Biscoff Cheesecake: The Best Dessert for Cookie Butter Lovers

Get ready to meet your new favorite dessert: Biscoff Cheesecake! This dreamy creation features a crunchy Biscoff cookie crust, a creamy spiced cheesecake filling, and a luscious layer of warm Biscoff spread on top. Perfect for anyone who loves the cozy flavors of those iconic spiced biscuits.

Why You’ll Love It

  • Crunchy Cookie Crust: Made with just two ingredients, it’s the perfect base for any cheesecake.
  • Rich & Creamy Filling: Inspired by classic New York-style cheesecake, but with a spiced twist.
  • Decadent Topping: A generous layer of melted Biscoff spread takes the flavor to the next level.
  • Easy to Make: Minimal effort with maximum flavor. The hardest part is waiting for it to chill!
  • Make-Ahead Friendly: Prepare it a day in advance, making it perfect for parties or lazy weekends.

Ingredients You’ll Need

For the Crust

  • 350g Biscoff cookies (about 45 cookies)
  • 150g unsalted butter, melted

For the Cheesecake

  • 920g cream cheese (softened)
  • 150g granulated sugar
  • 150g Greek yogurt (or sour cream)
  • 1 tbsp vanilla extract
  • 1 tsp ground cinnamon
  • 4 large eggs (room temperature)

For the Toppings

  • 150g Biscoff spread (warmed)
  • Extra Biscoff cookies for garnish

How to Make It

  1. Prep the Crust:

    • Crush the Biscoff cookies into fine crumbs (use a food processor or rolling pin).
    • Mix with melted butter until it resembles wet sand.
    • Press into a 9-inch springform pan and chill while you prepare the filling.

  1. Make the Cheesecake Filling:

    • Preheat the oven to 325°F (165°C).
    • Beat cream cheese, sugar, yogurt, vanilla, and cinnamon until smooth.
    • Mix in eggs one at a time.
    • Pour the batter over the chilled crust.

  1. Bake:

    • Bake for about 1 hour, or until the edges are set but the center is slightly jiggly.
    • Let it cool completely, then chill in the fridge for at least 4 hours (preferably overnight).

  2. Add the Toppings:

    • Remove the cheesecake from the springform pan.
    • Spread warm Biscoff spread evenly over the top.
    • Garnish with crumbled Biscoff cookies and whole biscuits for an extra crunch.

Storage Tips

  • In the Fridge: Keep in an airtight container for up to 5 days.
  • In the Freezer: Wrap slices tightly and freeze for up to 1 month. Thaw overnight in the fridge before enjoying.

This cheesecake is perfect for celebrations, weekend treats, or whenever you’re craving something indulgent. Pair it with coffee or tea for a truly comforting experience.

If you try this recipe, leave a comment or tag me on Instagram—I’d love to see your creations! Happy baking! ❤️

Prep Time: 45 minutes
Cook Time: 1 hour 5 minutes
Chilling Time: 4 hours
Total Time: 5 hours 50 minutes


FREAQUENTLY ASKED QUESTIONS:

Can I make this cheesecake ahead of time?
Absolutely! You can prepare this cheesecake 1-2 days in advance. Store it in an airtight container to keep it fresh. If using plastic wrap, wait to add the Biscoff spread until just before serving to keep the top perfectly smooth.

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