Biscoff Cheesecake

If you’re a fan of creamy cheesecake and the spiced, caramelized goodness of Biscoff cookies, then this Biscoff Cheesecake is the dessert of your dreams! This indulgent cheesecake features a crunchy Biscoff cookie crust, a velvety spiced cheesecake filling, and a luscious Biscoff spread topping, making every bite an explosion of rich, warm, and buttery flavors.

Lotus Biscoff has taken the dessert world by storm, and for good reason! The cookies have a unique caramelized and slightly spiced flavor, making them the perfect addition to classic desserts. Whether you’re making this for a special occasion, holiday, or just because you deserve a treat, this Biscoff Cheesecake will impress everyone.

This no-fail cheesecake recipe is smooth, creamy, and perfectly balanced, with warm notes of cinnamon, brown sugar, and caramel in every bite. Let’s get started on this decadent, restaurant-quality cheesecake that will have everyone coming back for seconds!

Why You’ll Love This Recipe

• Rich & Creamy Texture – A smooth, velvety filling that melts in your mouth.
• Crunchy Biscoff Crust – The perfect spiced base for a flavor-packed cheesecake.
• Luscious Biscoff Topping – A rich, glossy layer of melted Biscoff spread for extra indulgence.
• No-Water Bath Required – With the right baking techniques, you’ll get a crack-free, creamy cheesecake without the hassle.
• Perfect for Any Occasion – Whether for birthdays, holidays, or dinner parties, this cheesecake is always a hit!

Preparation Time and Servings

• Prep Time: 20 minutes
• Cook Time: 1 hour
• Chill Time: 6 hours (or overnight)
• Total Time: 7 hours 20 minutes
• Yield: 12 slices
• Serving Size: 1 slice

Nutritional Information (Per Serving)

• Calories: 510
• Carbohydrates: 45g
• Protein: 7g
• Fat: 34g
• Fiber: 1g
• Sugar: 32g

Ingredients

For the Biscoff Cookie Crust:

• 2 cups Lotus Biscoff cookies, crushed (about 26 cookies)
• ½ cup unsalted butter, melted
• 1 tablespoon brown sugar (optional, for extra sweetness)

For the Cheesecake Filling:

• 3 (8 oz) blocks cream cheese, softened
• 1 cup granulated sugar
• ¾ cup Biscoff spread (cookie butter)
• ½ cup sour cream
• 1 teaspoon vanilla extract
• ½ teaspoon ground cinnamon
• 3 large eggs, room temperature

For the Biscoff Topping:

• ½ cup Biscoff spread, melted
• ¼ cup heavy cream
• Extra Biscoff cookies, crushed (for garnish)
• Whipped cream (optional, for topping)

Step-by-Step Instructions

Step 1: Prepare the Biscoff Cookie Crust

• Preheat your oven to 325°F (160°C).
• Crush the Biscoff cookies using a food processor or a ziplock bag and rolling pin until you get fine crumbs.
• Mix the cookie crumbs with melted butter and brown sugar until the mixture resembles wet sand.
• Press the mixture firmly into the bottom of a 9-inch springform pan, making sure it’s evenly distributed.
• Bake the crust for 8 minutes, then remove from the oven and let it cool while you prepare the filling.

Step 2: Make the Cheesecake Filling

• In a large mixing bowl, beat the cream cheese and sugar together until smooth and creamy.
• Add the Biscoff spread, sour cream, vanilla extract, and cinnamon, then mix until fully combined.
• Add the eggs one at a time, mixing on low speed after each addition. Avoid overmixing to prevent cracks in the cheesecake.
• Pour the cheesecake batter over the cooled crust, smoothing the top with a spatula.

Step 3: Bake the Cheesecake

• Place the cheesecake in the oven and bake at 325°F (160°C) for 55-60 minutes, or until the center is slightly jiggly but set.
• Turn off the oven, crack the door open slightly, and let the cheesecake cool inside for 1 hour. This prevents sudden temperature changes that can cause cracks.
• Once cooled, refrigerate the cheesecake for at least 6 hours or overnight to fully set.

Step 4: Make the Biscoff Topping

• Melt the Biscoff spread in the microwave for 20-30 seconds until smooth.
• Stir in the heavy cream to create a silky, pourable consistency.
• Pour the melted Biscoff topping over the chilled cheesecake, spreading evenly with a spatula.
• Sprinkle crushed Biscoff cookies over the top for decoration.

Step 5: Slice and Serve!

• Run a sharp knife under hot water before slicing to get clean, smooth cuts.
• Serve with whipped cream and extra Biscoff cookies for garnish.
• Enjoy your rich, creamy, and spiced Biscoff Cheesecake!

Ingredient Background

• Biscoff Cookies & Spread – Made from caramelized biscuits with a hint of cinnamon, these cookies add a sweet, spiced crunch to the crust and filling.
• Cream Cheese & Sour Cream – Ensures the cheesecake is smooth, rich, and creamy.
• Cinnamon & Vanilla – Enhances the warm, caramel-like flavors of the Biscoff.

Technique Tips

• Use Room-Temperature Ingredients – This ensures a smooth and lump-free batter.
• Bake at a Low Temperature – Prevents cracks and keeps the texture light and creamy.
• Let the Cheesecake Cool Gradually – Avoids sudden changes in temperature, which can cause cracks.
• Run a Knife Along the Edge Before Chilling – This helps prevent the top from cracking as it cools.

Alternative Presentation Ideas

• Biscoff Cheesecake Bars – Bake in a 9×13-inch pan, then slice into bars.
• Mini Biscoff Cheesecakes – Use a muffin tin with cupcake liners for individual servings.
• Biscoff Cheesecake Parfaits – Layer crushed cookies, cheesecake filling, and whipped cream in glasses.

Additional Tips for Success

• Don’t Overmix the Batter – This prevents excess air, which can cause the cheesecake to rise and crack.
• Use a Springform Pan – Makes it easier to remove the cheesecake without breaking.
• Refrigerate Overnight for Best Flavor – The flavors develop over time, making it even tastier the next day.

Frequently Asked Questions

1. Can I make this cheesecake no-bake?

Yes! If you prefer a no-bake version, follow these simple adjustments:

• Skip the eggs in the filling since they require baking to set.
• Increase the Biscoff spread to 1 cup for a firmer texture.
• Use whipped cream or gelatin to help stabilize the filling.
• Refrigerate for at least 8 hours or overnight to allow the cheesecake to firm up properly.

The no-bake version will be lighter, softer, and mousse-like, but just as delicious and full of Biscoff flavor!

2. How do I store leftovers?

This cheesecake is great for storing and enjoying later!

• Refrigerate: Keep in an airtight container in the fridge for up to 5 days.
• Freeze: For longer storage, wrap individual slices in plastic wrap and place in an airtight container or freezer bag. It will last up to 2 months.
• To Serve from Frozen: Thaw in the refrigerator overnight before eating. You can also enjoy it slightly frozen for a cheesecake ice cream texture.

3. Can I use another type of cookie for the crust?

Yes! While Biscoff cookies provide the signature caramelized flavor, you can substitute other cookies if needed:

• Graham crackers – A more neutral, buttery option.
• Digestive biscuits – A slightly sweet, whole wheat choice.
• Oreo cookies – Adds a chocolatey twist to the cheesecake.
• Ginger snaps – Enhances the spiced flavor of the filling.

If substituting cookies, adjust the butter amount as needed to ensure the crust holds together properly.

4. How can I prevent my cheesecake from cracking?

Cracking is one of the biggest concerns when baking cheesecakes, but you can prevent it by:

• Avoid overmixing the batter. Beating too much air into the mixture can cause the cheesecake to puff up and crack as it cools.
• Use room-temperature ingredients. Cold ingredients don’t blend as smoothly, leading to a lumpy batter.
• Bake at a low temperature. 325°F (160°C) ensures gentle, even cooking.
• Cool gradually. Let the cheesecake sit in the oven (with the door slightly open) for an hour after baking to prevent sudden temperature changes.
• Run a knife around the edges before chilling. This helps release the cheesecake from the pan, preventing cracks.

If your cheesecake does crack, don’t worry! The Biscoff topping will cover it perfectly.

5. Can I make this cheesecake in a different pan?

Yes! If you don’t have a 9-inch springform pan, you can adjust the recipe:

• 8-inch pan – The cheesecake will be taller; bake for an extra 5-10 minutes.
• 9×13-inch pan (bars) – Reduce baking time to 30-35 minutes.
• Muffin tin (mini cheesecakes) – Bake for 18-20 minutes and chill before serving.

6. Can I make this cheesecake without an oven?

Yes! If you don’t have an oven, try the no-bake version mentioned above. You can also use an Instant Pot:

• Prepare the cheesecake as normal.
• Wrap the springform pan in foil and place it on a trivet inside the Instant Pot with 1 cup of water.
• Cook on high pressure for 35 minutes, then let it naturally release.
• Chill before adding the Biscoff topping.

7. Can I add extra flavors to the cheesecake?

Definitely! Biscoff already has a rich, spiced caramel flavor, but here are some ways to add even more depth:

• Espresso powder (1 tsp) – Enhances the caramel and cinnamon flavors.
• Nutmeg (¼ tsp) – Adds warmth to the spiced filling.
• Dark chocolate chips (½ cup) – For a chocolate-Biscoff combo.
• Sea salt flakes (sprinkled on top) – Balances the sweetness beautifully.

8. What can I serve with this cheesecake?

This cheesecake is delicious on its own, but here are some serving ideas:

• Fresh fruit – Strawberries, raspberries, or banana slices contrast the richness.
• Caramel drizzle – For extra indulgence.
• Coffee or tea – Complements the spiced flavors perfectly.
• Ice cream – Vanilla or cinnamon ice cream pairs beautifully.

9. Can I make this cheesecake lighter?

If you want a lighter version, try these swaps:

• Use light cream cheese instead of full-fat.
• Replace sour cream with Greek yogurt.
• Reduce the butter in the crust to 5 tablespoons instead of ½ cup.
• Use less Biscoff spread in the filling (½ cup instead of ¾ cup).

10. What’s the best way to get clean slices?

To slice cheesecake neatly:

• Run a sharp knife under hot water, then wipe dry before each slice.
• Use a clean, smooth motion—don’t saw back and forth.
• Chill the cheesecake well before slicing for firm edges.

Conclusion

This Biscoff Cheesecake is a luxurious, creamy, and indulgent dessert that captures the warm, caramelized flavors of Biscoff cookies in every bite. Whether you’re making it for a holiday, birthday, or just because, it’s guaranteed to be a crowd-pleaser!

With a crunchy cookie crust, smooth Biscoff-infused filling, and a glossy Biscoff topping, this cheesecake is the ultimate treat for cookie butter lovers.

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