Biscoff Cheesecake

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.

Line the bottom of a 9-inch (23 cm) springform pan.

Step 1:  

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.

Step 2:  

Pour the heavy cream into a mixing bowl. Beat on medium speed to stiff peaks with a whisk attachment (or beaters).

Step 3:  

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.

Step 4:  

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.

Step 5:  

When it’s time to serve, scoop the remaining cookie butter into a microwave safe container. Remove the Biscoff cheesecake from the fridge and evenly spread the melted cookie butter on top of the chilled cheesecake.

Step 6:  

Place the cheesecake back into the fridge for about 30 minutes to reset. Top with whipped cream and the remaining crushed Biscoff cookies.

Step 7:  

Get the recipe by clicking the button below!