Complete with a cookie crust and cookie butter glaze, this Biscoff Cheesecake is a true decadent dessert! It’s rich with cinnamon, sugar, and crunchy Biscoff flavors. Homemade cheesecake has never been so scrumptious!
Homemade Biscoff Cheesecake
Biscoff cookies are one of the best cookies you can grab from the grocery store! While I’m all about homemade treats, I can’t lie… Snagging a package of Biscoff cookies to enjoy with my coffee is one of my favorite things to do. So, I translated that love the best way I know how – into a luscious cheesecake recipe!
A crumbly Biscoff crust with a thick, decadent Biscoff cookie butter glaze smothering a perfectly baked cheesecake provides all the best Biscoff flavor that we know and love.
The cheesecake itself here is my favorite tried and true recipe that ALWAYS delivers the best results. So if you’re a Biscoff lover looking for a cheesecake fix, this recipe is for you!
Why You’ll Love this Cookie Butter Cheesecake Recipe:
- Biscoff: Between the crumbled cookie base and the cookie butter glaze, there’s so much Biscoff from top to bottom of the cheesecake that it’s sure to satisfy your cookie craving.
- Homemade: Sorry, Cheesecake Factory… Homemade cheesecakes are just so much better! Plus, the steps here are easy to follow and pretty hassle-free, making this homemade recipe a win/win.
- Year-Round Treat: Christmas parties, birthday parties, and even Thanksgiving are all made more delicious with this Biscoff cheesecake. It’s the gift that keeps on giving all year long!
Trademark Note: In the spirit of transparency, I want to note that Biscoff is a trademarked product. Lotus is a proprietary brand that I want to acknowledge and give credit to.
How to Make Biscoff Cheesecake
Be sure to see the recipe card below for full ingredients & instructions!
- Start by preheating the oven and boiling a pot of water.
- Press the crumbled cookies and butter into a springform pan and freeze it.
- Combine the ingredients for the cheesecake until it forms a batter, then pour that batter onto the crust.
- Create a water bath with boiling water.
- Bake.
- Cool the cheesecake at room temp for 2 hours, then in the fridge for 3 hours.
- Melt the cookie butter in the microwave.
- Remove the cheesecake from the springform pan, then pour the melted cookie butter evenly on top of it.
- Whip the heavy cream, powdered sugar, and vanilla, then transfer it to a piping bag.
- Pipe whipped cream on the cheesecake, add the crumbled cookies, and enjoy!
It’s a delicious store-bought treat that’s rich with Biscoff flavor! It’s got the consistency of peanut butter with the decadence of this sweet dessert. It’s available at most grocery stores.
Ginger snaps or peanut butter cookies will be similar, but not quite the same.
I don’t recommend trying that! The water bath is what helps prevent the cheesecake from cracking on top. The water bath may seem like a bit of a hassle, but the gorgeous, evenly baked results are so worth the effort.
Cheesecake should come out of the oven with a slightly jiggly center. It will take a few hours to cool and set properly, so don’t worry! If after baking, you press gently in the center of the cheesecake and runny batter comes off on your finger, it needs a bit longer to bake.
I love the sweet taste of Biscoff that’s rich with warm cinnamon flavor. It’s so perfect for pairing with decadent, smooth cheesecake!
Every bite of this cheesecake is rich with Biscoff flavor, from the cookie crust to the cookie butter glaze. It’s an incredibly satisfying decadent treat!
Recipe Tips and Notes
- Make sure all of the cheesecake ingredients are at room temperature. This will ensure the smoothest cheesecake batter.
- You can use plain yogurt or sour cream in place of the Greek yogurt.
- If you can’t find Biscoff cookie butter, you can make your own by blending Biscoff cookies in a blender or food processor until they form a paste.
When you serve this Biscoff cheesecake at your next dinner party, be ready to share this recipe – everyone will be begging for it!
If you make this recipe be sure to leave us a comment or rating. Enjoy!
Biscoff Cheesecake Recipe
Ingredients
For the Crust
- 8.8 ounces Biscoff cookies 250 grams, crushed into a fine crumb (1 package)
- ½ cup salted butter 113 grams, melted (1 stick)
For the Filling
- 16 ounces cream cheese 454 grams, room temperature (2 bricks)
- 1 cup plain Greek yogurt 227 grams, room temperature
- ⅔ cup Biscoff cookie butter 180 grams
- ⅓ cup granulated sugar 67 grams
- 2 large eggs 100 grams, room temperature
- 1 teaspoon pure vanilla extract 4 grams
For the Topping
- 14 ounces Biscoff cookie butter 400 grams (1 container)
- 1 cup heavy cream 227 grams
- ½ cup powdered sugar 57 grams
- 1 teaspoon pure vanilla extract 4 grams
- 10 Biscoff cookies 78 grams, crumbled
Equipment
- Kitchen Scale (optional)
Instructions
- Preheat oven to 300°F. Bring 4 cups of water to a boil in a pot while you make the cheesecake.
- Make the crust: Stir the crushed cookies and butter together then press it into a 9-inch springform pan. Freeze until the filling is ready.8.8 ounces Biscoff cookies, ½ cup salted butter
- Make the filling: In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese until smooth, about 2 minutes. Add the yogurt, cookie butter, sugar, eggs, and vanilla and mix again until completely incorporated.16 ounces cream cheese, 1 cup plain Greek yogurt, ⅔ cup Biscoff cookie butter, ⅓ cup granulated sugar, 2 large eggs, 1 teaspoon pure vanilla extract
- Remove the springform pan from the freezer and wrap the outside in aluminum foil.
- Pour the filling onto the crust and spread it out evenly.
- Place the pan into a larger roasting pan and pour the boiling water around the pan.
- Bake for 65-80 minutes, or until the center jiggles only slightly but it isn’t watery in the center.
- Turn off the oven and let the cheesecake set in the closed oven for 1 hour to prevent cracking.
- Remove the pan from the oven and take the cheesecake pan out of the roasting pan.
- Use a knife to go around the edges of the cheesecake to loosen it.
- Let it cool completely at room temperature for about 2 hours, then refrigerate for at least 8 hours or overnight.
- Release the springform side from the pan, remove it from the cheesecake base and place the cheesecake on a cake stand on a baking sheet with sides to catch the cookie butter when it falls.
- Scoop the cookie butter into a microwave-safe bowl and microwave for 1½ minutes, stirring every 30 seconds to ensure that it’s evenly melted.14 ounces Biscoff cookie butter
- Pour the cookie butter over the cheesecake evenly and let it drip down the sides then smooth out any parts that need it.
- Let it set up in the fridge for about 15 minutes while you make the topping.
- Whip the heavy cream and vanilla until stiff peaks form.1 cup heavy cream, 1 teaspoon pure vanilla extract
- Fold in the powdered sugar and add it to a piping bag fitted with a piping tip (I used a Wilton 2D piping tip) then pipe whatever design that you prefer onto the cheesecake.½ cup powdered sugar
- Sprinkle on the crumbled cookies then slice and serve.10 Biscoff cookies
Notes
- Make sure all of the cheesecake ingredients are at room temperature. This will ensure the smoothest cheesecake batter.
- You can use plain yogurt or sour cream in place of the Greek yogurt.
- If you can’t find Biscoff cookie butter, you can make your own by blending Biscoff cookies in a blender or food processor until they form a paste.
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