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Biscoff Cheesecake is a rich and creamy indulgence full of classic cookie butter flavor. This elegant cheesecake is easy to make and perfect for any celebration!
What is Biscoff?
Biscoff is made by a brand called Lotus Biscoff. You may have first had them on a Delta flight and wondered how to get them outside of taking a lot of trips on Delta. They actually were pretty hard to find in stores until recently when Lotus Biscoff seemingly went viral. Lotus Biscoff makes their famous cookies and a cookie butter spread. The Lotus Biscoff cookies are a crunchy cookie, almost biscuit-like, and they have a very distinctive toasted caramel, butterscotch flavor. The texture is like a gingersnap cookie but there’s no ginger flavor. It’s more cinnamon and nutmeg and a hint of butterscotch.
The cookie butter spread (Biscoff spread) is a thick spread like Nutella but with the same flavors as Biscoff, just in a spread form. Both these ingredients are used in this Biscoff Cheesecake. Trader Joe’s has a dupe and they call it their speculoos cookie butter spread.
Why You’ll Love This
- Smooth, silky, and creamy filling. The cheesecake filling is smooth and silky thanks to beating the filling until it is light and smooth to create that silky and creamy filling.
- Classic Biscoff taste throughout. You won’t miss the cookie butter flavor throughout this cheesecake. It is enveloped in every single layer of this cheesecake!
- Elegant yet easy. It is an elegant presentation and it might seem intimidating, but it is so incredibly easy to make!
- Full of different textures. I love all the different textures this Biscoff cheesecake has. It has the crisp cookie on top with fluffy whipped Biscoff cream, a creamy and silky Biscoff cheesecake filling, and a buttery, golden, and crunchy Biscoff cookie crust.
Ingredients for Biscoff Cheesecake
For the crust:
- Biscoff cookies
- Butter
- Sugar
For the cheesecake batter:
- Cream cheese – room temperature will make this easier to cream together.
- Biscoff cookies
- Sour cream – set this out at room temperature as well.
- Vanilla extract
- Light brown sugar
- Granulated sugar
- Salt
- Eggs – room temperature will ensure a smooth mixture.
For the frosting:
- Butter
- Biscoff spread – sometimes it is called cookie butter spread or Speculoos spread.
- Vanilla extract
- Salt
- Powdered sugar
- Heavy cream
- Biscoff cookies – this is for topping the cheesecake!
Biscoff Cheesecake Recipe Tips
We want to make sure your Biscoff cheesecake is the very best it can be so here are several tips and tricks that will help you achieve a successful cheesecake bake!
- Make sure ingredients are room temperature. This ensures that the filling is easily beaten and mixed together with no lumps.
- Invest in a springform baking pan. This is the easiest way to cleanly release your cheesecake once it’s done baking.
- Wrap foil around the baking dish. This helps keeps an even baking temperature for the pan so it can bake evenly and reduce your chances of the cheesecake cracking.
- Use a water bath. This helps create steam and helps the cheesecake cook evenly and not crack in the center.
- Bake the cheesecake until the edges are set and the center is jiggly. You don’t want to bake the cheesecake until it is completely set. This will cause the center to crack. When you remove the cheesecake from the oven when the center is still jiggly, the cheesecake will still cook for a little bit afterwards from the residual heat.
- Allow the cheesecake to cool completely. You don’t want to slice into the cheesecake when it’s still warm. It’ll be a mess!
- Run a knife around the edge to release. If you’re having trouble releasing the cheesecake from the baking pan, it is suggested to first run a sharp paring knife around the edge of the cheesecake and the pan to ensure it will be a clean release.
FAQs
If you don’t have a springform pan, you can bake this in a regular cake pan but make sure the height is at least 3 inches tall and making sure you grease it well.
If you can’t find the Biscoff spread, try looking for “cookie butter spread” or “speculoos spread.” For the cookies, you could try cinnamon graham crackers, but the flavor of Biscoff is so unique that it honestly won’t be an exact replica.
Cheesecakes are tricky and there could be several reasons why this happened.
1. It’s overcooked and you took it out of the oven too late.
2. It cooled too quickly and it didn’t have enough time to set.
3. The pan wasn’t properly greased so as it baked, it couldn’t release itself from the sides so it tugged on the center.
4. The baking temperature fluctuated a bit too much. Using a water bath and wrapping the pan in foil will help with this.
Storage Instructions
Allow cheesecake to cool completely and slice them into individual servings. You can either keep it on the springform pan and wrap the pan tightly with foil and refrigerate for up to 5 days or you can put the slices in a large container with a lid.
To freeze: individually wrap each cheesecake slice with plastic wrap then tightly with foil and freeze for up to 3 months.
More Biscoff Recipes
If you love Biscoff and want more ways to bake with the delicious cookie, here are several Biscoff recipes on my site.
Biscoff Cheesecake
Ingredients
For the crust:
- 42 Biscoff cookies
- ⅓ cup (76 g) unsalted butter, melted
- 2 tablespoons granulated sugar
For the cheesecake batter:
- 32 ounces (907 g) plain cream cheese, softened to room temperature
- 1 cup (237 g) Biscoff cookie butter spread
- ½ cup (115 g) sour cream
- 2 teaspoons vanilla extract
- ½ cup (110 g) light brown sugar
- ½ cup (100 g) granulated sugar
- ¼ teaspoon salt
- 4 large eggs, room temperature
For the frosting:
- ½ cup (114 g) unsalted butter, room temperature
- ¼ cup (59 g) Biscoff cookie butter spread
- ½ teaspoon vanilla extract
- Pinch salt
- 1 ¾ cup (210 g) powdered sugar
- 2 tablespoons heavy cream
- 8 Biscoff cookies, for topping
Instructions
- Preheat oven to 325 °F (163 °C)
- To make the crust, add cookies to a food processor and pulse until you have fine crumbs. Add in the melted butter and sugar and pulse until combined.
- Transfer to a 9” springform pan, pressing firmly into the bottom of the pan.
- Bake for 10 minutes, then remove from oven. Once cooled, use some cooking spray on a paper towel to lightly grease the sides of the pan to prevent sticking before adding the filling. Wrap the bottom of the pan and the sides with 2 layers of aluminum foil to prevent water from getting into the cheesecake.
- To make the batter, add the cream cheese to a large bowl and use a hand mixer/stand mixer on medium speed to beat the cream cheese until smooth and creamy.
- Add in brown sugar, granulated sugar, and salt and beat for 2 minutes. Scrape down the sides of the bowl.
- Add the cookie butter, sour cream, and the vanilla and beat until smooth and no lumps remain.
- Add eggs one at a time and beat until just mixed.
- Pour the cheesecake batter into the pan. Place the pan inside a roasting pan or large baking pan with sides. Fill the pan with about 1 inch of hot water. This will prevent the cheesecake from cracking.
- Carefully place in the oven and bake for 70-80 minutes. The cheesecake should be set around the edges and slightly jiggly in the middle.
- Once the cheesecake is baked, turn the oven heat off, and leave the cheesecake in the oven for about 1 hour to cool. Do not open the door.
- After an hour, remove the cheesecake from the oven, remove foil, and set on a cooling rack to cool at room temperature for about 45 minutes.
- Place in the refrigerator to cool and set completely before serving (4-6 hours).
- To make the frosting, beat together the butter and cookie butter for about 1 minute. Add in vanilla, salt, powdered sugar and heavy cream on low speed. Once the powdered sugar is incorporated, increase the speed to medium high and beat until light and fluffy. If the frosting is too thick, add in another 1-2 tbsp heavy cream.
- Pipe frosting on top of the cheesecake and garnish with 8 Biscoff cookies.
