cream Cheese
Beat the cream cheese on medium speed for about 3 minutes, until it looks creamy and smooth.
Add the brown sugar and granulated sugar and mix for another 2 minutes, scraping the bowl once or twice so everything blends evenly.
Step 4: Add the sour cream and cookie butter
Add the sour cream and Biscoff cookie butter and mix until combined.
Step 5: Add the eggs one at a time
Next come the eggs. I add them one at a time, mixing just until each egg disappears into the batter. I stop mixing as soon as everything is combined. Over-mixing at this stage can add too much air, which often leads to cracks later. Then add the vanilla and salt.
Step 6: Divide the batters
Divide the batter into two bowls. One bowl should have slightly more batter than the other.
Add the melted chocolate mixture to the smaller bowl and mix until smooth. This becomes the chocolate cheesecake batter.
Step 7: Assemble
Pour about one-third of the Biscoff batter into the prepared pan.
Add dollops of the chocolate batter on top. Use a knife or spatula to gently swirl the batters together.
Step 8: Continue layering and swirling
Continue layering and swirling until all the batter has been added.
One thing worth noting: this recipe makes a lot of batter. It fits comfortably in a 9-inch pan, but if you’re using a deep 8-inch pan you may have a little extra. I usually bake the extra batter in a couple cupcake liners. You can also refrigerate the extra batter and bake it later the same day or the next day.
Step 9: Bake
Wrap the bottom of the springform pan with several layers of foil.
Place the pan inside a larger roasting pan and add hot water to create a water bath. This step matters more than it looks — it helps the cheesecake bake gently and keeps the surface smooth. Bake at 325°F for about 70 minutes.
The edges should look set while the center still jiggles slightly when you move the pan. Turn off the oven and leave the cheesecake inside for 1 hour with the door closed. This slow cooling helps prevent cracks.
After that, transfer the cheesecake to the refrigerator and chill for at least 6 hours, preferably overnight.
Step 10: Decorate
Melt the Biscoff spread in the microwave until it becomes pourable. Spread it gently over the chilled cheesecake. Drizzle melted chocolate around the edges and finish with crushed Biscoff cookies.
Expert Tips
A few things I’ve learned after baking many cheesecakes.
- Don’t overmix after adding the eggs: This is where most cheesecake texture issues begin. Mix just until combined.
- Use a water bath every time: It keeps the cheesecake baking slowly and evenly, which gives you that smooth, creamy texture.
- Let it cool gradually. Turning the oven off and letting the cheesecake sit inside for an hour helps prevent sudden temperature changes that cause cracks.
Storage and Make-Ahead Tips
I usually make cheesecake one day ahead, because the flavor and texture improve after chilling overnight. Store the cheesecake in the refrigerator for 4 to 5 days, covered in an airtight container.
If you want to freeze it, wrap the chilled cheesecake tightly in plastic wrap and place it in an airtight container. It will keep well in the freezer for up to 2 months. I prefer freezing it without the topping and adding the Biscoff drizzle after thawing.
Variations I Sometimes Make
If you want to change things slightly, here are a few ideas that work well.
- Use milk chocolate instead of semi-sweet chocolate for a sweeter swirl
- Swap the crust for a graham cracker crust if you don’t have Biscoff cookies
- Add a thin layer of caramel sauce instead of the chocolate drizzle
- Bake the batter in cupcake tins to make mini cheesecakes
FAQ
Yes. This recipe actually fits a 9-inch pan best. If you use an 8-inch pan, make sure it’s deep or bake the extra batter separately.
Most cracks come from skipping the water bath or over-mixing the batter after adding the eggs. Check out this post for more tips.
Yes. Bake the batter in cupcake tins for 20–25 minutes. No water bath is needed for mini versions.
Absolutely. Cheesecake freezes very well for up to two months.
More Cheesecake Recipes
If you love Biscoff and cheesecake, you might also like my regular Biscoff Cheesecake, or my No Bake Biscoff Cheesecake. Or for something more chocolately, try Chocolate Cheesecake or Oreo Cheesecake. They all use the same creamy cheesecake base with different flavors, which makes them reliable recipes to come back to whenever you’re craving cheesecake.
If you make this Biscoff Chocolate Cheesecake, I’d love to see it. Feel free to tag me on Instagram or leave a rating and comment below — it always makes my day to see your bakes.
Biscoff Chocolate Cheesecake
Ingredients
Biscoff Crust
- 250 grams biscoff cookies 1 package of biscoff cookies
- 3 tbsp brown sugar 38g
- 3 tbsp cocoa powder 15g
- 6 tbsp unsalted butter, melted 85g
Cheesecake Batter
- ⅔ cup chopped semi-sweet or milk chocolate 112g
- ½ cup heavy cream 120ml
- 907 grams cream cheese, softened 4 packages of 8 oz.
- 1 cup brown sugar 200g
- ¼ cup granulated sugar 50g
- ½ cup sour cream 120g
- 1 cup biscoff cookie butter 240g
- 1 tbsp vanilla extract
- ¼ tsp salt
- 4 large eggs, room temperature
To Decorate
- ½ cup biscoff cookie butter
- ¼ cup chopped semi-sweet chocolate, melted
- ¼ 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.
- Add the sugar and cocoa powder, and process again to incorporate.
- 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
- Place the chocolate in a bowl. Microwave the heavy cream until hot. Pour over the chocolate. Let it sit for a minute, then stir until the chocolate has melted completely.
- Set aside to cool down for about ten minutes. Meanwhile, you can start making the rest of the 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.
- Divide the batter between two different bowls. To one batter, add about 1 extra cup than the other bowl.
- To the bowl with the less amount of batter, add the melted chocolate and heavy cream from the first step.
- Mix to combine.
To Assemble
- Pour about one third of the Biscoff cheesecake batter in the pan and top with dollops of the chocolate batter.
- Swirl with a spatula or knife.
- Keep doing this, alternating the batters, to create a swirled effect.
- Note: This recipe makes a lot of batter, so it works better for a 9” pan. I baked it in my 8” Fat Daddio, but had two cupcakes worth of extra batter that I baked separately because I didn’t want to add too much batter to the pan. You can even cover this batter, place it in the fridge, and bake it a few hours later, or the next day.
To Bake
- Wrap the bottom of the springform 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 about 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.
- Place the melted chocolate in a piping bag, snip the end with scissors, and drizzle a ring of chocolate around the edges of the cheesecake.
- Sprinkle the Biscoff cookie crumbs around the edges of the cheesecake.
Notes
- 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 it in an airtight container. This will extend its freezer shelf life.