Lotus Biscoff cookies are a classic for a reason. I’ve loved them ever since I was young — my dad, a flight attendant for Continental Airlines, used to bring Biscoff to us all the time because they handed them out as in-flight snacks. For so long, I’ve loved the richly spiced flavor and buttery crunch of those amazing cookies, and it’s so exciting to discover new ways to use them in baking. That’s why I love this Biscoff cheesecake so much! It’s got it all — a Biscoff cookie crust, a creamy vanilla cheesecake layer flavored with Biscoff cookie butter, and a topping of even more cookie butter and Biscoff cookie crumbs!
What does Biscoff taste like?
You haven’t had Lotus Biscoff cookies?! I’m so excited for you to try them! They have a delicately spiced, caramelized flavor that is so irresistible! They are similar to gingerbread cookies, graham crackers, or other spiced cookies. They’re so great — and even better as part of this Biscoff cheesecake!
And if you love this creamy Biscoff cheesecake, you’ll definitely want to try my coconut key lime cheesecake, available in my summer cookbook Sweet Summertime! Grab your copy now in e-book format or paperback from Amazon!
- Biscoff crumbs – you can use a food processor to crush your Biscoff cookies, or you can crush them in a plastic bag with a rolling pin until they form fine crumbs. If you can’t find Lotus Biscoff cookies, any speculoos-type cookie will work in your Biscoff cheesecake!
- melted butter – I typically use salted butter, but if you use unsalted just add in ¼ teaspoon of salt to your crust mixture.
- brown sugar – I love the flavor that light brown sugar adds to this Biscoff cheesecake crust!
And for the cheesecake filling, you’ll need:
- softened cream cheese – your cream cheese should be soft, but still cool to the touch.
- cookie butter – the amazing, creamy richness of cookie butter is the secret ingredient in this Biscoff cheesecake!
- brown sugar – I love the flavor of brown sugar with the cookie butter and vanilla flavors in this cheesecake filling.
- cornstarch – we’ll add a little cornstarch to help prevent cracking. The cornstarch eliminates the need for a water bath, but we’re only using a little to keep our Biscoff cheesecake nice and creamy.
- pure vanilla extract – be sure to use a high-quality pure vanilla extract. Or better yet, check out my post on how to make vanilla extract at home with just 2 ingredients!
- full-fat sour cream – adds to the creamy texture of this Biscoff cheesecake! Be sure to use full-fat sour cream for the best texture.
- eggs – make sure your eggs are room temperature before adding them into your cheesecake batter.
I recommend using a 9-inch springform pan to make your Biscoff cheesecake easy to remove from the pan once it’s cooled. Here’s the one I use! If you don’t have a springform pan, you can use any deep 9-inch cake pan, lined with parchment paper with an overhang to make removal easier. You’ll also need an electric mixer to whip up your cheesecake batter, and either a food processor or rolling pin to make your Biscoff crust.
Tips and F.A.Q.
I usually pick up both of them at Target, but you can also find other varieties of speculoos cookies and cookie butter on Amazon. I know I’ve been calling this a Biscoff cheesecake, but any brand of speculoos cookie or cookie butter works great!
The key ingredients of Biscoff cookies are wheat flour, sugar, and vegetable oil, and cinnamon. Together, they give Biscoff cookies their distinctive buttery, caramelized, spiced flavor and make this Biscoff cheesecake so incredible!
“Biscoff” is a combination of “biscuits” and “coffee,” a nod to the typical way of enjoying Biscoff cookies, as a treat with a cup of coffee.
You can store your cheesecake in the fridge for up to 5 days, or freeze for up to two months. To freeze, allow your Biscoff cheesecake to chill completely in the fridge, then transfer, uncovered to the freezer until solid. Once frozen solid, wrap cheesecake tightly in plastic wrap, then with a layer of heavy duty aluminum foil. When ready to serve, thaw frozen cheesecake, covered, at room temperature.
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Equipment you may need
- 9-inch springform pan
Biscoff Cookie Crust
Cookie Butter Cheesecake Filling
- 24 oz (680 g) cream cheese - 3 8-ounce packages, room temperature
- ¾ cup (177 g) biscoff cookie butter
- ⅔ cup (147 g) light brown sugar - packed
- 4 tsp (20 ml) cornstarch
- ⅔ cup (159 g) heavy cream - room temperature
- 1 tbsp (15 ml) pure vanilla extract
- ⅓ cup (77 g) full-fat sour cream - room temperature
- 3 large eggs - beaten (room temperature)
- Biscoff cookie butter - heated to pourable consistency (optional)
- crumbled Biscoff cookies - optional
- whipped cream - optional
Biscoff Cookie Crust
- Preheat oven to 425°F. Spray 9-inch springform pan with cooking spray and line with parchment paper.
- Combine all crust ingredients in a medium bowl and blend well until crumbs are well-saturated with melted butter.
- Press crust mixture firmly into the bottom and up the sides of a 9-inch springform pan. Set aside.
- In the bowl of a stand mixer, beat softened cream cheese just until creamy. Mix in cookie butter, brown sugar and cornstarch until well combined. Scrape bowl.
- Gradually add in heavy cream, sour cream, and vanilla extract, mixing well after each and being sure to scrape bowl regularly to ensure even mixing.
- Add eggs one at a time, mixing well after each addition. Scrape batter onto crust in springform pan.
- Bake at 425°F for 10 minutes. Without opening oven door, reduce heat to 225°F and bake for another 60 minutes, or until outer edges are set and slightly puffed but center of cheesecake still jiggles slightly.
- Let cheesecake cool in oven for one hour with oven door cracked slightly.
- Remove from oven and scrape a butter knife around the cheesecake, between the edge of the cheesecake and the pan, to prevent it from sticking later.
- Let cheesecake continue to cool completely at room temperature on a wire rack, then place in refrigerator, uncovered, for at least 6 hours or up to overnight.
- To serve, remove from springform pan and top with fresh whipped cream, melted cookie butter, and crumbled Biscoff cookies.
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