Biscoff cheesecake features a buttery spiced cookie crust filled with a rich and creamy Biscoff cheesecake filling, topped with a layer of smooth cookie butter and more crushed Biscoff cookies. Every bite is filled with decadent caramelized cookie flavor. If you love Biscoff cookies, this cookie butter cheesecake is perfect for holidays or when you need an indulgent dessert that is sure to impress.
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Why Make This Recipe
One of my favorite ingredients to use in recipes is a perfectly spiced cookie butter spread. The caramelized sweetness of Biscoff cookie butter is one of the best. My Biscoff Bundt Cake, Biscoff Ice Cream and Biscoff Butter Cookies are a few of my favorites Biscoff recipes on the blog. I know you’ll love this decadent Biscoff cheesecake recipe as much as I do.
- Super simple to make. From start to finish, you can make this wonderfully easy lotus cheesecake in about 15 minutes (minus the chill time). After all the ingredients have been mixed together, just let the Biscoff cookie butter cheesecake chill for at least 6 hours and enjoy.
- A creamy and decadent no bake cheesecake made with simple ingredients. This no bake Biscoff cheesecake is made with simple ingredients like cream cheese, heavy cream, sugar, Biscoff cookie butter, vanilla extract and Lotus biscoff cookies.
- Easy to make diary free. With a few simple ingredient swaps, this luscious Biscoff recipe can be made into a vegan Biscoff cheesecake.
- A decadent and easy make ahead dessert. Whether you need a simple holiday dessert or just love to have special dessert in your back pocket, this cookie butter cheesecake is the perfect dessert to make in the morning (or day before) to enjoy later.
Ingredients and Substitutions
This Biscoff cheesecake requires only a handful of ingredients to make and you probably already have them in your pantry and fridge. If you are missing anything, make sure to check out the substitutions as well.
- Cream Cheese: This no bake cheesecake is made with full fat Philadelphia cream cheese. It is important to use full fat versus reduced fat for this cheesecake. I personally love using Philadelphia for all my cheesecake based recipes, but feel free to use any brand you like. Mascarpone cheese would be the easiest substitute for cream cheese.
- Heavy Cream: I love making freshly whipped cream by whipping heavy cream. Heavy cream usually whips to amount twice the amount. If needed, use 2 ½ cups (144 g) cool whip as a substitute for the 1 ¼ cup of heavy cream.
- Vanilla Extract: This provides a lovely background flavor for the cookie butter cheesecake filling.
- Cinnamon: I absolutely love cinnamon with cookie butter. This is added for a bit more cinnamon flavor. Feel free to omit.
- Biscoff Cookie Butter: Biscoff cookie butter is pretty readily available in most large grocery stores. If you can’t find the Lotus Biscoff version, feel free to use any cookie butter or Speculoos cookie butter. Trader Joes has a delicious one! Make sure to use the creamy version.
- Biscoff Cookies: Feel free to use any cookie butter cookies to make this recipe. This recipe calls for about 225 grams or (1) 250 gram package of Biscoff cookies to make the crust and topping.
Variation
Dairy Free: To make this a dairy free or vegan Biscoff cheesecake, make sure to use a plant based butter and cream cheese. Coconut cream makes a great plant based substitute for whipped cream. Biscoff cookie butter is dairy free and vegan friendly.
How To Make
Learn how to make Biscoff cheesecake in a few easy steps.
- Make the Biscoff cheesecake crust by mixing finely crushed cookie butter cookies with melted butter. Press the cookies up the sides and along the bottom of a 9” springform pan. Chill in the fridge while you make the cookie butter cheesecake filling.
- Pour the heavy cream into a mixing bowl. Whip on medium speed to stiff peaks with a whisk attachment (or beaters). The heavy cream should double in size to about 2 ½ cups of whipped cream. Set aside.
- In a separate bowl cream the cream cheese on low until smooth. Cream in the Biscoff cookie butter, vanilla extract, cinnamon and salt until smooth and well combined. Mix in the whipped cream until well combined.
- Evenly spoon the creamy Biscoff cheesecake filling into the prepared Biscoff cookie crust. Cover the cheesecake with plastic wrap. Chill in the fridge for 6 hours or overnight.
5. When it’s time to serve, scoop the remaining cookie butter into a microwave safe container. Melt the Biscoff cookie butter until it easily drips off a spoon. This takes about 15 - 20 seconds of heating in the microwave. Remove the Biscoff cheesecake from the fridge and evenly spread the melted cookie butter on top of the chilled cheesecake. If you would like, top the cheesecake with the remaining 6 crushed Biscoff cookies. Place the cheesecake back into the fridge for about 30 minutes to reset. Slice and enjoy.
How To Make Ahead, Store, Freeze and Thaw
- Make Ahead: This cookie butter cheesecake is perfect for making a day ahead. Prepare the cheesecake through to the chilling step. About 30 - 45 minutes before you would like to serve the cheesecake, pour the melted cookie butter on top of the set cheesecake, chill and then enjoy.
- Store: Keep this Biscoff cheesecake in the fridge until you’re ready to serve. Return it to the fridge in an airtight container for up to 5 days.
- Freeze: Wrap the entire Biscoff cheesecake in plastic wrap and foil. Store the cheesecake in the freezer for up to 2 months. Alternatively, slice the cheesecake into your desired number of slices. Wrap each slice in plastic wrap. Store the wrapped slices in an airtight, freezer proof container.
- Thaw: Transfer the frozen cheesecake to the fridge to thaw overnight. Top with your desired toppings and serve.
M’s Expert Tips
- For the perfect crust. Crush the Biscoff cookies into fine crumbs and mix them thoroughly with melted butter. Press the mixture firmly into the bottom of your pan to create a sturdy crust that holds together when sliced.
- Make sure the heavy cream is whipped to stiff peaks. This is essential setting the cookie butter cheesecake filling.
- Bring all other cold ingredients to room temperature: This allows the ingredients to mix together more evenly.
- Helpful tip. If the cream cheese is too cold to easily cream into a smooth even texture after sitting out for 1 - 2 hours, heat up a damp dish towel in the microwave for 30 - 45 seconds. Carefully remove the towel and wrap it around the bottom of the mixing bowl. Mix the cream cheese and mascarpone on low. The heat from the towel will soften the cheeses while it’s mixing.
- Go low and slow. Mix the ingredients at the lowest speed and just until they are mixed well.
- Make sure to chill the cheesecake for at least 6 hours: Chilling this creamy and decadent cheesecake for less time could result in filling that is runny.
FAQ's
Biscoff cheesecake is rich, creamy, and full of sweet caramelized cookie flavor. The crunchy Biscoff crust, smooth cheesecake filling, and cookie butter topping create a delicious combination in every bite.
Yes! Biscoff cheesecake is a great make-ahead dessert. Prepare it according to the recipe, refrigerate until completely set, and add the Biscoff topping before serving if desired.
Sure! Use a 8” springform pan, 8 x 8 (20 cm) pan or 9 x 9 (23 cm) pan for cheesecake bars. You can also make this Biscoff cheesecake recipe in cups by layering broken lotus Biscoff cookies with the creamy biscoff cheesecake filling.
Other Cheesecake Recipes to Try
- Philadelphia No Bake Cheesecake
- Tiramisu Cheesecake
- Creme Brulee Cheesecake
- Maple Mascarpone Cheesecake
- Peanut Butter Cheesecake
If you try this Biscoff Cheesecake Recipe please rate the recipe and leave a comment below. Doing so helps other readers decide if this is a great recipe to bake. Don’t forget to tag me on Instagram using @olivesnthyme so I can see what you’re baking! Happy Baking! - M
Biscoff Cheesecake Recipe
Equipment
- 1 9-inch (23cm) springform pan
- 1 stand mixer with paddle attachment or electric hand mixer with beaters
- 1 microwave safe bowl
Ingredients
Biscoff Cheesecake Crust
- 1 250 g package Lotus Biscoff Cookies, divided reserve 6 cookies for topping
- 6 tbsp (85 g) unsalted butter, melted
Biscoff Cheesecake
- 1¼ cup (300 ml) heavy cream
- 24 oz. (678 g) cream cheese, room temperature
- 1 cup (240 g) Biscoff cookie butter
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- ¼ tsp salt
- ¾ cup (180 g) Biscoff cookie butter, melted
- 6 Biscoff cookies, crushed
Instructions
- Line the bottom of a 9-inch (23 cm) springform pan. Make the Biscoff cheesecake crust by mixing finely crushed cookie butter cookies with melted butter. Press the cookies up the sides and along the bottom of a 9” springform pan. Chill in the fridge while you make the cookie butter cheesecake filling.1 250 g package Lotus Biscoff Cookies, divided , 6 tablespoon (85 g) unsalted butter, melted
- Pour the heavy cream into a mixing bowl. Whip on medium speed to stiff peaks with a whisk attachment (or beaters). The heavy cream should double in size to about 2 ½ cups of whipped cream. Set aside.1¼ cup (300 ml) heavy cream
- In a separate bowl cream the cream cheese on low until smooth. Cream in the Biscoff cookie butter, vanilla extract, cinnamon and salt until smooth and well combined. Mix in the whipped cream until well combined.24 oz. (678 g) cream cheese, room temperature , 1 cup (240 g) Biscoff cookie butter , 1 teaspoon vanilla extract, ½ teaspoon ground cinnamon , ¼ tsp salt
- Evenly spoon the creamy Biscoff cheesecake filling into the prepared Biscoff cookie crust. Cover the cheesecake with plastic wrap. Chill in the fridge for 8 hours or overnight.
- When it’s time to serve, scoop the remaining cookie butter into a microwave safe container. Melt the Biscoff cookie butter until it easily drips off a spoon. This takes about 15 - 20 seconds of heating in the microwave.¾ cup (180 g) Biscoff cookie butter, melted
- Remove the Biscoff cheesecake from the fridge and evenly spread the melted cookie butter on top of the chilled cheesecake. If you would like, top the cheesecake with the remaining 6 crushed Biscoff cookies. Place the cheesecake back into the fridge for about 30 minutes to reset. Slice and enjoy.6 Biscoff cookies, crushed
Notes
- Why isn't my no bake Biscoff cheesecake setting? It may need more chilling time or the filling may have too much liquid. Follow the ingredient measurements carefully and refrigerate until fully set, preferably overnight.
- Why is my cheesecake filling too soft? Make sure you're using the correct type of cream cheese and whipping cream for your recipe. If using whipped cream, whip it to the recommended consistency and gently fold it into the filling.
- Why is my Biscoff cookie crust falling apart? The crust may not contain enough melted butter. Mix the crumbs and butter thoroughly, press firmly into the pan, and chill before adding the filling.
- Why is my cheesecake filling lumpy? Cold cream cheese can cause lumps. Let it soften to room temperature and beat until smooth before adding the remaining ingredients.
- Why is my Biscoff topping too thick? Gently warm the Biscoff spread in short intervals, stirring until smooth and pourable. Let it cool slightly before spreading it over the cheesecake.
- How do I get clean slices of no bake Biscoff cheesecake? Make sure the cheesecake is completely set and chilled. Use a sharp knife to cut, wiping it clean between each slice.
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