Biscoff Cheesecake

By Becky Hardin

Updated Mar 31, 2026

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If you’re a fan of Biscoff cookies, you’ll love the taste of this fresh and flavorful Biscoff Cheesecake. It starts with a buttery Biscoff cookie crust, layered with a rich and creamy cookie butter cheesecake filling, and finished with a spread of Biscoff cookie butter on top. I find it’s the perfect dessert to serve for any occasion, including the holiday season.

Easy Homemade Biscoff Cheesecake Recipe

Biscoff cookies are a type of shortbread cookie with a hint of caramel. They are sometimes referred to as cookie butter cookies because they have a similar taste to Trader Joe’s famous Speculoos cookie butter.

I’ve always enjoyed eating Biscoff cookies with a cup of hot coffee or tea in the morning, and now I’ve taken this delicious flavor and created a real showstopper of a dessert. This Biscoff Cheesecake recipe is creamy, decadent, and full of cookie butter flavor.

Recipe Card

Biscoff Cheesecake Recipe

4.62 from 60 votes

Prep: 45 minutes mins

Cook: 2 hours hrs 45 minutes mins

Cool/Chill Time: 10 hours hrs

Total: 13 hours hrs 30 minutes mins

Servings: 12 slices

Author: Becky Hardin

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If you’re a fan of Biscoff cookies, you’ll love the taste of this fresh and flavorful Biscoff Cheesecake. It’s the perfect dessert to serve for all kinds of occasions, including the holiday season.

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Ingredients 

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For the Crust

• ▢ 3 cups crushed Biscoff cookies 255g
• ▢ ¼ cup granulated sugar 50g
• ▢ ½ cup unsalted butter 113g, melted (1 stick)

For the Cheesecake

• ▢ 32 oz. cream cheese 908g, room temperature (4 bricks)
• ▢ 1 cup granulated sugar 200g
• ▢ 1¼ cups heavy cream 284g, room temperature
• ▢ ½ cup Biscoff cookie butter 135g
• ▢ ⅓ cup sour cream 76g, room temperature, plain yogurt (regular or Greek) also works
• ▢ 1 tsp kosher salt 3g
• ▢ 4 large eggs 200g, room temperature
• ▢ 2½ tbsp all-purpose flour 19g, or use 1¾ tbsp of cornstarch

For the Biscoff Layer

• ▢ ⅔ cup Biscoff cookie butter 180g

Instructions 

For the Crust

• Preheat oven to 350°F. Line the bottom of a 9-inch springform pan with parchment paper and gently spray the sides of the pan with baking spray. Set aside.
• In a medium bowl, whisk the Biscoff cookie crumbs and sugar together. Add the melted butter and mix until the mixture resembles wet sand. Press the crust mixture into the bottom of the springform pan in an even layer.
  3 cups crushed Biscoff cookies, ½ cup unsalted butter, ¼ cup granulated sugar
• Bake for 15 minutes.
• Once baked, remove from the oven and place onto a cooling rack while you make the cheesecake batter.

For the Cheesecake

• Add the cream cheese and sugar to the bowl of a stand mixer fitted with a paddle attachment. Beat together on high speed for 1-2 minutes, or until smooth and creamy and no lumps remain.
  32 oz. cream cheese, 1 cup granulated sugar
• Add the heavy cream, Biscoff butter, sour cream, and salt and beat together for 1 minute to fully incorporate. Add the eggs and beat together. Add the flour and mix to incorporate.
  1¼ cups heavy cream, ½ cup Biscoff cookie butter, ⅓ cup sour cream, 1 tsp kosher salt, 4 large eggs, 2½ tbsp all-purpose flour
• Pour the cheesecake batter into the springform pan on top of the crust and smooth out.
• Wrap the bottom and sides of the springform pan with foil to prevent water from seeping in.
• Place the springform pan into a larger baking pan or broiler pan. Fill the larger pan with enough hot water to come 1 inch up the sides of the springform pan. Place both pans into the oven to bake for 90 minutes. To prevent the cheesecake from browning excessively, you may want to tent a piece of foil over the surface of the cheesecake after 45 minutes of baking, ensuring that the foil does not touch the cheesecake surface.
• Once baked, turn the heat off and leave the cheesecake in the oven to set for 1 hour with the door closed.
• Once set, remove from the oven, unwrap the foil and place the springform pan onto a cooling rack to cool completely.

For the Biscoff Layer

• Once the cheesecake has cooled, heat the Biscoff cookie butter in a microwave safe bowl for 30-60 seconds, or until melted. Pour the melted Biscoff cookie butter over the surface of the cheesecake and spread to the edges.
  ⅔ cup Biscoff cookie butter
• Cover the cheesecake with plastic wrap or foil, making sure that the covering does not touch the surface of the Biscoff cookie butter.
• Place the cheesecake into the refrigerator to chill for 8 hours.
• Once chilled, remove the foil from the cheesecake. Run a butter knife around the inside edge of the springform pan to release the cheesecake from the pan. Release the springform and remove the sides from the cheesecake. Place the cheesecake onto a serving platter or cake stand, cut into 12-15 slices and serve.

Equipment

• Kitchen Scale (optional)
• 9-inch Springform Pan
• Stand Mixer

Serving: 1sliceCalories: 795kcalCarbohydrates: 61gProtein: 11gFat: 58gSaturated Fat: 30gPolyunsaturated Fat: 3gMonounsaturated Fat: 13gTrans Fat: 0.3gCholesterol: 190mgSodium: 622mgPotassium: 256mgFiber: 1gSugar: 38gVitamin A: 1746IUVitamin C: 0.2mgCalcium: 130mgIron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this? Leave a comment!

How to Make Biscoff Cheesecake Step by Step

Gather the crust ingredients: Pull out the crust ingredients, preheat the oven to 350°F, and line a 9-inch springform pan with parchment paper and gently spray the sides of the pan with baking spray. Set aside.

Make the crust: Combine 3 cups crushed Biscoff cookies, ½ cup unsalted butter, and ¼ cup granulated sugar, and mix until it looks like wet sand.

Press the mixture into the bottom of the springform pan and bake for 15 minutes. Let the crust cool on a cooling rack while you make the filling.

Gather the ingredients for the cheesecake filling.

Make the filling: Combine 32 oz. cream cheese with 1 cup sugar in the bowl of the stand mixer. Beat for 2 minutes.

Then add 1¼ cups heavy cream, ½ cup Biscoff cookie butter, ⅓ cup sour cream, and 1 tsp kosher salt.

Finally, add 4 eggs, beat again, and then add 2½ tbsp all-purpose flour, mixing all ingredients before pouring the batter into the pan over the crust.

Bake the cheesecake: Place foil around the sides and bottoms of the springform pan and set it in a larger baking dish filled with an inch of water, and then place it in the oven to bake for 90 minutes. 

To prevent the cheesecake from browning, tent a piece of foil over it. After it’s finished baking, let it sit in the oven with the oven turned off, and the door closed for an hour to set. 

Make the Biscoff layer and chill: Heat ⅔ cup Biscoff cookie butter for 30 seconds, pour it over the cheesecake, and spread it to the edges. 

Place your cheesecake in the fridge to chill for eight hours.

Serve: Serve the cheesecake and enjoy.

How to Store

Store leftover cheesecake in the fridge, wrapped tightly, for 3-4 days.

Wrap the cheesecake in plastic wrap and then aluminum foil before putting it in the freezer. Freeze for up to 3 months. Thaw in the fridge before enjoying again.

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