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This Biscoff cheesecake is filled with the delicious and sweet Lotus Biscoff flavors you love! From the crust and filling to the toppings, you will taste the cookie butter flavor. It is easy and quick to make, perfect for all occasions and daily snacks.
There are a lot of Lotus Biscoff lovers out there, and I am one of them. It is sweet, versatile, and flavorful. They can be used for cakes, snacks, and even drinks. That’s why there are many Biscoff recipes available- except on this blog. Time to change all that!
This Lotus Biscoff cheesecake recipe your whole family will surely appreciate. This Biscoff cheesecake starts with a Biscoff cookie crust, Biscoff cookie butter in the cheesecake filling, and then Biscoff cookie butter spread on top. I topped it with whipped cream and crushed Biscoff cookies. Are you sensing a theme here? Oh yes – it’s Biscoff all the way baby!
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What Are Biscoff Cookies And Biscoff Spread?
Biscoff cookies have caramel, cinnamon, and ginger flavors. They are perfect with coffee and tea. Because of its unique and delicious taste and popularity, the company created Biscoff spread, ice creams, candies, and other Biscoff recipes and desserts. Both Biscoff spread and cookies are available in most grocery stores.
Why You’ll Love This Biscoff Cheesecake
- Creamy And Decadent Cheesecake – The delicious cheesecake filling is light, flavorful, and rich. One bite will not be enough!
- Crunchy Biscoff Cookie Crust – The sweet cookie crust is the perfect partner to the cheesecake.
- Prepare Ahead – You can prepare and make this Biscoff cheesecake ahead, chill in the fridge, and serve it when you’re craving a sweet snack.
- Packed With Biscoff Flavor – If you love the flavors of Biscoff cookies, you will love this recipe! You will have Biscoff in every layer — the crust, filling, and toppings.
Here are the ingredients needed for this Biscoff cheesecake recipe:
For Biscoff Cookie Crust:
- Lotus Biscoff Cookies – You can use a rolling pin or food processor for crushing your Lotus Biscoff Cookies.
- Unsalted Butter – Melted butter helps your Biscoff cookie crust stick together and hold its shape.
- Salt – Just a pinch to balance the sweetness.
For Biscoff Cheesecake Filling:
- Cream Cheese – I always use full-fat cream cheese in my cheesecake filling for better texture. It gives a smoother and silkier texture. Also, skip the tub type of cream cheese. Always go for cream cheese blocks.
- Biscoff Cookie Butter – This will give a sweet and Lotus Biscoff flavor to the cheesecake filling. It is also called Lotus Biscoff spread which is made from crushed Biscoff cookies. Biscoff spread has a smooth peanut butter consistency.
- Sour Cream – I use full-fat sour cream for this recipe. It adds richness, flavor, and creaminess to the Lotus Biscoff cheesecake mixture.
- Heavy Cream – Use heavy cream, and not half-n-half or whole milk. You want that fat and richness to make a thick, creamy cheesecake.
- Granulated Sugar – For added sweetness.
- Salt – To balance out the sweetness.
- Vanilla Extract – It gives a richer and sweeter flavor to the cream cheese mixture.
- Eggs – Don’t use cold eggs. Let your eggs sit at room temperature before adding them to your cheesecake mixture.
For Biscoff Cookie Butter Toppings:
- Biscoff Cookie Butter
- Whipped Cream (Optional)
- Biscoff Crumbs (Optional)
How To Make Biscoff Cheesecake
To make a delicious Biscoff cheesecake, it needs to be set and chill for at least 8 hours or overnight. Don’t serve it immediately. Let the flavors set and top with whipped cream for the best results.
1. Preheat Oven
Preheat your oven to 350°F/180°C.
Grease the springform pan with nonstick baking spray for easy removal.
2. Combine Ingredients
With your food processor, pulse Lotus Biscoff cookies until you reach a fine crumbs consistency. Add melted butter and sugar. Pulse until thoroughly combined.
3. Bake Crust
Transfer the crust mixture to the prepared springform pan. Press the cookie crumbs at the bottom. I used my measuring cup to do this.
Bake the Biscoff crust for 10 minutes. Remove from the oven and let it cool.
1. Mix Ingredients
Before using your cream cheese, make sure it is softened and at room temperature. All of the ingredients I used for this recipe are at room temperature.
Combine the at room temperature cream cheese and sugar and mix well using a stand mixer with a paddle attachment. Mix well for about two minutes or until the cheesecake batter is smooth and has no lumps. Scrape down all the softened cream cheese mixture at the sides of the bowl.
Add sour cream, heavy cream, salt, vanilla extract, and eggs to the cream cheese mixture. Mix well. Again, scrape the sides to ensure all the ingredients are incorporated properly.
Use the medium speed of your stand mixer for this. Make sure the egg is properly incorporated before adding another one.
Add the Biscoff cookie butter and beat until smooth and combined. When all ingredients are properly mixed together, stop your stand mixer. Don’t over-mix your cream cheese and cookie butter mixture.
Transfer the mixture to the prepared springform pan with the crust.
2. Bake cheesecake
To prepare your springform pan for the water bath, wrap your 9-inch springform pan with aluminum foil. And don’t be stingy with your foil. This helps make sure water doesn’t seep into your Biscoff cheesecake mixture while baking. Leave about 2 inches more foil at the top to ensure your cheesecake is protected from splashed water.
Another great option that I love is wrapping the outside of the springform pan with a slow cooker liner. The plastic liner ensures that no water will seep into your cheesecake when baking.
Place the springform pan on a large roasting pan. Fill the large roasting pan with boiling water carefully for a water bath. The water should reach about 1 1/2 inches of your springform pan. Make sure you don’t splash water on the Biscoff cookies filling.
Bake cheesecake at 325°F/160°C for one and a half hours. Turn off your oven and open the door. Use a wooden spoon to stop your oven from closing. Leave your Biscoff cheesecake inside the oven with a crack open door for another hour.
3. Cool And Chill
After two hours in the oven, remove the Lotus Biscoff cheesecake and place it on the counter to cool completely. With a butter knife, loosen the sides and go around the edges of your springform pan.
When the Biscoff spread cheesecake is completely cool, place it in the fridge to chill for at least 8 hours. I left mine in the fridge overnight.
After cooling, remove the chilled cheesecake from the springform pan and transfer it to your serving plate.
Toppings And Decorations
1. Melt Lotus Biscoff Cookie Butter
To melt Lotus Biscoff spread, you can use your microwave. Transfer Biscoff spread into a microwave-safe bowl and heat it for 10 to 15 seconds or until your cookie butter is smooth and melted. Stir well after heating.
2. Pour And Decorate
Pour your melted cookie butter on your chilled cheesecake. Use an offset spatula to spread and smooth the cookie butter out. Place in the fridge to let the cookie butter set and harden. It will take at least 20 minutes.
When your Biscoff butter is set, remove it from your fridge and start decorating. You can add Biscoff crumbs and more Biscoff cookies. If you have any whipped cream or leftover homemade whipped cream, you can use them to decorate them as well.
Serve and enjoy!
You can transfer Lotus Biscoff cheesecake to an airtight container or, if you are storing the whole cheesecake, you can use a cake barrier. It can last up to 5 days in the fridge.
Yes, you can freeze this delicious Lotus Biscoff cheesecake. To freeze the whole Biscoff cheesecake, wrap it with plastic wrap then transfer to an airtight container or wrap it twice with aluminum foil. And to freeze slices, wrap the individual slice of Biscoff cheesecake with plastic wrap and place it inside freezer bags. Squeeze out as much air as possible and seal. It can last up to 1 month in your freezer. To thaw frozen cheesecake, leave it in your fridge overnight.
If you can’t find Lotus Biscoff cookies in your grocery stores, you can use any speculoos cookies, gingersnaps, or cinnamon graham crackers.
It is either you overbake your cheesecake or it cooled too quickly. This is why leaving your Biscoff cheesecake inside the oven with a cracked open door for another hour is important. This will slowly let your cheesecake cool down without introducing it to sudden temperature changes.
More Recipes To Try
For the crust:
- 32 biscoff cookies
- 1/8 teaspoon salt
- 6 Tablespoons (85 g) unsalted butter melted
For the cheesecake filling:
- 2 pounds (four 8-ounce blocks) cream cheese softened to room temperature
- ¾ cups (150 g) granulated white sugar
- pinch salt
- 2 teaspoons vanilla extract
- 4 large eggs room temperature
- 2/3 cup (151 g) sour cream
- 2/3 cup (160 ml) heavy cream
- 1 ¾ cup biscoff spread divided
Make graham cracker crust
- Prep oven. Preheat oven to 350°F (177°C), with rack in middle of oven.
- Make cookie crust. Pulse the cookies in a food processor or blender until finely ground. Put in a large bowl, and stir in the salt and melted butter.
- Assemble the crust. Press the cookie crumbs firmly into the bottom and slightly up the sides of a 9 inch springform pan, using the bottom of a measuring cup (or you can use your fingers).
- Bake the crust. Place the pan on a baking sheet and bake at 350°F (177°C) for 10 minutes. Remove from the oven and let cool.
Make cheesecake filling
- Combine cream cheese and sugar. In the bowl of a stand mixer, fitted with a paddle attachment beat cream cheese and sugar on medium speed for 4 minutes
- Add remaining ingredients. Add the salt and vanilla, beating after each addition. Add the eggs, one at a time, beating for one minute after each addition. Add the sour cream, beat until incorporated. Add heavy cream and beat until incorporated. Beat in 1 cup of the biscoff spread until evenly mixed. Scrape down the sides of the bowl and along the bottom to make sure all of the cream cheese has been incorporated.
Bake the cheesecake
- Lower the heat on the oven to 325°F (160°C).
- Bake the cheesecake. Prepare pan and boiling water: Place the foil-wrapped springform pan in a large, high-sided roasting pan. Prepare 2 quarts of boiling water.
- Pour filling into pan. Pour the cheesecake filling into the springform pan, over the graham cracker crust. Smooth the top with a rubber spatula.
- Place in oven. Place the roasting pan with the springform pan in it, in the oven.
- Add hot water. Carefully pour the hot water into the roasting pan, pouring until the water reaches halfway up the side of the springform pan.
- Bake the cheesecake. Bake at 325°F (160°C) for 1 1/2 hours until the edges of the cheesecake are set and slightly golden brown, and the middle of the cheesecake is set but still slightly wobbly.
- Allow cheesecake to cool in oven. Turn off the heat of the oven. Crack open the oven door and let the cake cool in the oven, as the oven cools, for another hour, which will help prevent the cheesecake from cracking.
- Chill the cheesecake. Cover the top of the cheesecake with a paper towel (to help with condensation forming) and then cover in foil. Chill in the refrigerator for a minimum of 4 hours, or overnight.
- Top with Biscoff spread. When ready to serve, remove the foil. Run a knife around the edges and remove the outer ring of the pan. Warm the remaining 3/4 cup Biscoff cookie spread in the microwave until softened and spreadable, about 20-30 seconds. Using a spatula, spread over the top of the cheesecake. Return to the fridge until firm, about 15 minutes before cutting into slices and serving.