1.Biscoff Cheesecake
If you’re a dessert lover looking to upgrade your cheesecake game, this easy Biscoff cheesecake recipe will soon become your favorite. Featuring a buttery Biscoff cookie crust, a rich cookie butter-infused filling, and a glossy caramel topping, this treat offers bakery-quality results with minimal fuss. The spiced notes of speculoos cookies, creamy texture, and luscious caramel drizzle combine to create a show-stopping dessert that’s surprisingly simple to make.
Unlike traditional cheesecakes, this version leans heavily into the cookie butter trend, making it a modern favorite for parties, holidays, or casual weekend baking. Whether you’re serving it after a holiday dinner or slicing it for a midday indulgence, this cheesecake delivers a perfect balance of sweet, spiced, and creamy. Learn how to make this indulgent recipe step by step with a crust that doesn’t crumble, a filling that stays smooth, and a topping that adds just the right amount of sweetness.
The best part? It’s made with Biscoff cookie butter, derived from spiced European cookies known as speculoos. This spread, beloved for its caramelized, slightly gingerbread-like taste, forms the flavor base of this cheesecake. For those unfamiliar, cookie butter is a creamy spread made from crushed cookies, oil, and sugar, and it’s the secret ingredient that sets this cheesecake apart. You can browse through more cookie butter dessert ideas to see how versatile it really is.
What sets this recipe apart isn’t just flavor—it’s ease. Using a basic set of baking tools and common ingredients, you’ll craft a decadent dessert that looks as good as it tastes. From the crispy Biscoff crust to the ultra-smooth filling and final caramel flourish, this recipe is proof that you don’t need professional skills to make a professional-looking dessert.
2. What is Biscoff and Cookie Butter?
To fully appreciate the depth of flavor in this Biscoff cheesecake, it helps to understand the unique ingredients at its core: Biscoff cookies and cookie butter. Originating in Belgium, Biscoff cookies—also known as speculoos—are crisp, caramelized biscuits flavored with warm spices like cinnamon and nutmeg. Traditionally served with coffee, these cookies gained global popularity for their deep, slightly spiced sweetness and satisfying crunch. You can learn more about the origin of speculoos cookies and their cultural roots.
Cookie butter is a sweet, creamy spread made from crushed Biscoff cookies, combined with oils and sweeteners to form a smooth, peanut butter–like consistency. This indulgent ingredient carries all the flavor of the original cookies, but in a form that’s perfect for baking, spreading, or swirling into desserts. Whether used in cheesecakes, frostings, or cookies, cookie butter adds a rich, buttery, spice-kissed flavor that enhances nearly any sweet treat.
While Biscoff is the most recognized brand, other cookie butter variations exist, though few can match the bold, caramelized punch of authentic Biscoff. For more ideas on using this crave-worthy ingredient, check out biscoff recipe inspiration. Its versatility is one reason why recipes featuring it—like this caramel Biscoff cheesecake—are gaining traction across food blogs and social media.
Beyond flavor, cookie butter brings creaminess to baked goods, allowing the cheesecake filling to stay smooth and moist without becoming overly dense. That texture—alongside the distinctive spice profile—makes this cheesecake so much more than a standard dessert.
3. Tools and Equipment You’ll Need
Creating a Biscoff cheesecake that rivals a professional bakery’s version doesn’t require complicated tools. With a few essential pieces of kitchen equipment, you’ll be well-prepared to tackle this recipe from crust to caramel topping.
Here’s what you’ll need:
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9-inch springform pan – This is crucial for cheesecakes. It allows easy release without damaging the crust or filling. If you’re unfamiliar with this type of pan, explore the cheesecake page on Wikipedia for more context.
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Mixing bowls – Use at least two large bowls: one for the crust and one for the filling.
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Electric mixer – A stand mixer or hand mixer will ensure your cream cheese is whipped to a smooth, lump-free consistency. Read more about cream cheese and its role in baking.
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Rubber spatula – Essential for scraping down the sides of your bowl to ensure even mixing.
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Measuring cups and spoons – Precision is key, especially when working with ingredients like cookie butter and sour cream.
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Aluminum foil – Needed to wrap the springform pan if using a water bath. This helps prevent leaks and avoids soggy crusts.
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Baking sheet or roasting pan – Used beneath the cheesecake for water bath baking, which helps reduce cracking.
Optional but helpful tools include:
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Food processor – For crushing Biscoff cookies quickly and evenly.
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Offset spatula – Makes it easier to spread the caramel topping smoothly.
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Cooling rack – Assists in even airflow during the post-bake cool down.
Before beginning, make sure all tools are clean and ready. This preparation helps streamline the process and improves your results. For more inspiration on cheesecake presentation and tools, you might enjoy browsing through cheesecake presentation tips on Pinterest.
4. Ingredients Breakdown and Substitutions
This Biscoff cheesecake recipe uses simple, accessible ingredients—but each one plays a crucial role in achieving the perfect flavor and texture. Below is a breakdown of each component, plus smart substitutions if you’re missing something or want to adjust the recipe.
For the Crust:
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2 cups Biscoff cookie crumbs
Crushed Biscoff cookies form the buttery, spiced crust. Their signature caramelized flavor sets the tone for the entire cheesecake. If needed, you can substitute with crushed graham crackers, but the flavor won’t be as rich or unique. -
½ cup unsalted butter, melted
Binds the crumbs together to form a solid base. Butter also adds flavor and richness. Salted butter can be used, but omit additional salt.
For the Filling:
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24 oz cream cheese, softened
The base of the cheesecake. Full-fat cream cheese provides a dense, creamy consistency. Let it soften before mixing to avoid lumps. Learn more about cream cheese and its uses in desserts. -
¾ cup granulated sugar
Sweetens the filling and balances the tang of the cream cheese. -
1 cup Biscoff cookie butter (smooth)
The star of the show. This ingredient infuses every bite with that signature speculoos flavor. Make sure it’s room temperature for easy mixing. -
1 tsp vanilla extract
Enhances and deepens the overall flavor. -
3 large eggs
Add structure and richness. Mix them in gently to avoid incorporating too much air. -
½ cup sour cream
Softens the texture and adds subtle tang. You can substitute with Greek yogurt for a lighter version.
For the Caramel Topping:
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½ cup caramel sauce (store-bought or homemade)
Adds a rich, sweet finish. Visit caramel topping for ideas on making it from scratch. -
Extra Biscoff cookies for garnish
Crushed or whole, they add texture and enhance presentation. -
2 tbsp Biscoff cookie crumbs for garnish
Sprinkle on top for extra visual appeal and crunch.
Need creative topping ideas? Check out some caramel dessert inspiration for ways to elevate your final presentation.
5. How to Make the Biscoff Crust
Creating the perfect Biscoff cookie crust is the first step to building a solid foundation for this cheesecake. The process is straightforward, but following the details ensures a sturdy, flavorful base.
Step-by-Step:
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Crush the cookies:
Use a food processor to pulse 2 cups of Biscoff cookies into fine crumbs. No processor? Place cookies in a sealed plastic bag and crush with a rolling pin. -
Mix with butter:
Combine the crumbs with ½ cup of melted butter. Stir until the mixture resembles wet sand and holds together when pressed. -
Press into pan:
Lightly grease a 9-inch springform pan. Press the crumb mixture firmly into the bottom, creating an even layer. Use a flat-bottomed glass or measuring cup for a compact, smooth finish. -
Bake:
Preheat your oven to 325°F (163°C). Bake the crust for 8 minutes, then remove and allow it to cool. This step helps solidify the base so it doesn’t crumble when slicing.
Looking for more inspiration on cookie butter dessert ideas? Explore Pinterest’s cookie butter desserts for creative takes on crusts and bases.
6. Preparing the Biscoff Cheesecake Filling
This Biscoff cheesecake filling is rich, velvety, and infused with warm spice from the cookie butter. Here’s how to make it silky-smooth and crack-free:
Step-by-Step:
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Beat the cream cheese:
In a large bowl, beat 24 oz of softened cream cheese with a mixer until completely smooth—no lumps! -
Add sugar and cookie butter:
Gradually add ¾ cup sugar and 1 cup of Biscoff cookie butter, mixing until fully incorporated. The filling should be creamy and fragrant. -
Mix in vanilla:
Add 1 tsp vanilla extract for depth of flavor. -
Add eggs one at a time:
Crack in 3 large eggs, mixing on low speed after each addition. Avoid overmixing—this helps reduce air bubbles, which can cause cracks. -
Fold in sour cream:
Gently mix in ½ cup sour cream until the batter is smooth and uniform.
Once the filling is ready, pour it over the cooled crust and smooth the top with a spatula. This step ensures even baking and a professional appearance.
7. Baking Instructions and Cooling
Proper baking and cooling techniques make all the difference in creating a cheesecake that’s not only delicious but also free from cracks and sunken centers.
Baking the Cheesecake:
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Preheat oven:
Set to 325°F (163°C). Wrap the outside of your springform pan with foil to prevent leaks if using a water bath. -
Bake:
Place the filled pan in the oven and bake for 50–60 minutes. The center should be set with a slight jiggle. -
Cool gradually:
Turn off the oven and crack the door open slightly. Let the cheesecake cool inside for 1 hour—this helps prevent cracking. -
Room temperature rest:
Remove from the oven and let it cool completely at room temperature. -
Refrigerate:
Chill for at least 4 hours, ideally overnight, before adding the topping.
Using a water bath helps regulate oven temperature, but if you’re confident in your oven’s performance, dry baking works fine too.
8. Caramel Topping and Final Decoration
Once your cheesecake has chilled, it’s time to finish it with a caramel topping and decorative touches that add texture and visual appeal.
Steps to Finish:
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Add caramel sauce:
Pour ½ cup of caramel sauce over the top of the chilled cheesecake. Use an offset spatula or the back of a spoon to spread it evenly. -
Garnish with Biscoff cookies:
Decorate the edges or center with whole or halved Biscoff cookies. For a more rustic look, crush and sprinkle them across the top. -
Sprinkle crumbs:
Add 2 tbsp of cookie crumbs for an extra pop of texture.
Need more ideas for finishing touches? Explore holiday cheesecake ideas for inspiration on elegant or festive presentations.
9. Storage and Make-Ahead Tips
This cheesecake is ideal for making ahead of time, making it perfect for parties, holidays, or meal prep.
How to Store:
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Refrigerator:
Store in the fridge for up to 5 days. Keep it covered to prevent it from absorbing fridge odors. -
Freezing:
Wrap tightly in plastic wrap, then foil, and freeze for up to 2 months. Thaw overnight in the fridge before serving. -
Make-ahead tip:
You can make the cheesecake (without topping) up to 2 days in advance. Add the caramel and cookie garnish just before serving.
Need long-term dessert storage ideas? Discover creative freezing methods and portion strategies via cookie butter dessert ideas.
10. Serving Suggestions
The best way to enjoy this Biscoff cheesecake is slightly chilled, with a creamy texture that melts in your mouth.
Ideas for Serving:
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Serve plain or with a dollop of whipped cream.
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Pair with hot coffee, tea, or a dessert wine.
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Slice with a warm knife for clean edges.
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Present on a cake stand or platter with extra crushed cookies sprinkled around the base.
For more creative serving inspiration, check out cheesecake presentation tips.
11. Variations to Try
Want to switch things up? Here are a few creative takes on this Biscoff cheesecake:
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No-bake version: Use whipped cream and gelatin instead of eggs and bake time.
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Mini cheesecakes: Prepare in cupcake tins with liners for easy individual portions.
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Swirl version: Swirl extra cookie butter into the top of the filling before baking.
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Chocolate twist: Add a thin layer of chocolate ganache under the caramel.
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Biscoff bars: Press crust into a rectangular pan and bake as bars.
Explore biscoff recipe inspiration for more ideas.
12. Common Mistakes to Avoid
Avoid these common pitfalls to ensure your cheesecake comes out perfectly every time:
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Overmixing the filling: Incorporates too much air and causes cracks.
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Using cold cream cheese: Leads to lumps in the batter.
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Opening the oven door while baking: Sudden temperature changes can cause collapse.
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Skipping the chill time: Cheesecake needs time to set properly.
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Adding toppings too early: Wait until the cheesecake is fully chilled before adding caramel.
13. Why This Recipe Works
This recipe succeeds because of its thoughtful balance of texture, flavor, and ease:
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Cookie butter and cream cheese blend into a smooth, flavorful base.
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Biscoff cookie crust adds crunch and spice.
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Caramel topping brings a silky finish and extra sweetness.
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Foolproof steps make it approachable even for beginners.
You can learn more about how ingredients like butter, caramel, and cream cheese interact in dessert-making on Wikipedia.
14. Nutrition Information (Optional)
Please note these are estimates and vary based on exact ingredients used:
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Calories per slice (1/12): ~470
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Fat: 32g
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Sugar: 30g
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Carbs: 38g
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Protein: 6g
Contains dairy, eggs, and gluten.
15. FAQs
Can I use store-bought Biscoff spread for cheesecake?
Yes, store-bought Biscoff cookie butter works perfectly for this recipe.
Can I make Biscoff cheesecake without baking it?
Yes! Use whipped cream and gelatin for a no-bake version.
What does Biscoff cheesecake taste like?
It has a warm, spiced flavor from the speculoos cookies, combined with a creamy, tangy filling and sweet caramel finish.
Can I freeze Biscoff cheesecake?
Absolutely. Wrap well and freeze for up to 2 months. Thaw in the fridge overnight.
How do I prevent cheesecake from cracking?
Avoid overmixing, use room temperature ingredients, and cool the cheesecake slowly in the oven after baking.
Easy Biscoff Cheesecake Recipe Featuring Cookie Crust And Cookie Butter
Description
This Easy Biscoff Cheesecake Recipe delivers a bakery-style dessert with a spiced cookie crust, creamy cookie butter filling, and rich caramel topping. Whether you’re baking for a party or treating yourself, this cheesecake is easy to prepare, full of warm flavors, and guaranteed to impress.
Ingredients
For the crust:
- 2 cups Biscoff cookie crumbs
- ½ cup unsalted butter, melted
For the filling:
- 24 oz (675g) cream cheese, softened
- ¾ cup granulated sugar
- 1 cup Biscoff cookie butter (smooth)
- 1 tsp vanilla extract
- 3 large eggs
- ½ cup sour cream
For the caramel topping:
- ½ cup caramel sauce (store-bought or homemade)
- Extra Biscoff cookies for garnish
- 2 tbsp Biscoff cookie crumbs for garnish
Instructions
Preheat oven to 325°F (163°C). Lightly grease a 9-inch springform pan and wrap the outside with foil to prevent leaks.
In a bowl, combine Biscoff cookie crumbs and melted butter. Mix until evenly combined. Press into the bottom of the prepared pan to form a firm crust. Bake for 8 minutes, then set aside to cool.
In a large bowl, beat softened cream cheese until smooth. Add granulated sugar and mix until well combined and creamy.
Mix in the Biscoff cookie butter and vanilla extract until fully incorporated.
Add eggs one at a time, mixing on low speed after each addition. Avoid overmixing.
Add sour cream and mix until just combined. Pour the filling over the cooled crust and smooth the top.
Bake for 50-60 minutes, or until the center is set with a slight jiggle. Turn off the oven and let the cheesecake cool inside for 1 hour with the door slightly open.
Remove from the oven and allow to cool completely at room temperature. Refrigerate for at least 4 hours or overnight.
Once chilled, pour caramel sauce over the top of the cheesecake and spread evenly. Garnish with crushed Biscoff cookies and cookie crumbs before serving.
Notes
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Make sure all dairy ingredients are at room temperature before mixing.
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Use a springform pan to easily remove the cheesecake without damaging the crust.
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For a deeper caramel flavor, try homemade caramel sauce.
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Chill the cheesecake fully before adding the caramel topping to ensure it spreads evenly.
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Always slice with a warm, sharp knife for the cleanest presentation.
