Biscoff Cheesecake: Creamy, Dreamy, and Packed with Cookie Butter Bliss

The Ultimate Cookie Butter Dessert Biscoff Cheesecake is the dessert that proves cookie butter can do no wrong. With its deep caramelized flavor, spiced warmth, and smooth melt-in-your-mouth texture, this cheesecake layers every bit of that goodness into one show-stopping creation. It starts with a buttery Biscoff cookie crust, followed by a silky, rich filling infused with Biscoff cookie butter, and finishes with a glossy, luxurious topping made from melted cookie butter. It’s indulgent without being overly heavy, sweet without being cloying, and every bite tastes like the best parts of fall wrapped in cheesecake form. Whether you’re baking for a holiday table, birthday celebration, dinner party, or just to treat yourself to something extra, this cheesecake always delivers.

Ingredients That Make It Magic For the crust, you’ll need 2 cups of Biscoff cookie crumbs (about 1½ sleeves of cookies) and 5 tablespoons of melted unsalted butter. The filling calls for 3 blocks (8 oz each) of softened cream cheese, 1 cup granulated sugar, ¾ cup Biscoff cookie butter, ¾ cup sour cream or full-fat Greek yogurt, ¼ cup heavy cream, 1 teaspoon vanilla extract, and 3 large eggs. For the topping, use ½ cup melted Biscoff cookie butter, plus optional whipped cream and crushed cookies for garnish.

Step-by-Step for the Perfect Cheesecake Preheat the oven to 325°F and grease a 9-inch springform pan, lining the bottom with parchment paper. Mix the Biscoff crumbs and melted butter until the texture is like wet sand, then press the mixture into the bottom and slightly up the sides of the pan. Bake for 8–10 minutes, then cool while you prepare the filling. In a large bowl, beat the cream cheese until smooth, then add the sugar and continue beating until creamy. Add Biscoff cookie butter, sour cream, heavy cream, and vanilla, and mix until smooth and well combined. Add the eggs one at a time, mixing on low just until incorporated. Pour the filling over the crust, smooth the top, and tap the pan to release air bubbles. Set the springform pan in a larger roasting pan and pour hot water around it to create a water bath. Bake for 60–70 minutes until the edges are set and the center is slightly jiggly. Turn off the oven, crack the door, and let the cheesecake cool for 1 hour before removing. Cool to room temperature, then refrigerate at least 6 hours or overnight.

Topping and Final Touches Once the cheesecake is chilled, melt ½ cup of Biscoff cookie butter and pour it over the top of the cheesecake. Spread it evenly with a spoon or offset spatula and chill for another 15–20 minutes until set. Pipe whipped cream around the edges and sprinkle with crushed cookies for decoration.

Tips for Success Always use room temperature ingredients for the smoothest filling. Don’t skip the water bath—it helps prevent cracking and ensures the cheesecake bakes evenly. Chill overnight for the best texture and cleanest slices. Use a hot knife for slicing and wipe between cuts for that perfect bakery-style finish.

Final Thoughts Biscoff Cheesecake is a bold, decadent dessert that’s surprisingly easy to make but looks and tastes like it came from a high-end bakery. With layers of sweet-spiced cookie flavor and rich creamy texture, it’s everything you love about Biscoff taken to the next level. Serve it once and it’ll become a forever favorite.