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The Biscoff Cheesecake Everyone Asks Me For 🍰
If you have ever stood at the counter eating Biscoff spread straight off the spoon, no judgment, same, this cheesecake is for you. A spiced cookie crust, a dreamy cookie-butter filling, and a glossy Biscoff drizzle over the top. It is the dessert I get the most messages about. It looks like it came from a bakery case, but it comes together more easily than you would think. Make it for a birthday, a holiday, or a regular Tuesday when you have decided you deserve something special.
Equipment
- KitchenAid 5-Speed Ultra Power Hand Mixer
Ingredients
For the crust
- 1 package 250g Biscoff cookies
- 1/3 cup butter melted
For the cheesecake
- 4 8 oz packages cream cheese, softened
- 1 cup light brown sugar packed
- 1/4 cup granulated sugar
- 1 cup Biscoff cookie butter
- 1/2 cup sour cream
- 4 eggs
- 1 tbsp vanilla
- 1/2 tsp salt
For the topping
- 1/2 cup Biscoff cookie butter melted
- Biscoff cookie crumbs for decoration
Instructions
- Preheat oven to 325°F. Line a cake pan or springform pan with parchment paper and set aside.
- Make the crust: Place the Biscoff cookies in a food processor until crumbs form. Combine with the melted butter. Press into the bottom of the pan and bake for 10 minutes. Let cool completely.
- With a hand or stand mixer on medium speed, beat the softened cream cheese for 3 minutes until creamy.
- Add the brown sugar and granulated sugar and mix for another 2 minutes.
- Add the cookie butter and sour cream and mix to combine until smooth.
- Add the eggs, vanilla and salt and beat just until the eggs are incorporated (do not overmix).
- Pour the cheesecake batter into the pan over the baked and cooled crust.
- Bake for 60-75 minutes over a water bath.
- Once done baking (a toothpick should come out clean in the middle), turn off the oven and leave the cheesecake inside for one hour. Then let cool completely.
- Once cooled, melt the cookie butter and pour over the cheesecake, then add cookie crumbles for decoration. Enjoy!
Notes
Nutrition
Tips for Making This Recipe
Room-temperature cream cheese is non-negotiable — cold cream cheese gives you lumps no amount of mixing will fix. Don’t overmix once the eggs go in, or you’ll beat in air that cracks the top. Chill it fully — overnight is best — so it sets clean. Warm the Biscoff spread for a few seconds so it pours into that perfect glassy drizzle.
Frequently Asked Questions
What is Biscoff?
Biscoff is a spiced caramelized cookie (also called speculoos) and the cookie-butter spread made from it. Both the cookies and the spread go into this cheesecake.
Where do I find Biscoff spread?
Most grocery stores carry it near the peanut butter or in the international aisle. The creamy version is what you want for a smooth filling.
Can I make it ahead?
Yes — cheesecake is the perfect make-ahead dessert. It actually tastes better the next day, so bake it a day before you need it.
Can I freeze it?
You can. Wrap slices well and freeze up to a month; thaw in the fridge overnight. Add the fresh drizzle after thawing.
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