This Biscoff cheesecake is the best rich and creamy cookie butter cheesecake inside a crunchy Biscoff cookie crust. It’s topped with a beautiful melted Biscoff layer, whipped cream and crushed cookie butter cookies. Make this decadent and delightfully easy cookie butter cheesecake for your next holiday or family gathering.
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Why Should You Make This Recipe
I have a few no bake cheesecake based recipes on the blog that I absolutely adore. My Strawberry Pretzel Cheesecake, No Bake Citrus Cheesecake and Cookie Dough Cheesecake, Philadelphia No Bake Cheesecake and Turtle Pie are all incredibly delicious no-bake cheesecake recipes. I know you’ll love this Biscoff cheesecake recipe because:
- 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 Speculoos cheesecake made with simple ingredients. This no bake Biscoff cheesecake is made with simple ingredients like cream cheese, heavy cream, sugar, salted caramel, vanilla extract and cookie butter.
- Easy to make diary free. With a few simple ingredient swaps, this luscious Biscoff recipe can be made into a vegan Biscoff cheesecake.
Ingredients
This Lotus cheesecake requires only a handful of ingredients to make and you probably already have them in your pantry and fridge!
Gather heavy whipping cream, cream cheese, sugar, vanilla extract, salt, ground cinnamon, Biscoff cookie butter, Lotus Biscoff cookies and melted butter.
Substitutions
This Biscoff cheesecake recipe is so easy, you can make it as a casual dessert or as a simple dessert for your next special get together. Here are my recommended substitutions if you need them.
- 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 cups (144 g) cool whip as a substitute for the 1 cup of heavy cream.
- Granulated Sugar: Substitute the same amount of super fine or caster sugar.
- 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 of Biscoff cookies to make the crust.
Variations
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
This Biscoff cheesecake recipe is super easy to make. So grab your ingredients and let me show you how to make Biscoff cheesecake!
- 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. Beat on medium speed to stiff peaks with a whisk attachment (or beaters). The heavy cream should double in size to about 2 cups of whipped cream. Set aside.
- In a separate bowl beat the cream cheese on low until smooth. Beat in the sugar, vanilla extract, cinnamon and salt until smooth and well combined.
- On low mix in the Biscoff cookie butter 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.
- 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. Place the cheesecake back into the fridge for about 30 minutes to reset. When it’s time to serve, top with whipped cream and crushed Biscoff cookies.
How To Store, Freeze and Thaw
Store in the fridge: Keep this cookie butter 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
- 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.
- 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
The flavor of cookie butter is rich, toasted and caramel-y with notes of cinnamon and brown sugar.
This creamy and spiced cookie spread is made from speculoos crumbs, vegetable oils, salt, cinnamon and sugar.
Sure! Use a 8” springform pan, 8x8 pan or 9x9 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 Biscoff Recipes to Try
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 4 cookies for topping
- 6 tbsp (85 g) unsalted butter, melted
Biscoff Cheesecake
- 1 cup (237 ml) heavy cream
- 16 oz. (452 g) cream cheese, room temperature
- ½ cup (100 g) sugar
- 1 cup (240 g) Biscoff cookie butter
- ½ tsp ground cinnamon
- ½ tsp vanilla extract
- ¼ tsp salt
- ½ cup (120 g) Biscoff cookie butter, melted
- whipped cream
- 3-4 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 the springform pan. Chill in the fridge while you make the cookie butter cheesecake filling.
- Pour the heavy cream into a mixing bowl. Beat on medium speed to stiff peaks with a whisk attachment (or beaters). The heavy cream should double in size to about 2 cups of whipped cream. Set aside.
- In a separate bowl beat the cream cheese on low until smooth. Beat in the sugar, vanilla extract, cinnamon and salt until smooth and well combined. On low mix in the Biscoff cookie butter 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 at least 6 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.
- Remove the Biscoff cheesecake from the fridge and evenly spread the melted cookie butter on top of the chilled cheesecake. Place the cheesecake back into the fridge for about 30 minutes to reset. Top with whipped cream and the remaining crushed Biscoff cookies.
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