If you're a fan of the iconic caramelized flavor of Biscoff cookies, you're in for a real treat with this Biscoff cheesecake recipe. This dessert blends the rich, creamy texture of a classic cheesecake with the unique spiced sweetness of Biscoff cookies and spread, creating a dessert that’s impossible to resist. Whether you're planning to impress guests or simply treat yourself, this Biscoff cheesecake is a surefire winner. Keep reading to discover all the tips, tricks, and techniques you need to create the perfect Biscoff cheesecake from scratch!

What is Biscoff Cheesecake?
Biscoff cheesecake is a delectable fusion of the classic cheesecake and the famous Biscoff cookie, known for its unique caramelized, slightly spiced flavor. Made with Biscoff cookies in the crust and Biscoff spread swirled into the cheesecake batter, this dessert delivers layers of flavor that complement each other beautifully. Biscoff cookies, originating from Belgium, have become a global favorite, making their way into spreads and desserts like this cheesecake. The result? A creamy, sweet, and slightly spiced cheesecake that’s both comforting and sophisticated.
Ingredients List for Biscoff Cheesecake
To achieve the perfect balance of flavors and textures, you’ll need the following ingredients:
For the Crust:
- 2 cups Biscoff cookies (about 30 cookies), finely crushed
- ¼ cup melted butter
For the Cheesecake Filling:
- 3 (8 oz) packages of cream cheese, softened
- ¾ cup granulated sugar
- 1 cup Biscoff spread
- 3 large eggs
- 1 teaspoon vanilla extract
- ½ cup sour cream
For the Topping:
- ½ cup Biscoff spread, melted
- Biscoff cookies for decoration (optional)
Ingredients List for Biscoff Cheesecake (Alternative)
If you’re missing a few ingredients or want to make slight adjustments, here are some easy substitutions:
For the Crust:
- Graham crackers or digestive biscuits can be used instead of Biscoff cookies for a more neutral base.
- Replace butter with coconut oil for a dairy-free option.
For the Cheesecake Filling:
- If you don’t have sour cream, you can substitute it with Greek yogurt or heavy cream for a similar tangy flavor and creamy texture.
- Cream cheese is essential, but for a lower-fat option, try using a combination of regular and low-fat cream cheese.
For the Topping:
- If you can’t find Biscoff spread, you could use cookie butter or even melt Nutella for a hazelnut twist. Just keep in mind, the flavor profile will change slightly.
Substitutions and Variations
There are plenty of ways to make this Biscoff cheesecake your own! Here are a few suggestions for variations:
- Add chocolate: For a richer flavor, try adding a layer of melted dark chocolate either between the crust and the cheesecake filling or drizzle it on top before serving.
- Spiced variation: Enhance the flavor of the Biscoff spread by adding a teaspoon of cinnamon or a pinch of nutmeg to the cheesecake batter for a more intense spice profile.
- Vegan version: Swap the dairy-based ingredients for vegan alternatives—use vegan cream cheese, dairy-free yogurt for the sour cream, and a flax egg (a mixture of water and ground flaxseeds) to replace the eggs.
- Mini cheesecakes: If you're serving a crowd or want to make individual servings, divide the cheesecake mixture into a muffin tin to create mini Biscoff cheesecakes. These are perfect for parties and easier to serve.
Step-by-Step Cooking Instructions

Let’s walk through each step of creating this heavenly Biscoff cheesecake:
Step 1: Preheat the Oven
Preheat your oven to 325°F (163°C). This temperature allows the cheesecake to cook evenly without over-baking.
Step 2: Prepare the Crust
- Crush the Biscoff cookies in a food processor or place them in a plastic bag and crush them with a rolling pin.
- In a bowl, mix the crushed cookies with melted butter until the texture resembles wet sand.
- Press this mixture firmly into the bottom of a 9-inch springform pan, forming an even layer. Set aside.
Step 3: Make the Cheesecake Filling
- In a large mixing bowl, beat the cream cheese until smooth and creamy, using an electric mixer or a stand mixer.
- Add the sugar and beat until fully combined.
- Add the Biscoff spread and mix until well incorporated.
- Add the eggs one at a time, mixing slowly after each addition.
- Mix in the vanilla extract and sour cream, and blend until smooth and well-combined.
Step 4: Pour and Bake
- Pour the cheesecake filling over the prepared crust and smooth the top with a spatula.
- Place the springform pan in a larger roasting pan and fill the roasting pan with about an inch of hot water. This water bath will help the cheesecake bake evenly and prevent cracking.
- Bake for 60-70 minutes, or until the center is slightly wobbly but set around the edges.
Step 5: Cool and Chill
- Turn off the oven, crack the door open slightly, and let the cheesecake cool in the oven for about 1 hour. This slow cooling process helps prevent cracks from forming.
- Remove from the oven and chill in the refrigerator for at least 4 hours or overnight.
How to Cook Biscoff Cheesecake: A Step-by-Step Guide
Cooking Biscoff cheesecake requires patience, but the reward is well worth the wait. The key is to let the cheesecake set properly and avoid over-baking it. Here’s a quick overview of the steps:
- Prep the crust by crushing the cookies and mixing them with melted butter.
- Make the filling by combining cream cheese, sugar, eggs, Biscoff spread, and vanilla.
- Bake in a water bath for the best creamy texture.
- Let it cool gradually to avoid cracking, then chill it thoroughly in the fridge.
Common Mistakes to Avoid
- Over-mixing the batter: Too much air in the batter can cause the cheesecake to puff up and then collapse, leading to cracks. Mix the ingredients on low speed and stop as soon as they’re combined.
- Skipping the water bath: Baking your cheesecake without a water bath can cause it to bake unevenly, leading to dry edges and a cracked top. The water bath ensures slow, even cooking.
- Over-baking: The cheesecake should still be slightly jiggly in the center when you turn off the oven. Over-baking will result in a dry, dense texture.
Serving and Presentation Tips
Presentation is key when serving a dessert as impressive as Biscoff cheesecake. Here’s how to make it look as good as it tastes:
- Drizzle melted Biscoff spread over the top just before serving for a glossy, caramelized finish.
- Decorate with crushed Biscoff cookies around the edges or sprinkle them on top for a crunchy contrast to the creamy cheesecake.
- Serve each slice with a dollop of whipped cream or a scoop of vanilla ice cream for added indulgence.
How to Serve Biscoff Cheesecake
The best way to serve Biscoff cheesecake is slightly chilled, but not straight from the fridge. Let it sit at room temperature for 10-15 minutes before slicing. This allows the flavors to bloom and the texture to soften just slightly.
Presentation Ideas for Biscoff Cheesecake
Here are a few creative ideas to present your Biscoff cheesecake like a pro:
- Cookie garnish: Place a whole Biscoff cookie upright in each slice for a stunning garnish.
- Swirled topping: Before baking, swirl some melted Biscoff spread into the top of the cheesecake batter for a marbled effect.
- Layered cheesecake: Add a layer of whipped cream or chocolate ganache between the cheesecake and the topping for an extra special touch.
Biscoff Cheesecake Recipe Tips
- Room temperature ingredients: Ensure all your ingredients, especially the cream cheese, eggs, and sour cream, are at room temperature. This prevents lumps in the batter and ensures a smooth texture.
- Chill thoroughly: Don’t rush the chilling process. Let the cheesecake set for at least 4 hours or overnight for the best results.
- Sharp knife for slicing: Use a sharp knife and run it under hot water before slicing the cheesecake to get clean, neat slices.
Frequently Asked Questions (FAQs)
Q: Can I freeze Biscoff cheesecake?
A: Yes, Biscoff cheesecake freezes well. Wrap it tightly in plastic wrap and aluminum foil, then store in the freezer for up to 3 months. Thaw overnight in the fridge before serving.
Q: What can I use if I don’t have Biscoff spread?
A: If you can’t find Biscoff spread, you can substitute it with cookie butter or another sweet, spiced spread. Nutella can also work, though it will change the flavor.
Q: How long does Biscoff cheesecake last in the fridge?
A: It can be stored in the refrigerator for up to 5 days. Just make sure it’s covered to prevent it from absorbing any fridge odors.
Conclusion
Biscoff cheesecake is a dream dessert that combines the creamy richness of classic cheesecake with the caramelized, spiced goodness of Biscoff cookies and spread. From its crunchy cookie crust to its indulgent filling, this recipe is sure to become a favorite. With easy substitutions, variations, and tips for success, you’ll be able to craft a showstopping dessert every time. Whether you're serving it at a special occasion or enjoying it as an everyday treat, this Biscoff cheesecake will leave everyone asking for seconds!
PrintBiscoff Cheesecake Recipe
Indulge in this no-bake Biscoff cheesecake recipe featuring a buttery Biscoff cookie crust, a creamy cheesecake filling, and a rich topping of Biscoff spread. Perfect for any occasion, this easy-to-make dessert is a crowd favorite with its smooth texture and spiced cookie flavor.
- Prep Time: 25 minutes
- Cook Time: N/A (no-bake)
- Total Time: 4 hours 25 minutes (includes chilling time)
- Yield: 8-10 servings
- Category: Dessert
- Method: No-bake
- Cuisine: American, European
- Diet: Vegetarian
Ingredients
- Biscoff cookies (for crust)
- Butter (melted)
- Cream cheese
- Biscoff spread
- Powdered sugar
- Heavy cream
- Vanilla extract
Instructions
- Prepare the crust: Crush Biscoff cookies and combine with melted butter. Press into a springform pan and chill.
- Make the filling: Beat cream cheese, Biscoff spread, powdered sugar, and vanilla until smooth. Fold in whipped heavy cream.
- Assemble: Pour the cheesecake mixture onto the crust and smooth out the top. Refrigerate for at least 4 hours or until set.
- Serve: Optionally drizzle melted Biscoff spread or garnish with whipped cream before serving.
Notes
- For added texture, crumble some Biscoff cookies on top before serving.
- Ensure the cheesecake is well-chilled before slicing for best results.
Nutrition
- Serving Size: 1 slice (based on 10 servings)
- Calories: 450
- Sugar: 28g
- Sodium: 320mg
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