To me, Biscoff cookies scream, “holiday,” and this Biscoff cheesecake is one of my favorite desserts to make for Christmas. Complete with a cookie crust, cookie butter filling, and cookie butter glaze, there’s delicious Biscoff flavor in every bite. This cheesecake is perfectly sweet and spiced, and it’s surprisingly easy to make, too. You only need 10 ingredients and a little patience to create this strikingly beautiful and totally tasty cheesecake.
Biscoff Cheesecake Recipe
Biscoff cookies are one of my favorite cookies of all time. They taste so good with my afternoon coffee. But my favorite thing to enjoy around the holidays is a decadent slice of homemade cheesecake. I brought these two loves together with this Biscoff cheesecake recipe. I loaded this cheesecake up with a Biscoff cookie crust, cookie butter filling, and a luscious cookie butter glaze.
This cheesecake recipe works remarkably well with other cookies, too, like gingersnaps, which go great with Biscoff, or peanut butter cookies and homemade peanut butter. Yum!
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How to Store
Store leftover Biscoff cheesecake without the whipped topping, covered completely, in the refrigerator for up to 1 week or in the freezer for up to 1 month. Let thaw overnight in the refrigerator before serving.
Tips for Success
- 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.
- 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.
Biscoff Cheesecake Recipe
Ingredients
For the Crust
- 8.8 ounces Biscoff cookies crushed into a fine crumb (1 package)
- ½ cup salted butter melted (1 stick)
For the Filling
- 16 ounces cream cheese room temperature (2 bricks)
- 1 cup plain Greek yogurt room temperature
- ⅔ cup Biscoff cookie butter
- ⅓ cup granulated sugar
- 2 large eggs room temperature
- 1 teaspoon pure vanilla extract
For the Topping
- 14 ounces Biscoff cookie butter (1 container)
- 1 cup heavy cream
- ½ cup powdered sugar
- 1 teaspoon pure vanilla extract
- 10 Biscoff cookies crumbled
Equipment
- Kitchen Scale (optional)
- 9-inch Springform Pan
- Stand Mixer
- Piping Tip Set
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
How to Make Biscoff Cheesecake Step-by-Step
Make the Crust: Preheat your oven to 300°F. Bring 4 cups of water to a boil in a pot while you make the crust and filling. Stir 8.8 ounces (1 package) of crushed Biscoff cookies and ½ cup of melted salted butter together then press it into a 9-inch springform pan. Freeze until the filling is ready.
Make the Filling: In the bowl of a stand mixer fitted with the paddle attachment, beat 16 ounces (2 bricks) of cream cheese until smooth, about 2 minutes. Add 1 cup of plain Greek yogurt, ⅔ cup of Biscoff cookie butter, ⅓ cup of granulated sugar, 2 large eggs, and 1 teaspoon of vanilla extract and mix again until completely incorporated.
Bake the Cheesecake: 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.
Cool the Cheesecake: 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.
Top the Cheesecake: Scoop 14 ounces (1 container) of Biscoff cookie butter into a microwave-safe bowl and microwave for 1½ minutes, stirring every 30 seconds to ensure that it’s evenly melted. 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.
Decorate the Cheesecake: Whip 1 cup of heavy cream and 1 teaspoon of vanilla extract until stiff peaks form. Fold in ½ cup of 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. Sprinkle on 10 crumbled Biscoff cookies then slice and serve.
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