There’s something magical about the flavor of Biscoff. It’s cozy, caramelized, and beautifully spiced—a perfect match for cheesecake. The moment I took my first bite of this Biscoff Cheesecake, I knew it was a keeper.

That buttery cookie crust, the silky cream cheese center, and the glossy cookie butter topping work together like a dream.

It’s the kind of dessert that makes you stop mid-conversation just to say, “Wow.” Whether you’re baking for a birthday, brunch, or just your own sweet cravings, this cheesecake hits all the right notes. Best of all, you don’t need any fancy water bath setup to pull it off.

If you’re ready for a show-stopping dessert that feels gourmet but is secretly easy, you’re in the right place.

Recipe Snapshot

Category	Details
Yield	One 9-inch cheesecake
Serving Size	1 slice
Prep Time	30 minutes
Bake Time	55 minutes
Cooling Time	1 hour (in oven), then chill
Total Time	6 hours (including chilling)
Calories per Serving	~450 calories
Primary Cooking Method	Baking
Occasion	Holidays, Parties, Birthdays
Diet Type	Vegetarian
Storage Notes	Refrigerate for up to 4 days

Calories are approximate and may vary depending on exact ingredients used.

Biscoff Cheesecake Recipe

Recipe by Angela JonesCourse: DessertCuisine: American-EuropeanDifficulty: Medium

Servings

slice

Prep time

minutes

Bake Time

minutes

Calories

450

kcal

This Biscoff Cheesecake recipe delivers a luscious, creamy dessert with a unique spiced cookie flavor that sets it apart from ordinary cheesecakes. The crust is made from crushed Biscoff cookies, packed with caramel and spice notes, then layered with a smooth cream cheese filling.

It’s finished with a rich Biscoff cookie butter topping that adds a glossy finish and doubles the cookie flavor. The contrast between the crunchy base and the velvety filling is what makes this dessert so irresistible.

Perfect for holidays, dinner parties, or as a weekend baking treat, this recipe is a guaranteed crowd-pleaser and an excellent conversation starter at any table.

Ingredients

For the Biscoff Crust
2 cups (about 26) Biscoff cookies, finely crushed
6 tablespoons unsalted butter, melted
1 tablespoon brown sugar (optional, for extra caramel flavor)
For the Cheesecake Filling
3 (8 oz) blocks cream cheese, softened to room temperature
1 cup granulated sugar
1/2 cup sour cream, room temperature
3 large eggs, room temperature
1 tablespoon vanilla extract
1/4 teaspoon salt
For the Topping
3/4 cup Biscoff cookie butter (smooth), slightly warmed
Optional: Extra Biscoff cookies for garnish (whole or crushed)

Directions

Prepare the Biscoff Crust
Start by crushing the Biscoff cookies into fine crumbs. You can do this using a food processor, or place the cookies in a zip-top bag and crush them with a rolling pin until finely ground. Transfer the crumbs into a mixing bowl.

Add the melted butter and brown sugar (if using) to the cookie crumbs. Mix thoroughly with a fork or spatula until the mixture resembles wet sand. It should clump together when pressed.

Grease a 9-inch springform pan lightly with butter or line the bottom with parchment paper. Press the cookie mixture firmly into the bottom of the pan using the back of a spoon or the bottom of a flat glass. Press evenly and tightly to form a solid base.

Place the crust in the refrigerator while you make the filling. This helps the crust set and prevents crumbling later.
Make the Creamy Cheesecake Filling
In a large mixing bowl, beat the softened cream cheese using a hand or stand mixer on medium speed until completely smooth and creamy. Scrape down the sides of the bowl as needed.

Add the granulated sugar and continue to beat for another 2-3 minutes. The mixture should be light and fluffy without any lumps.

Add the sour cream, vanilla extract, and salt. Beat again until all the ingredients are well combined and the mixture is silky.

Now, add the eggs one at a time, mixing on low speed. Mix just until each egg is fully incorporated—do not overmix, as this can lead to cracking and air bubbles.
Tap the bowl gently on the counter to release any trapped air bubbles.
Assemble and Bake
Pour the cheesecake filling over the chilled crust. Smooth the top with an offset spatula or back of a spoon.

Place the springform pan on a baking sheet to catch any potential leaks.
Preheat your oven to 325°F (163°C). Place the cheesecake in the center rack and bake for 50-55 minutes. The edges should look set, but the center will still jiggle slightly when you gently shake the pan.

Turn off the oven but do not remove the cheesecake. Crack the oven door open and let the cheesecake cool inside for 1 hour. This gradual cooling helps prevent cracks from forming on the surface.
Chill Completely
After an hour in the oven, take the cheesecake out and allow it to come to room temperature.

Then, cover it with plastic wrap and refrigerate for at least 4 hours—preferably overnight. This allows the flavors to meld and gives the cheesecake its perfect creamy texture.
Add the Cookie Butter Topping
Warm the Biscoff cookie butter in a microwave-safe bowl for 15-20 seconds until it becomes pourable but not hot.

Pour the warmed cookie butter over the chilled cheesecake. Use a spoon or offset spatula to spread it evenly to the edges.

Top with crushed or halved Biscoff cookies for texture and visual appeal. Return to the fridge for 30 minutes to set the topping.

Extra Tips for the Best Results

Bring all ingredients to room temperature. This ensures a smooth batter without lumps
Avoid overmixing the batter after adding eggs. Overmixing introduces air, which can lead to cracks.
Cool in the oven gradually. A sudden temperature drop can cause surface cracks.
Use a hot knife for clean slices. Dip in hot water and wipe dry between cuts.
Don’t skip the chilling step. It firms up the texture and improves flavor.

Equipment You’ll Need for Biscoff Cheesecake

Gathering the right tools makes the process smoother and helps ensure professional-looking results:

9-inch springform pan (for easy release)
Large and medium mixing bowls
Electric hand mixer or stand mixer
Rubber spatula and wooden spoon
Measuring cups and spoons
Offset spatula (for topping)
Baking sheet (to catch drips)
Parchment paper (optional, for lining)
Knife and hot water (for clean slices)

Make-Ahead Tips to Save Time

Planning ahead makes this cheesecake even easier. Here are a few ways to work it into your schedule:

Make the crust the night before and refrigerate until ready to fill.
Prepare the full cheesecake a day ahead, chill overnight, and top it with cookie butter on the day of serving.
Freeze the baked cheesecake (without topping) for up to one month. Wrap tightly in plastic and foil. Defrost overnight in the refrigerator before topping and serving.

This flexibility makes it perfect for holidays, birthdays, or anytime you’re hosting guests.

How to Store Biscoff Cheesecake Properly

To keep your cheesecake fresh and delicious:

Refrigerator: Store in the fridge in an airtight container or tightly wrapped with plastic wrap for up to 4 days.
Freezer: Wrap individual slices or the entire cheesecake in plastic wrap and foil. Freeze for up to 1 month.

When freezing individual slices, place parchment between them to prevent sticking. Always thaw in the refrigerator before serving for the best texture.

Frequently Asked Questions

Q: Can I make this cheesecake without a springform pan?
A: A springform pan is ideal for easy removal. If you must use a regular pan, line it with parchment and serve slices directly from the pan.

Q: What can I use instead of Biscoff cookies?
A: Gingersnaps or graham crackers with a pinch of cinnamon can work, though the flavor will differ.

Q: Can I skip the cookie butter topping?
A: Yes, but the topping adds an extra burst of flavor. You can also use whipped cream or chocolate ganache instead.

Q: Why is my cheesecake cracked?
A: Overbaking, rapid cooling, or over mixing eggs can cause cracking. Fortunately, the cookie butter topping hides imperfections.

Ingredient Substitutions (If Needed)

Here’s how to adapt the recipe for different dietary needs or pantry limitations:

Dairy-Free: Use plant-based cream cheese and sour cream. Ensure the cookie butter is dairy-free.
Low Sugar: Replace granulated sugar with erythritol or monk fruit sweetener in equal measure.
Egg-Free: Try commercial egg replacers or use a cornstarch slurry (1 tbsp cornstarch + 2 tbsp water per egg). The texture may vary.
Gluten-Free: Use gluten-free speculoos cookies or any GF spiced cookie as a crust base.

Final Thoughts

This Biscoff Cheesecake brings together the comforting spice of speculoos cookies with the decadence of creamy cheesecake. It’s the kind of dessert that surprises people—not just with how amazing it tastes, but also how easy it is to make.

Whether you’re hosting a dinner party, celebrating a holiday, or just treating yourself, this cheesecake will be the highlight of the table. And yes—people will definitely ask for the recipe, so be ready!

Once you’ve made it once, you’ll be tempted to make it again and again. So get baking, and prepare for compliments.