Oh, you guys, I am SO excited to share this recipe with you today. It’s one of those desserts that just feels like a warm hug on a plate, and honestly, it’s become my go-to for pretty much any occasion. I’m talking about my Biscoff Cheesecake. If you’ve ever fallen in love with those little spiced Belgian cookies (you know, the ones that are always on the airplane with your coffee?), then you are in for a serious treat. It’s got all that creamy, dreamy cheesecake goodness you’d expect, but with this incredible, almost caramel-like, spiced undertone from the Biscoff cookies. It’s truly something special, and way easier to make than you might think. Forget complicated layered cakes for a minute; this Biscoff Cheesecake is pure, unadulterated joy, and it’s the dessert I bring out when I want to impress without stressing.
Thank you for reading this post, don't forget to subscribe!What is Biscoff cheesecake?
So, what exactly is this magical Biscoff Cheesecake I keep raving about? Think of it as your classic, beloved New York-style cheesecake, but with a dazzling Biscoff makeover. Instead of a traditional graham cracker crust, we’re using crushed Biscoff cookies, which gives the base this amazing spiced flavor and a slightly different texture – it’s just divine. Then, the cheesecake filling itself is infused with that signature Biscoff goodness, either by swirling in some cookie butter or even folding in finely crushed cookies. The result? A cheesecake that’s both familiar and excitingly new. It’s creamy, rich, slightly tangy from the cream cheese, and then BAM! That warm, comforting spice from the Biscoff cookies hits you. It’s essentially a dessert that takes two comfort food superstars – cheesecake and Biscoff cookies – and makes them best friends forever. It’s not overly sweet, but it has this complex flavor profile that’s just addictive.
Why you’ll love this recipe?
Honestly, where do I even begin? There are so many reasons why this Biscoff Cheesecake has earned a permanent spot in my recipe repertoire, and I just know you’re going to feel the same way. First off, the flavor is just out of this world. It’s that perfect balance of sweet, creamy, and warmly spiced. That Biscoff crust isn’t just for show; it’s the foundation of flavor, giving you those little bursts of cinnamon and ginger with every bite. And the filling? So incredibly smooth and luxurious, with that subtle Biscoff swirl weaving through it. It’s sophisticated enough for a dinner party, but comforting enough for a Tuesday night treat.
Beyond the taste, this recipe is surprisingly simple. I know cheesecake can sound intimidating, but I’ve streamlined this so you don’t need a water bath (though if you love using one, you totally can!). It’s more about getting the ingredients right and not overmixing. Plus, it’s incredibly cost-effective. The ingredients are all pretty standard, and the star of the show, the Biscoff cookies, are usually quite affordable. You get this incredibly decadent dessert without breaking the bank. And talk about versatile! I’ve served this chilled, at room temperature, and even slightly warm, and it’s always a hit. It’s the kind of dessert that makes people ask for the recipe, and you can proudly say, “Oh, this old thing? I whipped it up!” It’s also a fantastic base for other flavors – I’ve experimented with adding a hint of espresso to the filling, or a sprinkle of sea salt on top, and it’s always a winner. What I love most about this is that it hits that sweet spot between feeling like a real indulgence and being totally manageable for a home baker. It’s the kind of recipe that makes you feel like a dessert wizard, even if you’re just starting out.
How do you make Biscoff cheesecake?
Quick Overview
This Biscoff Cheesecake comes together in a few manageable steps. We’ll start by making a simple, delicious crust from crushed Biscoff cookies and a touch of butter. Then, we’ll whip up a rich, creamy filling with cream cheese, sugar, eggs, and a generous swirl of Biscoff cookie butter. The key is gentle mixing to avoid cracks, followed by a slow, patient bake and cool-down period. The result is a perfectly smooth, incredibly flavorful cheesecake with that unmistakable Biscoff magic woven throughout. It’s designed to be straightforward, so even if you’re new to cheesecake, you’ll nail it!
Ingredients
For the Biscoff Crust: What is the Biscoff Crust?
2 cups finely crushed Biscoff cookies (about 25-30 cookies)
6 tablespoons unsalted butter, melted
2 tablespoons granulated sugar (optional, if you like a sweeter crust)
A tiny pinch of salt
For the Cheesecake Filling:
3 (8-ounce) packages cream cheese, softened to room temperature
1 1/4 cups granulated sugar
1/4 cup sour cream or full-fat Greek yogurt, at room temperature
1 teaspoon vanilla extract
1/4 teaspoon salt
3 large eggs, at room temperature
1/2 cup Biscoff cookie butter (smooth), slightly warmed if very stiff
For the Biscoff Drizzle (Optional, but highly recommended!):
1/4 cup Biscoff cookie butter, warmed until pourable
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
First things first, let’s get our oven ready. Preheat it to 325°F (160°C). While the oven is heating up, grab a 9-inch springform pan. This is crucial for easy removal later. You’ll want to lightly grease the bottom and sides of the pan. Some people like to line the bottom with parchment paper for extra insurance, and I totally recommend it if you’re a bit nervous about sticking. Make sure your oven rack is in the center position.
“The Biscoff Cheesecake turned out amazing. My kids asked for seconds. Saving this one!”
Step 2: Mix Dry Ingredients
In a medium bowl, combine your finely crushed Biscoff cookies. You can do this by pulsing them in a food processor until they’re fine crumbs, or by putting them in a sturdy zip-top bag and going at them with a rolling pin – it’s quite therapeutic, actually! Add the melted butter to the crumbs, along with the optional sugar and pinch of salt. Stir everything together until the crumbs are evenly moistened and look like wet sand. This is our delicious base!
Step 3: Mix Wet Ingredients
Now, let’s get to the creamy part. In a large bowl, using an electric mixer (a stand mixer with a paddle attachment is ideal, but a hand mixer works great too), beat the softened cream cheese on medium speed until it’s completely smooth and lump-free. This step is super important for a silky smooth cheesecake. Gradually add the granulated sugar and continue beating until just combined and smooth. Scrape down the sides and bottom of the bowl often to make sure everything is incorporated. Then, stir in the sour cream (or Greek yogurt), vanilla extract, and salt. Beat on low speed until it’s all just combined. Don’t overmix here!
Step 4: Combine
Now we’re going to add the eggs. Add them one at a time, beating on low speed after each addition until *just* blended. Seriously, do not overbeat the eggs! Overmixing incorporates too much air, which can lead to cracks. You want a smooth, thick batter that looks like luscious frosting. Scrape down the bowl one last time to ensure no streaks of cream cheese remain.
Step 5: Prepare Filling
This is where the Biscoff magic really happens. Take about half of your batter and transfer it to a separate bowl. Gently fold or whisk in about half of your slightly warmed Biscoff cookie butter into this half of the batter until it’s mostly incorporated but still has some streaks. The warmth helps it blend better. Don’t worry about getting it perfectly uniform yet; we want that beautiful swirled effect!
Step 6: Layer & Swirl
Now, it’s time to assemble. Dollop about half of the plain cheesecake batter into your prepared springform pan. Then, dollop about half of the Biscoff-swirled batter over the top of the plain batter. Repeat with the remaining plain batter, and then the remaining Biscoff-swirled batter. Use a butter knife or a skewer to gently swirl the two batters together. Make random patterns, don’t overdo it, or you’ll end up with just one color. You want distinct swirls! A few gentle passes are all it takes.
Step 7: Bake
Place your springform pan in the preheated oven. Bake for 50-65 minutes. The edges of the cheesecake should be set, but the center should still have a slight jiggle, like gelatin. It will continue to cook as it cools. If you’re worried about cracking or want an extra-creamy texture, you can carefully place the springform pan in a larger roasting pan and fill the roasting pan with about an inch of hot water (a makeshift water bath). This helps to create a more even, gentle baking environment. Just be super careful not to get any water into the cheesecake itself!
Step 8: Cool & Glaze
Once baked, turn off the oven, crack the oven door open a few inches, and let the cheesecake cool inside the oven for another hour. This slow cooling process is key to preventing cracks. After an hour in the oven, remove the cheesecake from the oven and let it cool completely on a wire rack. Once it’s at room temperature, cover it loosely with plastic wrap and refrigerate for at least 4-6 hours, or preferably overnight. Chilling is essential for the cheesecake to set properly and for the flavors to meld. Just before serving, gently warm the extra Biscoff cookie butter until it’s pourable and drizzle it over the top of the chilled cheesecake. You can even add a few extra crushed Biscoff cookies for garnish if you like!
Step 9: Slice & Serve
To get those beautiful, clean slices, run a thin, sharp knife under hot water, wipe it dry, and then slice. Repeat this between each cut for the cleanest presentation. Serve chilled. The Biscoff drizzle will have set up slightly, creating a lovely ribbon of flavor. Prepare for compliments – this one is always a showstopper!
What to Serve It With
This Biscoff Cheesecake is practically a dessert all on its own, but it also plays wonderfully with a few friends. For a cozy breakfast, a thin slice alongside a strong, hot cup of coffee is pure bliss. The coffee cuts through the richness beautifully, and the Biscoff notes in the cake just sing. When it comes to brunch, I like to elevate it a bit. Think of it served with a small dollop of lightly sweetened whipped cream or a few fresh berries – raspberries or a mixed berry compote are fantastic! It adds a pop of freshness and color.
As a grand finale dessert, it needs little else, but a tiny scoop of vanilla bean ice cream on the side is never a bad idea. The contrast of hot and cold, and the pure, classic vanilla flavor, makes the Biscoff notes really stand out. And for those moments when you just need a comforting snack? Forget fancy. Just a fork, a slice of this Biscoff Cheesecake, and maybe a glass of milk or a warm mug of spiced apple cider. It’s pure comfort. My family tradition is to always have a small container of heavy cream to whip up quickly if we want something extra decadent with it, especially for holidays. It’s amazing how the simple addition of a bit of extra cream makes it feel like a whole new dessert, while still celebrating that star Biscoff flavor. Honestly, it’s so good, you could serve it with a side of absolutely nothing and people would still be begging for the recipe.
Top Tips for Perfecting Your Biscoff Cheesecake
Over the years, I’ve learned a thing or two about making cheesecakes, and this Biscoff version is no exception. The biggest tip I can give you is to ensure all your dairy ingredients – the cream cheese, sour cream, and eggs – are truly at room temperature. This is non-negotiable! Cold ingredients don’t emulsify well, leading to a lumpy batter and potentially a cracked cheesecake. I’ve definitely made the mistake of rushing this step and paid for it with a less-than-perfect texture.
“Made the Biscoff Cheesecake tonight and wow — perfect weeknight dinner. Will definitely make again!”
When it comes to mixing, remember: gentle is key! Use your mixer on low to medium speed, especially after adding the eggs. You want to incorporate air for creaminess, but not so much that it causes the cheesecake to puff up excessively and then collapse and crack. Scrape down the bowl frequently – it sounds tedious, but it ensures everything is evenly mixed. For the Biscoff swirl, don’t go crazy with the swirling. A few gentle passes with a knife or skewer are enough to create beautiful patterns without overmixing the two batters together. Too much swirling can muddy the flavors and colors.
Ingredient swaps can be fun, but be mindful. If you can’t find Biscoff cookies, speculoos cookies are a very close alternative. For the cookie butter, while other nut butters can be used, they will significantly alter the flavor profile. If you don’t have sour cream, plain full-fat Greek yogurt is an excellent substitute and often makes the cheesecake even creamier. When it comes to baking, oven temperatures can vary wildly. If your cheesecake browns too quickly on top before the center is set, you can loosely tent it with aluminum foil for the remaining baking time. And about that crucial cooling step: don’t skip it! Letting it cool in the turned-off oven with the door ajar is a game-changer for preventing cracks. Trust me on this one; patience will be rewarded with a smooth, gorgeous cheesecake. Lastly, for the Biscoff drizzle, warming the cookie butter makes it pourable. If it’s too stiff, pop it in the microwave for 10-15 second intervals, stirring in between, until it’s the perfect consistency.
Storing and Reheating Tips
Once you’ve baked this glorious Biscoff Cheesecake, the next challenge is (and I know this is hard!) not eating it all at once. Storing it properly will ensure it stays delicious for days. If you have any leftovers, which is a big “if” in my house, the best place for it is the refrigerator. Make sure it’s completely cooled to room temperature first. Then, cover it snugly with plastic wrap, making sure the wrap touches the surface of the cheesecake as much as possible to prevent it from drying out. It should stay wonderfully creamy and flavorful in the fridge for about 4-5 days. I always make sure to store it away from strong-smelling foods, as cream cheese can sometimes absorb odors.
For longer storage, you can absolutely freeze this Biscoff Cheesecake. It freezes remarkably well! Once it’s completely chilled and set, you can freeze it whole or in individual slices. If freezing whole, wrap it tightly in a layer of plastic wrap, then a layer of aluminum foil, and finally place it in a freezer-safe container or bag. It will keep in the freezer for up to 2-3 months. If freezing slices, wrap each slice individually in plastic wrap and then foil. Thawing is easy: just transfer the frozen cheesecake or slices to the refrigerator and let them thaw overnight. It will come back to its perfect creamy consistency. I usually add the Biscoff drizzle *after* thawing, right before serving, to ensure it looks its best. If you’re planning to serve it at room temperature, just take it out of the fridge about 30-60 minutes before serving to let it soften slightly, but still remain cool. Never try to reheat this cheesecake in the oven or microwave; it will melt and ruin the texture. Chilled or at cool room temperature is the way to go!
Frequently Asked Questions
Final Thoughts
So there you have it – my absolute favorite Biscoff Cheesecake recipe. I truly believe this is one of those desserts that will become a staple in your home, just like it has in mine. It’s the perfect blend of comforting familiarity and exciting new flavor, all wrapped up in a beautifully creamy package. It’s impressive enough to serve at any gathering, but so wonderfully straightforward to make that you’ll be whipping it up for weeknight treats too. The way the spiced Biscoff notes weave through that rich, smooth cheesecake is just pure magic, and I can’t wait for you to experience it.
If you love this recipe, you might also enjoy my Classic Vanilla Bean Cheesecake or my Chocolate Swirl Cheesecake – they share that same commitment to creamy texture and amazing flavor. Don’t be afraid to experiment! Try adding a pinch of cinnamon to the crust, or maybe even a little espresso powder to the filling for a mocha twist. I’d absolutely love to hear how your Biscoff Cheesecake turns out. Please leave a comment below with your thoughts, any variations you tried, or just to say hello! And if you share a picture on social media, be sure to tag me – I love seeing your creations. Happy baking!
Biscoff Cheesecake
Ingredients
Crust
- 200 grams Biscoff cookies finely crushed
- 70 grams unsalted butter melted
Cheesecake Filling
- 900 grams cream cheese softened
- 200 grams granulated sugar
- 3 large eggs
- 150 ml heavy cream
- 1 teaspoon vanilla extract
- 150 grams Biscoff spread smooth
Topping
- 150 grams Biscoff spread
- 50 grams Biscoff cookies crushed, for garnish
Instructions
Preparation Steps
- Preheat oven to 160°C (325°F). Grease and line a 23cm (9-inch) springform pan.
- For the crust: In a bowl, combine crushed Biscoff cookies and melted butter. Press mixture evenly into the bottom of the prepared springform pan.
- For the filling: In a large bowl, beat cream cheese and sugar until smooth and creamy. Add eggs one at a time, beating well after each addition. Stir in heavy cream and vanilla extract.
- Gently fold in the Biscoff spread until just combined. Pour the filling over the cookie crust.
- Bake for 60-70 minutes, or until the edges are set and the center is still slightly wobbly. Turn off the oven and let the cheesecake cool inside the oven with the door ajar for 1 hour.
- Remove from oven and let cool completely on a wire rack. Then, chill in the refrigerator for at least 4 hours, or preferably overnight.
- For the topping: Gently warm the Biscoff spread until it is pourable. Drizzle over the chilled cheesecake and sprinkle with crushed Biscoff cookies.
- Slice and serve.
