Biscoff Cheesecake is a decadent, creamy dessert that blends the rich, buttery flavor of Biscoff cookies with a smooth, velvety cheesecake filling. With a crunchy cookie crust and a luxurious cheesecake filling topped with a caramelized Biscoff spread, this cheesecake is the perfect treat for any occasion. Whether you’re serving it for a special gathering or simply indulging in a sweet dessert, this Biscoff Cheesecake is sure to impress!

Why You’ll Love This Recipe

If you’re a fan of Biscoff cookies, you’re going to love this cheesecake! The cookie crust provides a satisfying crunch, while the cheesecake filling is creamy and rich, offering the perfect balance of sweetness and flavor. The addition of Biscoff spread (cookie butter) on top gives the cheesecake a delightful caramelized flavor that’s truly irresistible. It’s an easy-to-make dessert that combines the comforting flavors of Biscoff with the creamy richness of cheesecake, making it the ultimate indulgence!

Ingredients

For the Biscoff Cookie Crust:

1 1/2 cups Biscoff cookies (about 20 cookies), crushed into crumbs
1/4 cup unsalted butter, melted
2 tablespoons granulated sugar

For the Cheesecake Filling:

3 (8 oz) packages cream cheese, softened
1 cup granulated sugar
1 teaspoon vanilla extract
3 large eggs
1/4 cup sour cream
1/4 cup heavy cream
1/2 cup Biscoff spread (cookie butter)

For the Topping (Optional):

1/4 cup Biscoff spread (melted)
Extra crushed Biscoff cookies for garnish

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Prepare the Crust:

Preheat the Oven: Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper for easy removal.
Make the Crust: In a food processor, pulse the Biscoff cookies until they turn into fine crumbs. Add the melted butter and sugar, then pulse until combined. Press the cookie mixture into the bottom of the prepared springform pan, ensuring it’s even and compact.
Bake the Crust: Bake the crust for about 10 minutes, or until it’s set and lightly golden. Remove from the oven and allow it to cool completely while you prepare the filling.

Make the Cheesecake Filling:

Beat the Cream Cheese: In a large mixing bowl, beat the softened cream cheese with a hand mixer or stand mixer on medium speed until smooth and creamy, about 2-3 minutes.
Add Sugar and Vanilla: Add the sugar and vanilla extract, and beat again until fully combined.
Add the Eggs: Add the eggs one at a time, mixing on low speed after each addition until just combined. Be careful not to overmix.
Add Sour Cream and Heavy Cream: Add the sour cream and heavy cream to the mixture and beat until smooth. The mixture should be thick and creamy.
Fold in Biscoff Spread: Gently fold in the Biscoff spread, mixing until it’s well incorporated into the cheesecake filling.

Bake the Cheesecake:

Prepare the Water Bath: To prevent cracks, you can bake the cheesecake in a water bath. Wrap the bottom of the springform pan tightly in aluminum foil to prevent leaks. Place the pan into a larger roasting pan and add hot water to the outer pan, about 1 inch deep.
Bake the Cheesecake: Pour the cheesecake filling over the cooled Biscoff cookie crust. Bake at 325°F (163°C) for 50-60 minutes, or until the edges are set and the center is just slightly jiggly. The cheesecake will continue to set as it cools.
Cool the Cheesecake: Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour. This helps prevent cracks. Then, remove it from the oven and cool to room temperature. Refrigerate the cheesecake for at least 4 hours, or preferably overnight, to allow it to set fully.

Top and Serve:

Add Topping: Once the cheesecake has chilled, warm the additional Biscoff spread in the microwave for 15-20 seconds until it becomes pourable. Drizzle it over the top of the cheesecake. Garnish with extra crushed Biscoff cookies for added texture.
Serve: Slice and serve your delicious Biscoff Cheesecake chilled, and enjoy the rich, creamy, and crunchy flavors!

Servings and Timing

Servings: 12 slices
Prep time: 20 minutes (plus chilling time)
Cook time: 60 minutes (plus cooling and chilling)
Total time: 6-7 hours (including cooling and chilling time)

Variations

Chocolate Biscoff Cheesecake: Add 1/2 cup of melted dark or milk chocolate to the cheesecake filling for a chocolate Biscoff twist.
Biscoff and Banana Cheesecake: Top the cheesecake with sliced bananas for a sweet, fruity contrast to the rich, creamy filling.
Vegan Version: Use dairy-free cream cheese, coconut cream, and a plant-based cookie option for the crust to make a vegan-friendly version of this cheesecake.

Storage/Reheating

Store the Biscoff Cheesecake in an airtight container in the refrigerator for up to 5 days. It can also be frozen for up to 2 months. To freeze, slice the cheesecake and wrap individual pieces tightly in plastic wrap before freezing. Thaw in the refrigerator overnight before serving.

Biscoff Cheesecake

FAQs

Can I use graham crackers for the crust instead of Biscoff cookies?

Yes, you can substitute graham cracker crumbs for the Biscoff cookies if you prefer, but the flavor won’t be as rich and caramelized as the original Biscoff crust.

Can I use a different type of spread for the topping?

Yes, if you prefer a different flavor, you can substitute the Biscoff spread with Nutella, caramel sauce, or any other spread that complements the cheesecake.

How do I prevent cracks in my cheesecake?

Baking the cheesecake in a water bath helps prevent cracks by ensuring the cake cooks evenly. Also, avoid overmixing the batter and let the cheesecake cool slowly to prevent temperature shock.

Can I make this cheesecake without a water bath?

Yes, you can make the cheesecake without a water bath. Just make sure to bake it at a slightly lower temperature (around 300°F/150°C) to ensure the cheesecake doesn’t overcook. Keep a close eye on it and allow it to cool slowly to prevent cracks.

Conclusion

Biscoff Cheesecake is a rich, creamy dessert that combines the luxurious flavor of Biscoff cookies with the smoothness of cheesecake, creating an irresistible treat. The crunchy cookie crust, velvety cheesecake filling, and caramelized Biscoff spread topping make this dessert a showstopper for any occasion. Whether it’s a holiday gathering or a special weekend treat, this cheesecake will be the highlight of your dessert table. Try it today and indulge in the sweet, spiced flavors of Biscoff in every bite!