Hey there, fellow dessert lovers! Are you ready to fall in love with a dessert that’s as creamy as it is crunchy? Today, I’m thrilled to share with you my absolute favorite Biscoff Cheesecake recipe. This isn’t just any cheesecake—it’s a game-changer. Imagine a buttery Biscoff cookie crust topped with a velvety-smooth cheesecake filling, all infused with the irresistible flavor of Biscoff cookie butter. It’s a match made in heaven, and I can’t wait for you to try it!
Why You’ll Love This Recipe
- A creamy, dreamy cheesecake filling that’s infused with the iconic Biscoff flavor
- A crunchy Biscoff cookie crust that adds the perfect texture contrast
- Easy to make and perfect for both beginners and experienced bakers
- Can be prepared ahead of time, making it ideal for gatherings or special occasions
- Features a unique and delicious flavor combination that’s sure to impress
Ingredients
Here’s what you’ll need to make this incredible Biscoff Cheesecake:
- 8.8 ounces Biscoff Cookies (250g)
- 1/3 cup Butter (75g) – Melted
- 16 ounces Cream Cheese (450g) – Full Fat, Brick Style, Softened
- 1/2 cup Powdered Sugar (60g)
- 1 teaspoon Vanilla Extract
- 1 cup Biscoff Cookie Butter (250g)
- 1 1/4 cups Heavy Cream (300ml) – Cold
- 1/4 cup Biscoff Cookie Butter (63g)
- 2 Biscoff Cookies – Crushed
Full ingredient list with measurements is provided in the printable recipe card below.
How to Make the Recipe
Let’s dive into the step-by-step process of creating this delicious Biscoff Cheesecake. Don’t worry—it’s easier than you think!
- Prepare your springform pan. Flip the base of your 8-inch springform pan so that there isn’t any lip on the bottom. This will make it easier to get the cheesecake out later.
- Now spray it with non-stick spray and then line the bottom with a square sheet of parchment paper. There is no need to trim the parchment paper to fit. Just place a square sheet of parchment on the bottom and then clip in the sides.
- Now line the sides with strips of parchment paper – this part is optional but does make it really easy to remove the cheesecake later.
- Prepare your cookie crust. Add Biscoff cookies to your food processor and process into crumbs.
- Add melted butter and process again until well mixed.
- Transfer the cookie crumbs to your prepared springform pan.
- Take a measuring cup and use the base to press down on your cookie crust from the top, packing it in tightly and making the top really smooth.
- Place the crust into the freezer while you work on your filling.
- Prepare the cheesecake filling. Add the cream cheese, powdered sugar, and vanilla extract to your stand mixer and beat until smooth.
- Add in the Biscoff cookie butter and beat it in until smooth.
- Now add the heavy cream and beat in until thickened and smooth.
- Spread the cheesecake filling out over the top of the cookie crust and smooth down.
- Place into the fridge to set for at least 6-8 hours and preferably overnight.
- When the cheesecake has set, use the parchment overhang to easily slide it from the springform pan onto your cake stand and then remove the parchment paper.
- Decorate. Add Biscoff cookie butter to a microwave-safe bowl and microwave in 30-second intervals until melted. Drizzle over the top of your cheesecake and then sprinkle crushed Biscoff cookies over the top.
- Place back into the fridge for 10 minutes for the topping to set and then slice and serve.
Pro Tips for Making the Recipe
Here are a few tips to ensure your Biscoff Cheesecake turns out perfectly every time:
- Make sure to use high-quality ingredients, especially the cream cheese and Biscoff cookie butter, as they will greatly impact the flavor and texture.
- Don’t overmix the cheesecake batter once you add the heavy cream, as this can incorporate too much air and lead to cracks.
- Let the cheesecake set in the fridge overnight for the best results. This allows the flavors to meld together and the texture to become perfectly smooth.
- If you’re short on time, you can also make a no-bake Biscoff cheesecake using a similar flavor profile but with a simpler preparation process.
How to Serve
When it comes to serving your Biscoff Cheesecake, the possibilities are endless! Here are a few ideas:
- Slice it up and serve it as is—trust me, it’s perfect just the way it is.
- Add a drizzle of melted Biscoff cookie butter on top of each slice for an extra burst of flavor.
- Top it with fresh fruit, like strawberries or raspberries, for a sweet and tangy contrast.
- Pair it with a scoop of vanilla ice cream for an indulgent dessert experience.
Make Ahead and Storage
One of the best things about this Biscoff Cheesecake is that it can be prepared ahead of time, making it perfect for entertaining or special occasions. Here’s how to store it:
- Once set, the cheesecake can be stored in the fridge for up to 5 days.
- For longer storage, you can freeze the cheesecake for up to 2 months. Simply thaw it in the fridge overnight when you’re ready to serve.
- Individual slices can also be frozen and thawed as needed—perfect for satisfying your dessert cravings anytime.
And there you have it—my go-to recipe for the Best Biscoff Cheesecake. It’s creamy, it’s indulgent, and it’s sure to become a favorite in your household just like it has in mine. Don’t forget to check out more Biscoff recipes for even more delicious ideas!
Biscoff Cheesecake
Ingredients
- 8.8 ounces Biscoff Cookies
- 1/3 cup Butter Melted
- 16 ounces Cream Cheese Full Fat, Brick Style, Softened
- 1/2 cup Powdered Sugar
- 1 teaspoon Vanilla Extract
- 1 cup Biscoff Cookie Butter
- 1 1/4 cups Heavy Cream Cold
- 1/4 cup Biscoff Cookie Butter
- 2 Biscoff Cookies Crushed
Instructions
- Prepare springform pan with parchment paper for easy removal.
- Process Biscoff cookies into crumbs, mix with melted butter, and press into the pan. Freeze crust.
- Beat cream cheese, powdered sugar, and vanilla. Add Biscoff cookie butter and heavy cream, mix until smooth.
- Spread filling over crust, refrigerate 6-8 hours or overnight.
- Melt Biscoff cookie butter, drizzle over cheesecake, sprinkle crushed cookies on top. Chill 10 minutes before serving.
