Introduction

This indulgent Biscoff Cookie Butter Cheesecake is a luscious dessert that combines creamy cheesecake with the irresistible flavor of Biscoff cookies. Perfect for special occasions or when you want to treat yourself, it’s sure to become a favorite you’ll dream about.

Indulgent Biscoff Cookie Butter Cheesecake Recipe - Recipe Image

Ingredients

2 cups Biscoff Cookie Crumbs (substitute with graham crackers or digestive biscuits if desired)
1/2 cup Biscoff Cookie Butter (alternative: various cookie butters or nut butters can be used)
1/2 cup Unsalted Butter (coconut oil can replace for a dairy-free option)
1/4 cup Brown Sugar (granulated sugar can be used as a substitute)
16 oz Cream Cheese (Neufchâtel cream offers a lower-fat option)
3/4 cup Granulated Sugar (coconut sugar is a suitable alternative)
3 large Eggs (aquafaba can be used as a vegan alternative)
1 cup Sour Cream (Greek yogurt can be substituted)
1 cup Heavy Cream (can replace with full-fat coconut milk for a dairy-free option)
1 cup Powdered Sugar (no substitutes recommended; essential for stabilization)
6 whole Whole Biscoff Cookies (for garnish)

Instructions

Step 1: Preheat your oven to 350°F (175°C). In a mixing bowl, combine Biscoff cookie crumbs, melted butter, Biscoff cookie butter, brown sugar, and a pinch of salt. Use a fork to blend until moistened and crumbly. Press this mixture firmly into the bottom of a greased 9-inch springform pan. Bake for 10 minutes, then remove from the oven and allow it to cool completely.
Step 2: In a large mixing bowl, beat the room temperature cream cheese on medium speed until creamy and smooth, about 2-3 minutes. Gradually pour in granulated sugar and Biscoff cookie butter, mixing until fully combined. Add eggs one at a time, mixing on low speed to prevent overmixing, until the batter is smooth. Gently fold in sour cream, heavy cream, and vanilla extract, ensuring a velvety consistency.
Step 3: Wrap the bottom of the springform pan tightly with aluminum foil to prevent water from seeping in. Place the pan into a larger baking dish, then fill the dish with hot water until it reaches halfway up the side of the springform pan. Carefully pour the cheesecake filling over the cooled crust.
Step 4: Bake at 325°F (160°C) for 60–70 minutes, until the edges are set, but the center remains slightly jiggly.
Step 5: Once baked, turn off the oven but leave the cheesecake inside with the door slightly ajar for 1 hour. This gradual cooling process prevents cracks. Afterward, remove the cheesecake from the oven and allow it to cool at room temperature for about 30 minutes before transferring it to the refrigerator. Chill for at least 8 hours or overnight for best results.
Step 6: When ready to serve your Biscoff Cookie Butter Cheesecake, whip the chilled heavy cream in a bowl, gradually adding powdered sugar, until stiff peaks form. Carefully decorate the top of the chilled cheesecake with the whipped cream, and sprinkle with additional Biscoff cookie crumbs and whole Biscoff cookies for an appealing finish.

Tips & Variations

For a dairy-free dessert, substitute coconut oil for butter, full-fat coconut milk for heavy cream, and use vegan cream cheese alternatives.
Try swapping the Biscoff cookie butter with peanut butter or another favorite cookie butter for a different twist.
If you don’t have a springform pan, use a reusable silicone pan and line it well with parchment paper.
Adding a tablespoon of espresso powder to the filling can enhance the cookie butter flavor.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days. Keep it well wrapped to prevent it from absorbing other fridge odors. When ready to serve, you can enjoy it chilled or let it sit at room temperature for about 15 minutes for a softer texture. Avoid freezing as the texture may change upon thawing.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cheesecake ahead of time?

Yes, this cheesecake actually benefits from resting overnight in the refrigerator, which helps it set perfectly and develop deeper flavors.

What if I don’t have Biscoff cookies or cookie butter?

You can substitute with graham crackers or digestive biscuits for the crust and use peanut butter, Nutella, or other nut or cookie butters in place of Biscoff cookie butter. The flavor will vary but will still be delicious.

Indulgent Biscoff Cookie Butter Cheesecake Recipe

Print Recipe

★★★★★

4.5 from 148 reviews

This Indulgent Biscoff Cookie Butter Cheesecake is a luscious, creamy dessert featuring a rich Biscoff cookie crust and a smooth cookie butter-infused filling. Perfectly baked with a velvety texture and topped with whipped cream and crunchy Biscoff cookies, this cheesecake offers a dreamy combination of spice and sweetness that will satisfy any dessert lover’s craving.

Author: Stella
Prep Time: 20 minutes
Cook Time: 1 hour 20 minutes
Total Time: 9 hours 40 minutes
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Crust

2 cups Biscoff Cookie Crumbs (substitute with graham crackers or digestive biscuits if desired)
1/2 cup Unsalted Butter, melted (coconut oil can replace for a dairy-free option)
1/2 cup Biscoff Cookie Butter (alternative: various cookie butters or nut butters can be used)
1/4 cup Brown Sugar (granulated sugar can be used as a substitute)
Pinch of salt

Filling

16 oz Cream Cheese, room temperature (Neufchâtel cream offers a lower-fat option)
3/4 cup Granulated Sugar (coconut sugar is a suitable alternative)
1/2 cup Biscoff Cookie Butter
3 large Eggs (aquafaba can be used as a vegan alternative)
1 cup Sour Cream (Greek yogurt can be substituted)
1 cup Heavy Cream (can replace with full-fat coconut milk for a dairy-free option)
1 tsp Vanilla Extract

Topping

1 cup Heavy Cream, chilled
1 cup Powdered Sugar (no substitutes recommended; essential for stabilization)
6 whole Biscoff Cookies (for garnish)
Additional Biscoff Cookie Crumbs (for garnish)

Instructions

Prepare the crust: Preheat your oven to 350°F (175°C). In a mixing bowl, combine the Biscoff cookie crumbs, melted butter, Biscoff cookie butter, brown sugar, and a pinch of salt. Use a fork to blend until the mixture is moistened and crumbly. Press this mixture firmly into the bottom of a greased 9-inch springform pan. Bake for 10 minutes, then remove from the oven and allow it to cool completely.
Make the cheesecake filling: In a large mixing bowl, beat the room temperature cream cheese on medium speed until creamy and smooth, about 2-3 minutes. Gradually add granulated sugar and Biscoff cookie butter, mixing until fully combined. Add eggs one at a time, mixing on low speed to prevent overmixing, until the batter is smooth. Gently fold in sour cream, heavy cream, and vanilla extract, ensuring a velvety consistency.
Set up water bath and bake: Wrap the bottom of the springform pan tightly with aluminum foil to prevent water from seeping in. Place the springform pan into a larger baking dish, then fill the larger dish with hot water until it reaches halfway up the side of the springform pan. Carefully pour the cheesecake filling over the cooled crust. Bake at 325°F (160°C) for 60 to 70 minutes, until the edges are set but the center remains slightly jiggly.
Cool the cheesecake gradually: Once baked, turn off the oven but leave the cheesecake inside with the oven door slightly ajar for 1 hour. This gradual cooling process prevents cracks. Then remove the cheesecake from the oven and allow it to cool at room temperature for about 30 minutes before transferring it to the refrigerator. Chill for at least 8 hours or overnight for best results.
Prepare the topping and garnish: When ready to serve, whip the chilled heavy cream in a bowl, gradually adding powdered sugar, until stiff peaks form. Carefully decorate the top of the chilled cheesecake with the whipped cream. Sprinkle additional Biscoff cookie crumbs and garnish with whole Biscoff cookies to finish.

Notes

To prevent cracks, cool the cheesecake gradually by leaving it in the oven with the door ajar after baking.
Use room temperature cream cheese to ensure a smooth batter without lumps.
Wrapping the springform pan with foil is essential to avoid water leaking into the cheesecake during the water bath baking.
If you want a dairy-free version, substitute coconut oil for butter, full-fat coconut milk for heavy cream, and suitable vegan alternatives for eggs.
Allow the cheesecake to chill thoroughly for the best texture and flavor before serving.

Keywords: Biscoff cheesecake, cookie butter cheesecake, creamy cheesecake, dessert recipe, baked cheesecake, Biscoff cookie crust