Biscoff Cheesecake Recipe
Biscoff Cheesecake is the ultimate treat for anyone who loves rich, creamy cheesecake with a uniquely spiced, caramelized cookie twist. The buttery Biscoff cookie crust layered with a velvety cheesecake filling infused with Biscoff spread creates a symphony of flavors and textures that’s simply irresistible. Whether you’re celebrating a special occasion or simply want to indulge in something sinfully delicious, this Biscoff Cheesecake will be the highlight of any dessert table.

Ingredients You’ll Need
One of the best things about Biscoff Cheesecake is its reliance on everyday ingredients, each adding something magical to the final result. From the signature Biscoff cookies to the lush cream cheese and a cloud of whipped cream, every element works in harmony to create a show-stopping dessert.
- Biscoff cookies: The foundation of the crust, providing that unmistakable spiced caramel flavor.
- Unsalted butter: Melted to bind the cookie crumbs together into a crisp, tender crust.
- Sugar (optional): Adds a hint of sweetness to intensify the cookie base, though you can skip it if you prefer less sweetness.
- Cream cheese: The key to a rich, creamy, and tangy cheesecake filling; make sure it’s softened for easy mixing.
- Granulated sugar: Balances the tang of the cream cheese and enhances overall sweetness.
- Sour cream: Lends a subtle tang and ensures a super-smooth, melt-in-your-mouth texture.
- Vanilla extract: Boosts the overall flavor profile with a warm note.
- Eggs: Room temperature eggs are essential for a silky, cohesive filling that bakes evenly.
- Biscoff spread: Intensifies the cookies’ spicy-sweet flavor right in the filling for a signature Biscoff Cheesecake taste.
- Whipped cream: A cloud-like garnish that adds levity to every forkful.
- Crushed Biscoff cookies: Perfect for sprinkling on top for crunch and extra flair.
How to Make Biscoff Cheesecake
Step 1: Prepare the Biscoff Cookie Crust
Start your journey to Biscoff Cheesecake bliss by lining up those iconic cookies for the crust. Crush them in a food processor until you have fine crumbs—this gives that signature texture to the base. Then, mix with melted butter (and sugar if you want a sweeter crust) until everything’s moistened. Press this mixture evenly into the base of a 9-inch springform pan, making sure to compact it firmly so you get a delightful snap when you cut a slice. Pop it in a preheated oven at 180°C (350°F) for just 10 minutes, then let it cool while you start on the filling.
Step 2: Whip Up the Creamy Cheesecake Filling
Now comes the heart of the Biscoff Cheesecake: the filling! With a hand mixer or stand mixer, beat the softened cream cheese until super smooth and fluffy—no lumps allowed here. Add your sugar, sour cream, and vanilla extract, mixing until everything’s unified and silky. Crack the eggs in one at a time, blending after each addition for a creamy, homogeneous batter. Lastly, gently fold in the Biscoff spread. This is the moment where those toasty, caramelized notes shine through, building that incredible signature flavor.
Step 3: Assemble and Bake
Pour the ready cheesecake filling over the completely cooled crust, smoothing the top with a spatula. Slide your masterpiece into the oven and bake for 50 to 60 minutes. When the edges are set but the center still has a slight wobble, it’s perfect. Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 1 hour. This slow cooling helps prevent cracks and ensures a luxuriously smooth texture.
Step 4: Chill for the Perfect Slice
This is the hardest part: patience is key! After the cheesecake has cooled in the oven, transfer it to the fridge and chill for at least 4 hours, but overnight is truly best. This sets the Biscoff Cheesecake and melds all the flavors. When ready to serve, remove it from the springform pan and get ready to garnish.
Step 5: Garnish and Serve
For that classic Biscoff Cheesecake finish, pipe or dollop generous swirls of whipped cream around the edge and sprinkle with a handful of crushed Biscoff cookies. Not only does this add eye-catching appeal, but it boosts flavor and brings a playful crunch.
How to Serve Biscoff Cheesecake

Garnishes
Dress up your Biscoff Cheesecake with billowy whipped cream rosettes and a sprinkle of extra crushed Biscoff cookies for maximum wow factor. If you’re feeling extra fancy, a generous drizzle of melted Biscoff spread right before serving will send tastebuds over the moon.
Side Dishes
This rich cheesecake pairs beautifully with something light and fruity to cut through the decadence. Fresh berries on the side, a simple berry compote, or even slices of poached pears all make fantastic accompaniments that will brighten up each bite.
Creative Ways to Present
For special occasions, you can serve mini Biscoff Cheesecake parfaits in cups or jars for an adorable twist. For a crowd, slice the cheesecake into bars, top each square individually, or even layer crumbled Biscoff cookie base and cheesecake filling in tall glasses for a fun, deconstructed vibe.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftover Biscoff Cheesecake, store it in the fridge. Place slices in an airtight container or cover the cheesecake tightly with plastic wrap. It’ll stay irresistibly fresh for up to 4 days, though it rarely lasts that long!
Freezing
Biscoff Cheesecake freezes beautifully. To freeze, wrap individual slices or the whole cheesecake tightly in plastic wrap, then foil, and freeze for up to 2 months. Thaw overnight in the refrigerator for best texture and flavor.
Reheating
Chilled Biscoff Cheesecake is usually served straight from the fridge, but if you like it a little softer, let it sit at room temperature for 20 to 30 minutes before serving. Avoid microwaving, as that can compromise the creamy texture and base.
FAQs
Can I make Biscoff Cheesecake without a springform pan?
Yes! While a springform pan makes serving easier, you can use a deep cake pan lined with parchment. Just make sure to leave extra parchment overhanging so you can lift the cheesecake out once it’s fully chilled.
Should I use full-fat or low-fat cream cheese?
Full-fat cream cheese is definitely best here for the creamiest, most decadent result. Low-fat versions may result in a less rich texture and could affect how the cheesecake sets.
How do I prevent cracks in my cheesecake?
Bake your Biscoff Cheesecake at a consistent temperature, don’t overbake, and let it cool slowly with the oven door ajar. These tricks ensure a flawlessly smooth top.
Can I make a gluten-free version?
Absolutely! Look out for gluten-free Biscoff-style cookies or use your favorite gluten-free spiced cookie in the crust. Ensure all other ingredients are gluten-free too.
Is it possible to make mini Biscoff Cheesecakes?
Yes, just divide the crust and filling among lined muffin tins for individual cheesecakes. Baking time will be shorter, so keep an eye on them and check for that classic cheesecake wobble.
Final Thoughts
There’s something truly special about sharing a dessert as luscious and fun as Biscoff Cheesecake. Whether you’re a lifelong Biscoff lover or brand new to its caramelized magic, this cheesecake is sure to become one of your absolute favorites. Go ahead, give it a try, and prepare to be amazed by every creamy, cookie-filled bite!
PrintBiscoff Cheesecake Recipe
Indulge in the rich, creamy goodness of this decadent Biscoff Cheesecake. A perfect blend of sweet and spiced Biscoff cookies with a silky smooth cream cheese filling, topped with a dollop of whipped cream and crunchy cookie crumbs.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Total Time: 5 hours
- Yield: 1 9-inch cheesecake 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Crust:
- 200g Biscoff cookies (about 24 cookies)
- 100g unsalted butter, melted
- 2 tablespoons sugar (optional)
Cheesecake Filling:
- 500g cream cheese, softened
- 150g granulated sugar
- 200g sour cream
- 1 teaspoon vanilla extract
- 3 large eggs (room temperature)
- 150g Biscoff spread
Topping:
- Whipped cream (for garnish)
- Crushed Biscoff cookies (for sprinkling)
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.
Nutrition
- Serving Size: 1 slice (1/12 of cheesecake)
- Calories: 380
- Sugar: 20g
- Sodium: 280mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 115mg
Keywords: Biscoff Cheesecake, dessert, cream cheese, Biscoff spread, easy