Why Biscoff Cheesecake is the Dessert You Didn’t Know You Needed
This Biscoff cheesecake recipe combines crushed Biscoff cookies, creamy cheesecake filling, and a decadent cookie butter topping to create a dessert that’s both rich and sophisticated. With a spiced, buttery flavor and smooth texture, it’s perfect for impressing guests or satisfying your sweet tooth at home.
Ingredients
For the crust:
- 2 cups Biscoff cookie crumbs
- 5 tbsp unsalted butter, melted
For the filling:
- 24 oz (675g) cream cheese, softened
- 1 cup granulated sugar
- 1 cup Biscoff cookie butter
- 1 tsp vanilla extract
- 3 large eggs
- ½ cup sour cream
For the topping:
- ½ cup Biscoff cookie butter, melted
- Crushed Biscoff cookies for garnish
Instructions
Preheat your oven to 325°F (165°C).
Mix the Biscoff cookie crumbs and melted butter in a bowl until well combined. Press the mixture firmly into the bottom of a 9-inch springform pan. Set aside.
In a large bowl, beat the cream cheese until smooth. Add sugar and mix until fully incorporated.
Add the cookie butter and vanilla extract, mixing until creamy.
Add the eggs one at a time, mixing just until blended.
Mix in the sour cream until the filling is smooth and uniform.
Pour the cheesecake filling over the prepared crust. Smooth the top with a spatula.
Bake for 55-65 minutes or until the center is almost set.
Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour.
Remove and refrigerate for at least 4 hours or overnight.
Before serving, melt the cookie butter and pour it over the chilled cheesecake. Garnish with crushed Biscoff cookies.
Notes
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For best results, allow all ingredients to come to room temperature before mixing.
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Use a water bath for even baking and a smooth surface.
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Chill overnight for the ideal texture and flavor.
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Customize with fruit, caramel, or chocolate drizzle for a creative twist.
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This recipe yields 10–12 slices and keeps well in the refrigerator for several days.