A Dreamy Biscoff Cheesecake You’ll Fall in Love With

Hi there! If you’re a fan of creamy desserts with that cozy caramel spice flavor, you are going to adore this Biscoff Cheesecake. It’s rich, smooth, and loaded with that unmistakable cookie-butter magic that everyone loves. Every bite melts in your mouth — a mix of silky cheesecake filling, buttery Biscoff crust, and a glossy cookie-spread topping. Honestly, it’s one of those desserts that makes people pause mid-bite and say, “Wow.”

Why You’ll Love This Cheesecake

This recipe is my go-to when I want to impress without overcomplicating things. The crust takes just minutes, the filling is simple, and you don’t even need fancy skills to make it look gorgeous. Whether you’re making it for a special occasion or a weekend treat, this cheesecake always delivers that perfect mix of creamy and crunchy with warm caramelized notes from the Biscoff cookies.

Nutritional Benefits (Yes, Really!)

While this isn’t a “light” dessert, it’s certainly one to savor mindfully. Cream cheese offers a nice dose of calcium and protein, while the Biscoff cookies are lower in fat than many butter-heavy crusts. You can even make small tweaks — like using Greek yogurt for part of the filling or reduced-fat cream cheese — to enjoy this indulgent treat with a little less guilt. But honestly, a little slice of happiness is good for the soul!

Tasty Variations to Try

• No-Bake Option: Skip the oven! Use gelatin or whipped cream to set the filling and chill overnight for a creamy, mousse-like texture.
• Mini Cheesecakes: Divide the mixture into muffin cups for perfect individual servings — great for parties or gifts.
• Extra Crunch: Sprinkle crushed Biscoff cookies on top just before serving for texture and sparkle.
• White-Chocolate Twist: Drizzle melted white chocolate over the top for a bakery-worthy finish.

The Recipe: Biscoff Cheesecake

Ingredients

For the crust

• 1½ cups crushed Biscoff cookies (about 20 cookies)
• 6 tablespoons unsalted butter, melted

For the filling

• 2 (8 oz) packages cream cheese, softened
• ¾ cup granulated sugar
• ½ cup sour cream (or Greek yogurt)
• 2 large eggs
• 1 teaspoon vanilla extract
• ¼ cup Biscoff spread (cookie butter)

For the topping

• ½ cup Biscoff spread, melted
• Crushed Biscoff cookies, for garnish
• Optional: a drizzle of caramel sauce or whipped cream

Instructions

1. Preheat your oven to 325°F (160°C). Line the bottom of a 9-inch springform pan with parchment paper.
2. Make the crust: Combine crushed Biscoff cookies with melted butter. Mix until evenly coated and press into the bottom of the pan. Bake for 8 minutes, then let cool slightly.
3. Make the filling: In a large bowl, beat cream cheese and sugar together until smooth and creamy. Add sour cream, vanilla, and Biscoff spread. Mix until fully combined.
4. Add the eggs one at a time, mixing gently just until incorporated. Don’t overbeat — it helps prevent cracks.
5. Pour the filling over the crust and smooth the top with a spatula.
6. Bake for 45–50 minutes, until the edges are set but the center is still slightly jiggly. Turn off the oven, crack the door, and let the cheesecake rest inside for 1 hour.
7. Remove from oven, cool to room temperature, then refrigerate for at least 4 hours (overnight is best).
8. Add the topping: Melt the Biscoff spread until pourable and gently spread over the chilled cheesecake. Garnish with crushed cookies or caramel drizzle before serving.

Practical & Valuable Tips

• Room-temperature ingredients: This ensures a smooth, lump-free filling — cold cream cheese can cause clumps.
• Water bath (optional): Place your pan in a larger pan with a bit of hot water for the creamiest, crack-free cheesecake.
• Patience pays off: Cooling and chilling are key. It might be tempting to dig in early, but chilling transforms the texture from good to amazing.
• Make ahead: Cheesecake actually tastes better the next day, once the flavors have had time to mingle.
• Storage: Keep covered in the fridge for up to 5 days or freeze slices for up to 2 months.

Frequently Asked Questions

1. Can I make this without baking? Yes! For a no-bake version, use whipped cream or gelatin to stabilize the filling and chill overnight.
2. What’s the best way to crush cookies? A food processor works great, but a zip bag and rolling pin do the job too — plus, it’s therapeutic!
3. Can I use other cookies? Sure! Graham crackers or digestive biscuits work fine, but nothing beats that signature Biscoff flavor.
4. Can I freeze the cheesecake? Absolutely — wrap slices tightly and thaw in the fridge overnight before serving.

A Little Note from My Kitchen

This Biscoff Cheesecake is my go-to dessert whenever I want to impress guests or just treat myself to something decadent. The creamy filling and that buttery, spiced cookie base are simply irresistible. It’s elegant enough for special occasions, yet easy enough for a quiet weekend indulgence. Every time I make it, I’m reminded that a simple dessert can truly bring joy — one delicious slice at a time.

Let’s Stay Connected 🍪🍰

If you make this Biscoff Cheesecake, I’d love to see your creation! Don’t forget to save this recipe on Pinterest so you can come back to it whenever that cheesecake craving hits. Follow me there for more creamy desserts, easy bakes, and sweet recipes that make every day a little more delicious. ✨