Biscoff Cheesecake Recipe
This Biscoff cheesecake is the best rich and creamy no bake 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.
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.
Notes
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.
Make this Biscoff Cheesecake in a different pan: 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.
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