Craving a show-stopping dessert that combines creamy indulgence with toasty, caramelized crunch? Biscoff Cheesecake is a game-changer for any sweet tooth! This dreamy cheesecake features a Biscoff cookie crust, a silky-rich cookie butter filling, and generous toppings that make every bite utterly irresistible. If you adore those spiced Speculoos cookies, this dessert will quickly become your favorite treat to bake and share with friends, family, or anyone you want to impress. Get ready to fall in love—this Biscoff Cheesecake might just be your new obsession!

Biscoff Cheesecake** Recipe - Recipe Image

Ingredients You’ll Need

The magic of this Biscoff Cheesecake is all thanks to a handful of steadfast, delicious ingredients. Each one is handpicked to amplify flavor, create a luscious texture, or build those picture-perfect layers that make every slice so tempting.

Biscoff cookies: These spiced cookies form the crisp, buttery base and give the cheesecake its signature caramel flavor.
Unsalted butter: Melted butter really helps the cookie crumbs cling together and creates a crust that slices beautifully.
Cream cheese: Opt for full-fat, room temperature cream cheese for the smoothest, richest filling you can imagine.
Granulated sugar: Sweetens the cheesecake without overwhelming the other flavors.
Light brown sugar: Adds a subtle depth and hint of molasses that pairs so well with Biscoff.
Large eggs: Room temperature eggs provide structure and silkiness to the filling.
Biscoff cookie butter spread: The creamy spread brings that unmistakable spiced cookie flavor into both the filling and the topping.
Vanilla extract: Just a splash enhances the warmth of the Biscoff and helps tie all the flavors together.
Salt: A pinch balances out the sweetness and lifts the entire cheesecake.
Heavy whipping cream: Whipped to fluffiness, it makes the topping irresistible and light.
Powdered sugar: This gently sweetens the whipped cream for the perfect finishing touch.
Crushed Biscoff cookies: These little bits are the ultimate finishing touch for texture and extra flavor.

How to Make Biscoff Cheesecake

Step 1: Prepare the Biscoff Crust

Begin by preheating your oven to 175°C (350°F). Take your Biscoff cookies and blitz them in a food processor until they’re fine crumbs—almost like sand. Pour in your melted butter and pulse again until everything is moistened. Press this mixture into the bottom and a little up the sides of your lined and greased 9-inch springform pan. Baking the crust for 10 minutes helps set it and brings out that nutty, caramelized flavor. Let it cool completely before moving on; this ensures the crust stands up to the creamy filling.

Step 2: Whip Up the Cheesecake Filling

In a large bowl, combine softened cream cheese with both the granulated and brown sugar. Use a stand or hand mixer to beat until perfectly smooth and creamy, which takes about 2-3 minutes. Scrape down the sides as needed—no lumps left behind! Mix in the eggs one at a time on low speed, taking care not to overmix so your cheesecake stays velvety and crack-free. Finally, stir in melted Biscoff cookie butter, vanilla, and a touch of salt for that signature Biscoff Cheesecake flavor.

Step 3: Bake in a Water Bath

Pour your decadent filling into the cooled crust and smooth the top. To ensure a flawless, creamy texture and prevent cracks, set your springform pan in a larger roasting pan. Carefully pour hot water into the roasting pan until it reaches halfway up the sides of your cheesecake pan—this is your trusty water bath, or bain-marie. Bake for 60-75 minutes until the center is just set with a soft wobble.

Step 4: Cool and Set

The secret to a cheesecake that doesn’t crack? Cooling slowly. Once baking time is up, turn off the oven, crack the door, and leave the Biscoff Cheesecake to rest inside for an hour. Then, take it out of the water bath and gently run a thin knife around the edge to release any sticky bits. Let it cool at room temperature, then cover and chill in the fridge for at least 6 hours, but overnight is even better for that dense-yet-creamy perfection.

Step 5: Make the Topping

After your cheesecake is fully set, it’s time to dress it up! Melt the remaining Biscoff cookie butter to a pourable consistency. In a separate bowl, beat heavy cream with powdered sugar and vanilla until it’s fluffy and holds stiff peaks—using chilled cream ensures the best rise. Both toppings will make your Biscoff Cheesecake look as good as it tastes.

Step 6: Finish and Serve

Remove the cheesecake from the pan, place it on a serving platter, and drizzle melted Biscoff cookie butter over the top, letting some drizzle down the sides—it looks stunning! Pipe or dollop whipped cream around the edge and shower with crushed Biscoff cookies. Slice and serve up sunshine on a plate!

How to Serve Biscoff Cheesecake

Garnishes

This Biscoff Cheesecake truly shines when finished with a flourish of garnishes. Drizzle extra melted Biscoff cookie butter liberally over the top for gorgeous caramel rivers, then pile on swirls of homemade whipped cream. Don’t forget a sprinkle of crushed Biscoff cookies—every bite gets a satisfying crunch!

Side Dishes

While this cheesecake is the star, you can absolutely pair it with some easy, light accompaniments. Fresh berries, especially raspberries or strawberries, add a vibrant, tart contrast to the rich filling. Brewed coffee or a pot of black tea helps balance the sweet, spicy notes and creates an irresistible dessert pairing.

Creative Ways to Present

If you want to go beyond the classic, try making mini Biscoff Cheesecake parfaits by layering chunks of cheesecake and whipped cream in pretty glasses, or cut the cheesecake into bars for easy sharing at picnics or potlucks. You can even top each slice with a whole Biscoff cookie for dramatic individual plates—the more, the merrier!

Make Ahead and Storage

Storing Leftovers

Cover any leftover Biscoff Cheesecake tightly with plastic wrap or foil and tuck it into the fridge. It’ll stay fresh and delicious for up to five days, so you can sneak a forkful whenever you crave a sweet treat. For extra freshness, store without the toppings if possible and add those just before serving.

Freezing

This cheesecake freezes like a dream! Chill it fully, wrap slices or the whole cake tightly in plastic wrap and then foil, and pop it in the freezer for up to two months. Thaw overnight in the fridge before serving. For best results, add whipped cream and cookie butter drizzle just before eating—this keeps everything looking and tasting its best.

Reheating

Cheesecake is meant to be enjoyed chilled or at room temperature, so there’s no reheating required. If you prefer a softer texture, just let a slice sit out for 10-15 minutes before serving. It’s wonderfully creamy and smooth, straight from the fridge or after a short rest on the counter.

FAQs

Can I use another brand of cookie if I can’t find Biscoff?

Absolutely! Any spiced speculoos or caramel-flavored cookie will work in a pinch, though Biscoff offers the iconic taste. Just make sure the cookies are crisp and flavorful to build a solid crust and authentic flavor.

What’s the best way to prevent cheesecake cracks?

A water bath is your friend here—it helps bake the cheesecake evenly. Also, make sure not to overmix the batter after adding the eggs, and let the cheesecake cool slowly in the oven after baking to avoid sudden temperature changes that cause cracks.

Can I make Biscoff Cheesecake ahead of time?

Definitely! This cheesecake is the perfect make-ahead dessert. Prepare and chill it a day or two in advance, keeping it covered in the fridge. Wait to add whipped cream and garnishes until just before serving for the prettiest presentation.

Is it possible to make this recipe gluten-free?

Yes! Simply swap in gluten-free speculoos-style cookies for the crust and check that your Biscoff cookie butter and other ingredients are gluten-free. The results will be equally delicious and lovely.

Why does my cheesecake filling seem grainy?

Graininess often means your cream cheese wasn’t fully softened or you may have overmixed after adding the eggs. Next time, let your cream cheese warm to room temperature before mixing, and beat it (with sugars) until completely smooth before adding eggs and other wet ingredients.

Final Thoughts

If you’re searching for a dessert that dazzles every single time, you truly can’t go wrong with this Biscoff Cheesecake. It’s as fun to make as it is to serve and share—so gather your ingredients, whip up a batch, and get ready to wow everyone at your next gathering. One slice in, and you’ll already be looking forward to the next!