Name: Biscoff Cheesecake Recipe
Prep time: 30 min
Cook time: 1 h
Total time: 7 h
Cuisine: American
Ingredients: 200g Biscoff cookies (about 24 cookies); 100g unsalted butter, melted; 2 tablespoons sugar (optional); 500g cream cheese, softened; 150g granulated sugar; 200g sour cream; 1 teaspoon vanilla extract; 3 large eggs (room temperature); 150g Biscoff spread; Whipped cream (for garnish); Crushed Biscoff cookies (for sprinkling)

Jump to Recipe

If you’re on the hunt for a show-stopping dessert that’s as dreamy as it is decadent, look no further than Biscoff Cheesecake. This creamy, spiced treat combines the irresistible caramel crunch of Biscoff cookies with a luscious, tangy cheesecake filling, all topped off with clouds of whipped cream and a final sprinkle of crushed cookies. Every bite is pure comfort and nostalgia, guaranteed to steal the spotlight at any gathering or family dinner.

Biscoff Cheesecake Recipe - Recipe Image

Ingredients You’ll Need

You only need a handful of ingredients to create Biscoff Cheesecake, but don’t let that simplicity fool you—each one plays a vital role. From the warm spice in the crust to the rich creaminess of the filling, every choice brings something special in terms of texture, taste, or that signature caramel-tan color.

Biscoff cookies: These give the crust its sweet, caramelized crunch and are the star of the show—try not to snack on too many before baking!
Unsalted butter: Melted butter binds the cookie crumbs for a perfect press-in base, adding rich flavor and golden color.
Sugar (optional): For a little extra sweetness in the crust, but it’s perfectly delicious without it if you prefer a less sweet foundation.
Cream cheese: Softened cream cheese creates an ultra-smooth, rich filling that’s the heart and soul of any great cheesecake.
Granulated sugar: Sweetens up the filling and balances the tang of the cream cheese and sour cream.
Sour cream: This brings a lovely tang and extra creaminess to the cheesecake layer, making each bite melt-in-your-mouth good.
Vanilla extract: Just a teaspoon lifts all the flavors and gives the cheesecake a classic, bakery-style aroma.
Large eggs: Bringing your eggs to room temperature ensures a smooth, cohesive filling without any lumps.
Biscoff spread: Swirled into the batter, this magical spread infuses every bite with that signature spiced-caramel flavor.
Whipped cream: Fluffy clouds of whipped cream offer a cool, creamy contrast and make for an utterly irresistible topping.
Crushed Biscoff cookies: Sprinkled on top for a delightful crunch and a finishing touch of caramel color.

How to Make Biscoff Cheesecake

Step 1: Prepare the Crust

Start by preheating your oven to 180°C (350°F). While you’re waiting, blitz the Biscoff cookies in a food processor until they resemble fine sand—don’t worry if a few larger crumbs remain, they’ll just add character! Mix the crumbs with melted butter (and sugar, if using) until everything is evenly moistened. Tip the mixture into a 9-inch springform pan and press it firmly over the base to form a buttery, spiced crust. Pop it in the oven for 10 minutes, then set aside to cool while you create the filling.

Step 2: Whip Up the Cheesecake Filling

In a large bowl, beat the cream cheese until it’s creamy and smooth—this keeps your cheesecake silky without lumps. Add the granulated sugar, sour cream, and vanilla extract, beating each in until well combined. Crack in the eggs, one at a time, and mix just enough to blend after each addition (overbeating can give you a dense texture). Finally, fold in the dreamy Biscoff spread. Your batter will be thick, fragrant, and flecked with those luscious caramel notes.

Step 3: Bake the Biscoff Cheesecake

Pour your cheesecake mixture over the cooled crust, smoothing the top with a spatula for a nice even layer. Place the pan in the oven and bake for 50 to 60 minutes, until the edges are set but the center still has a gentle wobble. Once done, turn off the oven, crack the door open slightly, and let the cheesecake cool for an hour—this gradual cooling helps prevent any cracks from forming.

Step 4: Chill and Finish

After its initial cooling, transfer your Biscoff Cheesecake to the fridge and let it chill for at least 4 hours (or, even better, overnight). When you’re ready to serve, crown your cheesecake with generous swirls of whipped cream and a hearty sprinkle of crushed Biscoff cookies. Slice, serve, and listen for the chorus of happy sighs from your lucky guests.

How to Serve Biscoff Cheesecake

Garnishes

To really make your Biscoff Cheesecake sing, top each slice with a billowy cloud of whipped cream and a sprinkle of crushed Biscoff cookies right before serving. If you want to go the extra mile, a drizzle of warmed Biscoff spread over the top adds a glossy, mouthwatering finish that’s as beautiful as it is delicious.

Side Dishes

While Biscoff Cheesecake is a true showstopper all on its own, it also pairs beautifully with some fresh elements. Try a few juicy berries—like raspberries or strawberries—to cut through the richness, or serve with an espresso or black coffee to balance the dessert’s sweet, spicy notes.

Creative Ways to Present

Make dessert extra special by serving mini Biscoff Cheesecake portions in mason jars or elegant glasses for a party-friendly presentation. Or, slice your cheesecake into small squares and serve on a platter for a stunning dessert buffet. For a fun touch, decorate with little Biscoff cookies standing upright in each slice!

Make Ahead and Storage

Storing Leftovers

Keep any extra Biscoff Cheesecake fresh by covering the pan tightly with foil or plastic wrap, or transferring slices to an airtight container. It’ll keep perfectly in the fridge for up to five days, so you’ll have something wonderful to savor all week long.

Freezing

If you want to get ahead on prep for a big event, Biscoff Cheesecake freezes incredibly well. After chilling and before adding any garnishes, wrap the whole cheesecake (or individual slices) tightly in plastic wrap and aluminum foil, then store in the freezer for up to three months. Thaw overnight in the fridge and decorate just before serving.

Reheating

Although Biscoff Cheesecake is best enjoyed chilled, if you prefer it just slightly warmer, let your slice sit at room temperature for 20-30 minutes before serving. Avoid microwaving, as it can ruin the creamy texture and make the crust soggy.

FAQs

Can I use a different kind of cookie for the crust?

While Biscoff cookies give this cheesecake its signature flavor, you can swap in graham crackers or digestive biscuits if needed. Just know that you’ll miss out on some caramel-spice magic!

Is it necessary to use sour cream in the filling?

Sour cream adds extra creaminess and that lovely tang, but you can substitute Greek yogurt if you need. The texture will still be dreamy, though the flavor will be slightly different.

Can I make this Biscoff Cheesecake gluten-free?

Absolutely! You can now find gluten-free Biscoff-style cookies in many stores. Swap these in for an easy, gluten-friendly dessert everyone can enjoy.

What if my cheesecake cracks on top?

Don’t worry—cracks can happen to the best of us! A generous layer of whipped cream or extra cookie crumbs is the perfect (and delicious) cover-up. Chilling slowly and not over-mixing the eggs also helps prevent cracks.

Can I make this cheesecake ahead of time?

Yes! In fact, Biscoff Cheesecake tastes even better the next day once the flavors have time to meld. Just keep it chilled and garnish just before serving for the best results.

Final Thoughts

If you’re ready to treat yourself and your favorite people, give this Biscoff Cheesecake a try! It’s easy, gorgeous, and bursting with flavor, sure to become a new favorite at your table. I can’t wait to hear how it brightens up your dessert game!

Biscoff Cheesecake Recipe

★★★★★

4.9 from 14 reviews

Author: Lila
Total Time: 7 hours
Yield: 1 9-inch cheesecake 1x
Diet: Vegetarian

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Description

Indulge in the irresistible decadence of a Biscoff Cheesecake that perfectly blends the rich flavors of Biscoff cookies with a creamy, luscious cheesecake filling. This dessert is a delightful treat for any occasion, guaranteed to satisfy your sweet cravings.

Instructions

Prepare the Crust: Preheat oven to 180°C (350°F). Crush Biscoff cookies in a food processor until fine. Mix with melted butter and sugar (if using). Press into the bottom of a 9-inch springform pan. Bake for 10 minutes, then cool.
Make the Cheesecake Filling: Beat cream cheese until smooth. Add sugar, sour cream, and vanilla; mix well. Add eggs one at a time, mixing after each. Fold in the Biscoff spread until combined.
Bake the Cheesecake: Pour filling over the cooled crust. Bake for 50-60 minutes until edges are set. Turn off the oven and crack the door; cool for 1 hour.
Chill and Serve: Refrigerate for at least 4 hours, preferably overnight. Top with whipped cream and crushed Biscoff cookies before serving.

Prep Time: 30 minutes
Cook Time: 60 minutes
Category: Dessert
Method: Baking
Cuisine: American