The kind of cheesecake that stops conversation mid-bite. Buttery, spiced, and unapologetically indulgent — this Biscoff Cookie Butter Cheesecake brings pure comfort wrapped in caramel warmth.
Why You’ll Fall in Love with This Cheesecake
There’s something about Biscoff that feels like a memory — that sweet-spiced aroma, the caramelized crunch, the way it somehow reminds you of coffee dates and winter evenings. This cheesecake captures all of that, and then some.
It starts with a buttery Biscoff crust, filled with a silky cream cheese and cookie butter filling that’s smooth enough to make you forget every other dessert for a while. It’s elegant yet easy — impressive enough for guests, forgiving enough for beginner bakers.
Whether it’s for a birthday, a cozy night in, or simply because you had a jar of cookie butter calling your name… this is the cheesecake.
Ingredients You’ll Need for Biscoff Cheesecake
For the Crust:
- 2 cups Biscoff cookies, finely crushed
- 6 tablespoons unsalted butter, melted
For the Filling:
- 3 packages (8 oz each) cream cheese, softened
- 1 cup granulated sugar
- 1 cup Biscoff cookie butter (smooth, not chunky)
- 3 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- ½ cup sour cream
- ¼ teaspoon salt
For the Topping:
- ¼ cup melted Biscoff cookie butter
- Extra crushed Biscoff cookies for garnish
How to Make Biscoff Cookie Butter Cheesecake (Step-by-Step)
1. Prepare the Pan
Preheat your oven to 325°F (163°C). Line the bottom of a 9-inch springform pan with parchment paper. This helps the crust release cleanly later.
2. Build the Crust
Combine crushed Biscoff cookies and melted butter in a bowl until evenly moistened. Press into the bottom of the pan firmly.
Bake for 8 minutes, then let it cool while you prepare the filling.
3. Mix the Filling
Beat cream cheese and sugar together until creamy and lump-free. Add cookie butter and mix until smooth — this is where the magic smell starts filling your kitchen.
Add eggs one at a time, beating on low just until combined (overmixing = cracks). Mix in vanilla, sour cream, and salt until silky.
4. Bake Gently
Pour the filling over the crust and smooth the top. Bake for 50–60 minutes, until the center jiggles slightly but the edges look set.
Tip: Place a pan of hot water on the rack below your cheesecake — the steam helps prevent cracks.
5. Cool & Chill
Turn off the oven, crack the door, and let the cheesecake rest inside for 1 hour. Then cool completely at room temperature before refrigerating for at least 4 hours (overnight is best for texture).
6. Top & Serve
Just before serving, drizzle melted cookie butter over the chilled cheesecake and sprinkle with crushed cookies.
Optional: warm your knife in hot water for clean slices — it’s oddly satisfying.
Pro Baker Tips for a Smooth, Crack-Free Cheesecake
- Use room-temperature ingredients. Cold cream cheese won’t blend properly.
- Don’t overmix after adding eggs — it traps air bubbles.
- Water bath or steam pan: Humidity prevents surface cracking.
- Slow cooling: Keeps texture creamy and flawless.
- Overnight chill: Allows the flavors to deepen and the filling to set perfectly.
BTW, if your cheesecake does crack — no big deal. A drizzle of cookie butter fixes everything.
Creative Variations and Substitutions
- No-Bake Version: Replace eggs with 1 tablespoon gelatin (dissolved), skip the baking, and chill for 6–8 hours.
- Lighter Version: Use reduced-fat cream cheese and swap sour cream for Greek yogurt.
- Vegan Swap: Use dairy-free cream cheese, coconut cream, and a vegan Biscoff-style cookie.
- Banoffee Twist: Add a layer of sliced bananas and caramel sauce before the filling.
- Chocolate Swirl: Melt ¼ cup dark chocolate and swirl into the batter before baking for a mocha-cookie effect.
Frequently Asked Questions (FAQ)
Can I make this cheesecake ahead of time?
Yes! This dessert is actually better the next day. Make it up to 2 days in advance, store covered in the fridge, and drizzle toppings just before serving.
Why did my cheesecake crack on top?
Cracks usually mean overmixing or sudden temperature changes. Cooling it slowly and using a water bath can prevent this.
Can I freeze Biscoff cheesecake?
Absolutely. Freeze whole or in slices (wrapped tightly) for up to 2 months. Thaw overnight in the fridge.
Nutrition Information (per slice)
| Component | Amount |
|---|---|
| Calories | ~470 kcal |
| Total Fat | 32g |
| Saturated Fat | 18g |
| Carbohydrates | 39g |
| Sugar | 27g |
| Protein | 7g |
| Sodium | 220mg |
(Values approximate — varies by ingredient brand.)
The Comfort of Biscoff in Every Bite
There’s a reason this dessert keeps showing up at parties, birthdays, and cozy nights in, it’s more than cheesecake. It’s that warm, spiced flavor that somehow feels like a hug.
If you bake it, take a moment to notice the smell as it cools, that mix of caramel, butter, and cinnamon filling the kitchen. That’s the kind of joy baking was meant to bring.
So go ahead, drizzle that extra cookie butter. You’ve earned it.
And if you do try this recipe, drop a comment below or tag your photo — I’d genuinely love to see your version.
Biscoff Cookie Butter Cheesecake – Creamy, Spiced & Irresistible
Ingredients
For the Crust:
- 2 cups Biscoff cookies, finely crushed
- 6 tbsp unsalted butter, melted
For the Filling:
- 3 packages (8 oz each) cream cheese, softened
- 1 cup granulated sugar
- 1 cup Biscoff cookie butter (smooth, not chunky)
- 3 large eggs, room temperature
- 1 tsp pure vanilla extract
- ½ cup sour cream
- ½ tsp salt
For the Topping:
- ¼ cup melted Biscoff cookie butter
- Extra crushed Biscoff cookies for garnish
Instructions
- Prepare the PanPreheat your oven to 325°F (163°C). Line the bottom of a 9-inch springform pan with parchment paper. This helps the crust release cleanly later.
- Build the CrustCombine crushed Biscoff cookies and melted butter in a bowl until evenly moistened. Press into the bottom of the pan firmly.Bake for 8 minutes, then let it cool while you prepare the filling.
- Mix the FillingBeat cream cheese and sugar together until creamy and lump-free. Add cookie butter and mix until smooth — this is where the magic smell starts filling your kitchen.Add eggs one at a time, beating on low just until combined (overmixing = cracks). Mix in vanilla, sour cream, and salt until silky.
- Bake GentlyPour the filling over the crust and smooth the top. Bake for 50–60 minutes, until the center jiggles slightly but the edges look set.Tip: Place a pan of hot water on the rack below your cheesecake — the steam helps prevent cracks.
- Cool & ChillTurn off the oven, crack the door, and let the cheesecake rest inside for 1 hour. Then cool completely at room temperature before refrigerating for at least 4 hours (overnight is best for texture).
- Top & ServeJust before serving, drizzle melted cookie butter over the chilled cheesecake and sprinkle with crushed cookies.Optional: warm your knife in hot water for clean slices — it’s oddly satisfying.