This Biscoff cheesecake is the ultimate Biscoff cheesecake! It has a Lotus Biscoff cookie crust, a baked cheesecake filled with both cookie butter and chopped cookies. It is also topped with melted Biscoff cookie butter and more cookies! If you love Biscoff you will love this!
This Biscoff cheesecake is great because the cookie butter in the cheesecake makes it not as sweet as other cheesecakes. It taste unbelievable!
The best part about this cheesecake is it is full of chopped Biscoff cookies, gives it a little crunch throughout each cheesecake slice.
Why This Recipe Works
- Biscoff cookie crust- The crust is buttery and full of the Biscoff cookies!
- Baked cheesecake- The cheesecake is baked, but it has the best texture. It is creamy and is full of cookie butter and chopped cookies.
- Melted cookie butter- On top of the cheesecake, it is decorated with melted cookie butter and more cookies.
- Perfect for special occasions- This cheesecake is great for the holidays or someone's birthday!
Here are some notes on the ingredients. For a full list of ingredients, check out the recipe card below.
- Lotus Biscoff cookies- This recipe uses A LOT of cookies. I would buy at least two big packs of Biscoff cookies
- Brown sugar- I used light brown sugar.
- Unsalted butter- This is melted for the crust.
- Cream cheese- Use full fat cream cheese. Pull this out 2 hours before baking.
- Biscoff cookie spread- Use two container of the spread. Use creamy cookie spread and not the crunchy cookie spread.
- Sour cream- Use full sour cream. Pull this out 2 hours before baking.
- Heavy cream- Pull this out 2 hours before baking.
- Eggs- Pull the large eggs out 2 hours before baking.
Step By Step Instructions
Here is how to make and bake this cheesecake. This recipe uses a stand mixer with a paddle attachment or a hand mixer (electric mixer).
STEP 1: Make the crust. First, use a food processor to blend the Biscoff cookies into a fine crumb. In a medium bowl, mix the Biscoff cookie crumbs, brown sugar, and melted butter until combined.
STEP 2: Bake the crust. Pour the crumbs into a 9-inch springform pan. Use your hands to press the crust up the sides of the pan and use a measuring cup to compact the bottom.
Then, bake for 13 minutes.
STEP 3: Beat cream cheese and sugar. Using a mixer in a large bowl, beat the cream cheese on high speed for 1 minute. Then, add in the white sugar and beat again.
STEP 4: Add wet ingredients. Next, add in sour cream, heavy cream, vanilla extract, and Lotus Biscoff spread and beat on medium speed until smooth and combined.
STEP 5: Add in the eggs and cookies. Add the eggs in one a time and mix on low speed until just combined. It is very important to mix until just combined to avoid cracks.
Pull the bowl off the mixer and add in the chopped Biscoff cookies. Use a rubber spatula to fold it in. Make sure to scrape the sides of the bowl.
STEP 6: Bake the crust. Prepare a water bath and bake for 60-75 minutes until the edges are set and the middle has a slight jiggle. See below for more information of water baths.
STEP 7: Cool. First, turn off the oven, crack open the door, and let it cool for 30 minutes. This allows it to cool slowly. Then, cool completely on a cooling rack (wire rack).
Cover with plastic wrap and chill for at least 6 hours but preferably overnight.
Decorating The Cheesecake
To decorate the cheesecake, first remove the cheesecake from the pan.
Then in a small bowl, heat the cookie butter. Pour it over the cheesecake and let it drip down the sides.
Freeze the cheesecake for 10 minutes to firm the cookie butter. Then, top with extra Biscoff cookies!
Water Bath Tips
The water bath provides a moist environment for the cheesecake. This is because of the steam. When it is too dry, it will create cracks in the cheesecake.
Here are two techniques to try. They both use a roasting pan with hot steaming water.
- Place the springform pan inside a 10 inch cake pan. Place the cake pan in the roasting pan. Fill the pan with the hot water (about halfway up the cake pan)
- Wrap the springform pan with foil twice very tightly. Place the springform pan inside the roasting pan. Fill the pan halfway up with hot water.
My favorite method is the first one. This won't let any water at all get into the crust. It makes baking cheesecake so easy!
The second option gives the chance to get water inside and create a soggy crust.
Preventing Cheesecake Cracks
- Beat the wet ingredients minus the eggs on high speed. Everything need to be super creamy and smooth. Chunks of cream cheese can cause cracks.
- Add eggs on low speed. The goal is to have as little air as possible when mixing the eggs. Too much air can cause big bubbles in the cheesecake batter. It will make the cheesecake rise and fall too quickly when baking. Which causes cracks.
- For best results, use a water bath. This is essential! See above for cheesecake tips.
- Cool the cheesecake. Once the cheesecake is done baking, it needs to sit in the hot oven for 30 minutes. This lets it cool slowly.
- If you were to put the cheesecake on the counter right after done baking, it will be too quick of a temperature change, which cause cracks.
How To Easily Remove The Cheesecake From The Pan
First, spray the springform pan with baking non stick spray. Next, line the bottom of the pan with 9 inch parchment paper circle. Make sure to spray the pan again.
Then, after the cheesecake has chilled overnight. The springform pan should pop right off. If it doesn't very gently use a knife around the edge of the cheesecake to pop it off.
Then, you should be able to lay the cheesecake on it's side to take off the bottom of pan and the parchment circle.
I absolutely love the flavor of Biscoff! It is a caramelized biscuit with spiced flavor. It is addicting!
Divide this recipe into thirds to make 12 mini cheesecake. Bake in a muffin pan for 18-20 minutes. Follow this Mini Oreo Cheesecakes for instructions for mini cheesecakes.
You can half the recipe to make these into cheesecake bars using 8X8 or 9X9 inch baking pan (use 16 oz of cream cheese). You can also use a 8 inch springform pan. If you want to use a 6 inch springform pan, half the recipe, but use 16 oz of cream cheese.
Storing and Freezing
Store this Biscoff cheesecake in an airtight container like a cake carrier. Store in the fridge up to 5 days.
You can freeze the Biscoff cheesecake in individual cake slices. Store in an airtight container and freeze up to 30 days. Thaw for 1-2 hours before eating.
You can also freeze the Lotus Biscoff cheesecake before decorating. Wrap the cooled cheesecake (it needs to chill in the fridge overnight first), in plastic wrap and freeze up to 30 days.
Thaw for 1-2 hours before decorating.
Other Cheesecake Recipes To Try
Ultimate Biscoff Cheesecake
Biscoff Cookie Crust
- 2 ¼ cup Biscoff cookie crumbs fine crumb
- ⅛ cup Brown sugar packed light or dark
- 7 tablespoon Unsalted butter melted
- 24 oz Cream cheese room temperature
- ¾ cup White granulated sugar
- 1 cup Biscoff cookie spread
- ½ cup Sour cream room temperature
- ¼ cup Heavy cream room temperature
- 1 teaspoon Pure vanilla extract
- 3 Large eggs room temperature
- 1 cup Biscoff cookie pieces chopped
- ¾ cup Biscoff cookie spread for topping the cheesecake
- Biscoff cookies for decorating the cheesecake
Biscoff Cookie Crust
- Preheat the oven to 325°F. Spray a 9-inch springform pan with a baking nonstick spray. Line the bottom with a 9-inch parchment paper circle and spray again.
- Using a food processor, blend 40 Biscoff cookies to a fine crumb. In a medium bowl, mix the Biscoff cookie crumbs, brown sugar and melted butter using a fork.2 ¼ cup Biscoff cookie crumbs, ⅛ cup Brown sugar, 7 tablespoon Unsalted butter
- Spread the crumbs into the springform pan. Use your hands to form the crust around halfway up the sides of the pan. Use a bottom of a measuring cup to compact the crust down.
- Bake for 13 minutes.
- Using a mixer, beat the cream cheese on high speed for 1 minute. Scrape the bowl and add in the sugar. Beat for another 1 minute and scrape the bowl again using a rubber spatula.24 oz Cream cheese, ¾ cup White granulated sugar
- Add the Biscoff cookie spread, sour cream, heavy cream, and vanilla. Mix until smooth. Make the sure the cookie butter is full mixed in.1 cup Biscoff cookie spread, ½ cup Sour cream, ¼ cup Heavy cream, 1 teaspoon Pure vanilla extract
- Add in the eggs one at a time and mix on low. Make sure to mix until just combined.3 Large eggs
- Take the bowl off the mixer and add in the Biscoff cookie crumbs. Use a rubber spatula to fold it in.1 cup Biscoff cookie pieces
- Pour the cheesecake batter into the springform pan. Prepare a water bath.
- Water bath. Use one of these methods for a water bath. Both methods use a large roasting pan and hot steaming water.1. Place the springform pan in a 10 inch cake pan. Place the cake pan in the roasting pan and fill with hot water halfway up the cake pan. This method prevent water getting into the crust.2. Wrap the springform pan tightly twice in aluminum foil. Place the springform pan inside the roasting pan. Fill with hot water halfway up the springform pan. This method works great, but can sometimes leak water into the crust.
- Bake for 60-70 minutes. Bake until the edges are set and the middle has a slight jiggle.
- Turn the oven off, prop open the door slightly, and let the cheesecake sit to slowly cool for 30 minutes.
- Transfer the pan to a cooling rack. Cool completely.
- Wrap in aluminum foil and store in the fridge. Chill for at least 6 hours or overnight.
- Take the cheesecake out of the pan and remove the parchment paper. Melt the cookie butter in the microwave until melted. Pour the melted cookie butter on top of the cheesecake and top with extra Biscoff cookies.¾ cup Biscoff cookie spread, Biscoff cookies