Biscoff Cookie Butter Cheesecake Recipe

There’s just something irresistibly smooth and spiced about Biscoff that elevates desserts to a whole new level, right? This Biscoff Cookie Butter Cheesecake Recipe is pure magic—the creamy cheesecake, that spiced cookie crust, and a sneaky hidden layer of cookie butter and crunchy bits in the middle make it a showstopper you’ll want to make again and again.

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Jump to:

• Why You'll Love This Recipe
• Ingredients & Why They Work
• Make It Your Way
• Step-by-Step: How I Make Biscoff Cookie Butter Cheesecake Recipe
• Top Tip
• How to Serve Biscoff Cookie Butter Cheesecake Recipe
• Make Ahead and Storage
• Frequently Asked Questions:
• Final Thoughts
• Biscoff Cookie Butter Cheesecake Recipe

Ingredients & Why They Work

This Biscoff Cookie Butter Cheesecake Recipe thrives on simplicity and quality ingredients. The creamy cream cheese blends beautifully with cold whipping cream for that luscious texture, while the Biscoff cookies and spreads pack in flavor and crunch that no other cookie butter can quite match.

• Biscoff Cookies: The spiced, caramelized cookies form a perfect crust and add crunch inside—grab your favorite brand for authenticity.
• Unsalted Butter: Melting it allows you to mix it seamlessly into the crumbs to hold the crust together without overpowering flavor.
• Sea Salt: Just a pinch elevates all the sweetness by balancing the flavors perfectly.
• Heavy Whipping Cream: Using cold cream whipped to soft peaks adds an airy lightness to the cheesecake filling.
• Cream Cheese: Softened for ease, it brings the rich, tangy depth that defines any good cheesecake.
• Powdered Sugar: Sifted for smoothness, it sweetens without grittiness, blending perfectly with the creamy filling.
• Biscoff Spread: Integral to this cheesecake, it carries the signature flavor and richness—both melted and mixed into the filling and used in layers.
• Additional Crumbled Biscoff Cookies: Added to the cheesecake body for texture contrast and that delightful crunch.

Make It Your Way

I love sprinkling a little extra crushed Biscoff cookies on top for a rustic look and crunch. But you can totally switch it up! It’s your cheesecake canvas—add a drizzle of melted chocolate, a pinch of cinnamon, or even swirl in some peanut butter for a twist.

• Variation: Once I tried folding in mini chocolate chips and it gave a lovely melting surprise. You could also try adding a splash of espresso powder for a mocha vibe.
• Dietary Modifications: For dairy-free, experiment with vegan cream cheese and coconut cream, though texture will be slightly different.
• Seasonal Touch: Top with fresh berries in summer for a bright contrast or sprinkle toasted nuts in fall for warmth and texture.

Step-by-Step: How I Make Biscoff Cookie Butter Cheesecake Recipe

Step 1: Create the Perfect Biscoff Crust

Start by crushing about 13 ounces of Biscoff cookies until they’re fine but still have some texture—think sandy with little chunks. Mix those crumbs with 5 tablespoons of melted unsalted butter and a pinch of sea salt. Press the mixture firmly into the bottom of your springform pan. Don’t rush this step. Pressing firmly ensures the crust holds well once it’s chilled, setting a sturdy base for your cheesecake.

Step 2: Whip the Cream and Beat the Cheese

Whip 1 ¼ cups of cold heavy cream until soft peaks form—don’t overwhip! In a separate bowl, beat 24 ounces of softened cream cheese with 2 cups of sifted powdered sugar and ⅛ teaspoon of sea salt until nice and smooth. Then blend in 1 cup of Biscoff spread until it’s creamy and totally incorporated. This dreamy filling is what pulls the whole cheesecake together.

Step 3: Layer Up the Cheesecake Magic

Fold the whipped cream gently into the cream cheese mixture—this keeps it light and airy. Pour about half of the mixture over your crust. Then drizzle ¼ cup melted Biscoff spread and sprinkle 6 crumbled Biscoff cookies evenly over the top. Cover that with the remaining cheesecake mixture, smoothing it out for a flawless finish.

Step 4: Chill and Garnish

Spread ¾ cup melted Biscoff spread over the cheesecake surface and sprinkle 8 crumbled cookies on top for that signature look and added texture. Pop it in the fridge for at least 4 hours, but overnight is best for letting the flavors meld and the cheesecake to set completely.

How to Serve Biscoff Cookie Butter Cheesecake Recipe

Garnishes

For me, less is more: a few whole Biscoff cookies perched on top and a light drizzle of caramel or extra melted Biscoff spread amps the look and allll the flavor. Sometimes I sprinkle a pinch of sea salt on top to make those sweet notes pop even more—it's a small touch that really wows.

Side Dishes

This cheesecake is rich enough to stand alone, but if you want to serve it alongside, I love pairing it with a scoop of vanilla bean ice cream or a fresh fruit compote. A light cup of coffee or spiced chai makes the perfect adult-friendly beverage to complement the cookie butter flavors.

Creative Ways to Present

For birthdays or celebrations, I like to create mini cheesecakes in jars layered with cookie crumbs and topped with whipped cream—that way guests get a cute personal treat. You can also make a cheesecake trifle using layers of crushed Biscoff cookies, cheesecake mousse, and whipped cream. Fun to assemble and even more fun to devour!

Make Ahead and Storage

Storing Leftovers

I usually cover the cheesecake tightly with plastic wrap or foil and store it in the fridge for up to 4 days. This keeps it fresh and moist. Just be sure to bring it to room temperature for about 15 minutes before slicing for clean cuts.

Freezing

Freezing this cheesecake works surprisingly well. I freeze it covered in plastic wrap and aluminum foil to prevent freezer burn. When ready to eat, thaw overnight in the fridge. The texture stays creamy, but I wouldn’t recommend freezing for longer than a month.

Reheating

This cheesecake is best served chilled, so reheating isn’t really necessary. If you prefer it softer, just resting it at room temperature for a while does the trick nicely without heating it up.

Final Thoughts

This Biscoff Cookie Butter Cheesecake Recipe isn’t just any dessert—it’s pure joy wrapped in creamy, crunchy, caramelized goodness. I still get excited making it for friends or when I want a little self-indulgence. I hope you adore this recipe as much as I do and find yourself reaching for it whenever you want to impress without a fuss. Happy cheesecake making!

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