Decadent Biscoff Cheesecake Recipe with Crunchy Cookie Crust

This Biscoff cheesecake is creamy, decadent, and ideal for anyone who loves cookie butter. It features a thick Biscoff cookie crust, a silky cookie-butter cheesecake filling, and extra cookie butter on top.

This Biscoff cheesecake delivers the perfect balance of creamy texture and spiced caramel flavor. It’s rich without being cloying: a crunchy Lotus cookie crust supports a smooth cheesecake infused with cookie butter, and the whole cake is finished with warm Biscoff spread, whipped cream, and extra cookie crumbs for contrast.

If you haven’t tried Lotus Biscoff cookies and spread before, the cookies are a spiced shortbread from Belgium with caramelized brown sugar notes and warm spices like cinnamon. Biscoff spread (cookie butter) is made by grinding the cookies into a spreadable paste with a texture similar to nut butters — intense cookie flavor in every bite.

Making Biscoff Cheesecake

This is a baked cheesecake that requires chilling for at least 6 hours before serving, so plan ahead. Below are streamlined, easy-to-follow steps and tips to help you get a smooth, crack-free result.

Begin by preheating the oven to 325°F (170°C) and preparing a 9-inch springform pan. To prevent leaks when baking in a water bath, wrap the outside of the pan in a disposable oven bag or at least three layers of heavy-duty aluminum foil so the bottom and sides are fully covered.

Crust:

1. Crush one 8.8 oz (250 g) package of Lotus Biscoff cookies to fine crumbs using a food processor or a rolling pin and a sealed bag.
2. Stir the crumbs with 6 tablespoons (65 g) melted unsalted butter until the mixture resembles damp sand.
3. Press the mixture into the prepared springform pan, creating a slight lip around the edge.
4. Bake the crust in the preheated oven for 8–10 minutes to set and deepen the crunch. Remove from the oven and keep the oven on.

Filling:

1. Measure 1 cup Biscoff spread and warm it in the microwave for about 30–45 seconds, then stir until smooth. Warm spread incorporates more easily into the batter.
2. In a large bowl, beat 24 oz (680 g) full-fat cream cheese with 1/2 cup (105 g) brown sugar, 1/2 cup (100 g) granulated sugar, 1 tablespoon cornstarch, and 1/2 teaspoon cinnamon until creamy and lump-free, about 2–4 minutes. Stop occasionally to scrape the bowl.
3. Mix in the warmed Biscoff spread, 3/4 cup (180 ml) sour cream, and 2 teaspoons vanilla extract until combined and smooth.
4. Whisk 3 large eggs plus 2 additional large egg yolks in a small bowl. Add the eggs to the batter gradually (about half at a time), folding or mixing on low speed just until no streaks remain. Overmixing after adding eggs can cause cracks, so stop as soon as the batter is uniform.

Baking the Cheesecake

This cheesecake bakes in a water bath. The steam from the bath helps maintain an even oven temperature and prevents the cake from drying out or cracking—especially important with the added Biscoff spread.

Place the wrapped springform pan in the center of a large roasting pan. Pour the cheesecake batter over the prepared crust and carefully add boiling water to the roasting pan until the water reaches about 1 inch (2–3 cm) up the sides of the springform pan.

Bake for 45–55 minutes, watching from around 40 minutes. The cheesecake should be mostly set but still have a gentle wobble in the center when done. Remove it from the oven and allow it to cool slowly: leave it in the water bath until the water is no longer warm, then transfer the springform pan to a cooling rack until the pan is cool to the touch. Refrigerate, covered, for at least 6 hours or overnight to fully set.

Serving

To finish, warm about 3/4 cup Biscoff spread until pourable and spoon or drizzle it over the chilled cheesecake, letting it drip down the sides. Pipe whipped cream rosettes around the edge using 1/2 cup whipping cream whipped to stiff peaks, and sprinkle crushed cookies or arrange whole Lotus biscuits for decoration.

For clean slices, use a sharp knife and wipe it between cuts. Slice through the crust cleanly for tidy portions.

This Biscoff cheesecake combines a crunchy cookie base, velvety cookie-butter filling, and extra Biscoff on top for a dessert that’s perfect for gatherings or special occasions. It’s indulgent but balanced, and a must for cookie-butter lovers.