If you’re already obsessed with Biscoff cookies or the dreamy cookie butter that comes from them, this dessert is about to take things to the next level. This Biscoff Cookie Butter Cheesecake is rich, creamy, and indulgently smooth—with a buttery cookie crust and a luscious Biscoff-spiked filling that melts in your mouth. It’s the kind of showstopper dessert that feels right at home at any celebration, holiday, or “just because” gathering. This recipe brings together all the best parts of a classic cheesecake and upgrades it with the unique flavor of Biscoff: a slightly spiced, caramelized cookie that adds just the right amount of warmth and crunch. The crust is made entirely of crushed Biscoff cookies, while the filling includes generous helpings of both cream cheese and cookie butter for maximum flavor. The first time I made this, I brought it to a family dinner and didn’t leave with a single slice. Since then, it’s been my go-to dessert for whenever I want to wow a crowd with something that looks bakery-fancy but is secretly really simple to make. Let’s kick things off with the crust and work our way to cheesecake heaven.

INGREDIENTS YOU’LL NEED:

For the Crust:

• 2 cups Biscoff cookie crumbs (about 20 cookies)
• ¼ cup granulated sugar
• ½ cup unsalted butter, melted

For the Filling:

• 24 oz (680g) cream cheese, softened
• 1 cup Biscoff cookie butter
• ¾ cup granulated sugar
• 2 tsp vanilla extract
• 3 large eggs
• ½ cup sour cream
• ¼ cup heavy cream

For the Topping:

• ¼ cup Biscoff cookie butter, melted
• Crushed Biscoff cookies, for garnish

STEP-BY-STEP INSTRUCTIONS:

STEP 1: PREP THE PAN AND PREHEAT THE OVEN

Start by preheating your oven to 325°F (165°C). Grease a 9-inch springform pan and line the bottom with parchment paper. This helps with easy release after baking and keeps the crust from sticking.

STEP 2: MAKE THE CRUST

In a medium bowl, combine 2 cups of Biscoff cookie crumbs, ¼ cup granulated sugar, and ½ cup melted butter. Stir until the mixture resembles wet sand—thick and crumbly, but still easy to press.

STEP 3: BAKE THE CRUST

Press the crumb mixture firmly and evenly into the bottom of your prepared pan to create the crust. Bake for 8–10 minutes, just until it sets. Then remove from the oven and let it cool while you prepare the cheesecake filling.

MAKING THE FILLING AND BAKING THE BISCOFF CHEESECAKE

Now that your crust is cooling and your kitchen smells like caramelized cookies, it’s time to get into the heart of this dessert: the rich and creamy cheesecake filling. With cream cheese, Biscoff cookie butter, and just the right amount of sweetness, this part of the recipe is where all that smooth, velvety texture comes in. We’ll mix it up, pour it in, and get it baking.

STEP 4: BEAT THE CREAM CHEESE

In a large mixing bowl, beat 24 oz of softened cream cheese using a hand mixer or stand mixer. Beat until smooth and creamy, with no lumps remaining. This usually takes about 2–3 minutes on medium speed.

STEP 5: ADD COOKIE BUTTER, SUGAR, AND VANILLA

Add 1 cup of Biscoff cookie butter, ¾ cup granulated sugar, and 2 teaspoons of vanilla extract to the cream cheese. Beat again until the mixture is fully combined and silky. Be sure to scrape down the sides of the bowl so everything blends evenly.

STEP 6: INCORPORATE THE EGGS

Add the 3 eggs, one at a time, beating on low just until each is incorporated. You don’t want to overmix here—just gently mix after each addition. Overmixing can cause too much air to get into the batter, which may lead to cracking as it bakes.

STEP 7: STIR IN SOUR CREAM AND HEAVY CREAM

Gently fold in ½ cup sour cream and ¼ cup heavy cream. These add richness and help create that smooth, melt-in-your-mouth texture that every great cheesecake should have.

STEP 8: POUR THE BATTER INTO THE CRUST

Once everything is mixed and your crust has cooled, pour the filling into the pan. Use a spatula to spread it evenly over the crust and smooth the top.

STEP 9: BAKE THE CHEESECAKE

Bake the cheesecake at 325°F (165°C) for 50–60 minutes. The edges should look set, but the center will still be slightly jiggly—this is exactly what you want. Once it’s done, turn off the oven, crack the oven door, and let the cheesecake cool inside for 1 hour. This gradual cooling process helps prevent cracks on the surface.

STEP 10: CHILL THE CHEESECAKE

After the cheesecake has cooled in the oven, remove it and transfer it to the fridge. Let it chill for at least 4 hours, or ideally overnight, so it sets properly and develops its full flavor.

STEP 11: ADD THE BISCOFF TOPPING

Right before serving, melt ¼ cup of Biscoff cookie butter in the microwave or on the stove until it’s pourable. Drizzle it over the top of the chilled cheesecake using a spoon or squeeze bottle. Then, sprinkle crushed Biscoff cookies over the drizzle for a little crunch and an eye-catching finish.

STEP 12: SLICE AND SERVE

Once your cheesecake is fully chilled and topped with that glossy Biscoff drizzle and crushed cookie topping, it’s ready to serve. For clean slices, use a sharp knife dipped in hot water, wiping between each cut. This helps glide through the creamy filling without dragging the topping.

ADDING THE TOPPING, FAQ, AND FINAL THOUGHTS

You’ve baked your cheesecake to creamy perfection and let it cool slowly—now comes the final (and most satisfying) step: the topping. A generous drizzle of melted Biscoff cookie butter and a sprinkling of crushed cookies bring this dessert full circle. Whether you’re serving it for a holiday, a special occasion, or just to treat yourself, this cheesecake delivers a showstopping finish.

CAN I MAKE THIS CHEESECAKE AHEAD OF TIME?

Yes! This cheesecake is even better when made a day in advance. The flavors deepen and the texture becomes even creamier after a full night in the fridge.

WHAT IF I DON’T HAVE A SPRINGFORM PAN?

A springform pan is ideal for cheesecakes because it allows easy removal. However, you can use a deep 9-inch cake pan lined with parchment. Just be extra gentle when removing the cheesecake.

HOW DO I AVOID CRACKS IN MY CHEESECAKE?

Let the cheesecake cool slowly in the oven with the door cracked open for about an hour after baking. Avoid overmixing the batter (especially once the eggs are added), and don’t open the oven during baking.

CAN I FREEZE LEFTOVERS?

Yes! Slice the cheesecake and wrap each slice tightly in plastic wrap, then foil. Store in the freezer for up to 2 months. Thaw overnight in the fridge before serving.

IS THERE A SUBSTITUTE FOR BISCOFF COOKIE BUTTER?

You can use speculoos spread (which is essentially the same) or a nut butter like almond or peanut butter, but the flavor will be different. For the signature taste, stick with Biscoff or speculoos spread if possible.

FINAL THOUGHTS: WHY THIS BISCOFF CHEESECAKE IS A MUST-TRY

This Biscoff Cookie Butter Cheesecake is a dessert that looks bakery-quality but is totally achievable at home. The creamy filling, the bold spiced flavor of the cookie butter, and that buttery cookie crust come together in a way that’s rich but not overwhelming. Every bite delivers just the right balance of sweet, smooth, and spiced. It’s the perfect treat to bring to a party or to enjoy with a strong cup of coffee or tea. And because it can be made ahead of time, it’s also a low-stress option for entertaining. Give it a try—you may find yourself making this cheesecake more than once. In fact, don’t be surprised if it becomes your new go-to dessert! Print