Introduction

This indulgent Biscoff Cookie Butter Cheesecake combines a rich, creamy filling with the warm, spiced flavors of Biscoff cookies. Perfect for special occasions or any time you crave a decadent dessert that will impress your guests.

Indulgent Biscoff Cookie Butter Cheesecake You’ll Dream About Recipe - Recipe Image

Ingredients

2 cups Biscoff cookie crumbs (or graham crackers or digestive biscuits)
1/2 cup Biscoff cookie butter (or other cookie butters or nut butters)
1/2 cup unsalted butter (or coconut oil for dairy-free)
1/4 cup brown sugar (or granulated sugar)
16 oz cream cheese (Neufchâtel cream for a lower-fat option)
3/4 cup granulated sugar (or coconut sugar)
3 large eggs (or aquafaba for vegan alternative)
1 cup sour cream (or Greek yogurt)
1 cup heavy cream (or full-fat coconut milk for dairy-free)
1 cup powdered sugar (no substitutes recommended)
6 whole Biscoff cookies (for garnish)

Instructions

Step 1: Preheat your oven to 350°F (175°C). In a mixing bowl, combine Biscoff cookie crumbs, melted butter, Biscoff cookie butter, brown sugar, and a pinch of salt. Use a fork to blend until moistened and crumbly. Press this mixture firmly into the bottom of a greased 9-inch springform pan. Bake for 10 minutes, then remove and let cool completely.
Step 2: In a large bowl, beat room temperature cream cheese on medium speed until smooth and creamy, about 2-3 minutes. Gradually add granulated sugar and Biscoff cookie butter, mixing until combined. Add eggs one at a time on low speed to avoid overmixing, until batter is smooth. Gently fold in sour cream, heavy cream, and vanilla extract until velvety.
Step 3: Wrap the bottom of the springform pan with aluminum foil tightly to prevent water seepage. Place the pan in a larger baking dish, then pour hot water into the dish until it reaches halfway up the sides of the springform pan. Carefully pour the cheesecake filling over the cooled crust.
Step 4: Bake at 325°F (160°C) for 60–70 minutes, until the edges are set but the center still jiggles slightly. Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour to cool gradually and prevent cracks.
Step 5: Remove the cheesecake from the oven and let it cool at room temperature for 30 minutes. Transfer to the refrigerator and chill for at least 8 hours or overnight for best results.
Step 6: To serve, whip the chilled heavy cream with powdered sugar until stiff peaks form. Decorate the top of the cheesecake with the whipped cream and sprinkle with additional Biscoff cookie crumbs and whole Biscoff cookies for a beautiful finish.

Tips & Variations

For a dairy-free cheesecake, substitute coconut oil for butter and full-fat coconut milk for heavy cream.
Try using different nut butters like almond or cashew in place of Biscoff cookie butter for unique flavors.
Ensure cream cheese is at room temperature to avoid lumps in your filling.
Use a water bath when baking to keep the cheesecake creamy and prevent cracking.

Storage

Store the cheesecake covered in the refrigerator for up to 5 days. To reheat, allow individual slices to come to room temperature or enjoy cold. Do not freeze whipped cream topping; it is best made fresh before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cheesecake vegan?

Yes, you can substitute aquafaba for eggs, use vegan cream cheese alternatives, and replace dairy with coconut-based products for a vegan version.

How do I prevent cracks in my cheesecake?

Wrap the springform pan bottom in foil and bake the cheesecake in a water bath. Also, cool the cheesecake gradually in the oven with the door slightly open before refrigerating.

Indulgent Biscoff Cookie Butter Cheesecake You’ll Dream About Recipe

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★★★★★

4.9 from 135 reviews

This Indulgent Biscoff Cookie Butter Cheesecake combines the rich, caramelized flavor of Biscoff cookies and cookie butter with a smooth, creamy cheesecake base. Featuring a buttery Biscoff crust and a velvety filling enriched with sour cream and heavy cream, this dessert is baked in a water bath for perfect texture and finished with whipped cream and cookie garnish. Ideal for fans of unique, decadent cheesecakes.

Author: Lila
Prep Time: 20 minutes
Cook Time: 1 hour 20 minutes
Total Time: 9 hours 40 minutes
Yield: 10 servings 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Crust

2 cups Biscoff Cookie Crumbs (substitute with graham crackers or digestive biscuits if desired)
1/2 cup Unsalted Butter, melted (coconut oil can replace for a dairy-free option)
1/2 cup Biscoff Cookie Butter
1/4 cup Brown Sugar (granulated sugar can be used as a substitute)
Pinch of salt

Cheesecake Filling

16 oz Cream Cheese, room temperature (Neufchâtel cream offers a lower-fat option)
3/4 cup Granulated Sugar (coconut sugar is a suitable alternative)
1/2 cup Biscoff Cookie Butter
3 large Eggs (aquafaba can be used as a vegan alternative)
1 cup Sour Cream (Greek yogurt can be substituted)
1 cup Heavy Cream (can replace with full-fat coconut milk for a dairy-free option)
1 teaspoon Vanilla Extract

Whipped Cream Topping

1 cup Heavy Cream, chilled
1 cup Powdered Sugar (no substitutes recommended; essential for stabilization)
Additional Biscoff cookie crumbs for garnish
6 whole Biscoff Cookies for garnish

Instructions

Prepare the Crust: Preheat the oven to 350°F (175°C). In a mixing bowl, combine the Biscoff cookie crumbs, melted butter, Biscoff cookie butter, brown sugar, and a pinch of salt. Mix with a fork until the mixture is moist and crumbly. Firmly press the mixture into the bottom of a greased 9-inch springform pan. Bake the crust for 10 minutes, then remove from the oven and let it cool completely.
Make the Cheesecake Filling: In a large mixing bowl, beat the room temperature cream cheese on medium speed for 2-3 minutes until creamy and smooth. Gradually add granulated sugar and Biscoff cookie butter, mixing until well combined. Add the eggs one at a time, mixing on low speed after each addition to avoid overmixing, until the batter is smooth. Gently fold in sour cream, heavy cream, and vanilla extract to achieve a velvety batter.
Prepare for Baking: Wrap the bottom of the springform pan tightly with aluminum foil to prevent water from seeping in during baking. Place the springform pan into a larger baking dish and fill the dish with hot water halfway up the sides of the pan.
Bake the Cheesecake: Pour the cheesecake filling over the cooled crust in the springform pan. Bake at 325°F (160°C) for 60 to 70 minutes, or until the edges are set and the center is still slightly jiggly.
Cool the Cheesecake Gradually: Turn off the oven but leave the cheesecake inside with the door slightly ajar for 1 hour to cool gradually and prevent cracks. Afterward, remove from the oven and allow it to cool at room temperature for about 30 minutes. Then refrigerate the cheesecake for at least 8 hours or overnight to fully set.
Prepare the Whipped Cream Topping and Serve: Before serving, whip the chilled heavy cream in a bowl, gradually adding powdered sugar until stiff peaks form. Spread or pipe the whipped cream over the chilled cheesecake. Garnish with additional Biscoff cookie crumbs and whole Biscoff cookies. Slice and enjoy your indulgent dessert.

Notes

Use room temperature cream cheese to ensure a smooth, lump-free batter.
Wrapping the springform pan bottom in foil is essential to prevent water from leaking into the crust during the water bath bake.
Gradual cooling inside the oven after baking helps prevent cracks on the cheesecake surface.
You can substitute Biscoff cookie butter with other cookie or nut butters for a different flavor profile.
For a dairy-free version, use coconut oil instead of butter, coconut milk instead of heavy cream, and vegan cream cheese alternatives.
Allow the cheesecake to chill overnight for best texture and flavor.

Keywords: Biscoff, cheesecake, cookie butter, dessert, baked cheesecake, creamy cheesecake, holiday dessert, Biscoff cookies