Biscoff Cookie Butter Cheesecake

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Biscoff Cookie Butter Cheesecake is a rich, ultra-creamy dessert made for true cookie butter lovers. With a buttery Biscoff cookie crust, a smooth cookie butter cheesecake filling, and a fluffy whipped topping, every layer delivers deep caramelized spice flavor and indulgent texture.

This baked Biscoff cheesecake is perfect for holidays, birthdays, and special occasions, but it’s also a show-stopping dessert any time you want to impress. The water-bath baking method ensures a smooth, crack-free cheesecake with a luxuriously creamy center.

If you love decadent desserts with bakery-quality results, this Biscoff cookie butter cheesecake recipe is worth every bite.

Why You’ll Love This Recipe

• Ultra-creamy, smooth cheesecake texture
• Rich Biscoff cookie butter flavor in every layer
• Foolproof water-bath method for crack-free results
• Perfect make-ahead dessert for gatherings
• Bakery-style presentation with minimal effort

About the Ingredients

Biscoff Cookie Crumbs

Crushed Biscoff cookies form a flavorful crust with warm caramelized spice notes. They pair perfectly with the creamy filling and add structure to the cheesecake.

Biscoff Cookie Butter

Cookie butter is the star of this recipe. It adds rich sweetness, smooth texture, and that signature spiced flavor to both the crust and filling.

Cream Cheese

Full-fat cream cheese creates the classic dense yet creamy cheesecake texture. Letting it soften fully ensures a smooth, lump-free batter.

Eggs

Eggs provide structure and stability to the cheesecake while keeping the filling rich and silky.

Sour Cream & Heavy Cream

These add moisture, tang, and extra creaminess, balancing the sweetness of the cookie butter.

Heavy Whipping Cream

Whipped cream topping adds a light, airy contrast to the dense cheesecake base.

Tips & Tricks

• Bring all dairy ingredients fully to room temperature
• Beat cream cheese until completely smooth before adding other ingredients
• Mix eggs on low speed to avoid incorporating air
• Always use a water bath for even baking
• Chill overnight for the best texture and clean slices

Pro Tips

• Scrape the bowl often to prevent hidden lumps
• Use heavy-duty foil to prevent water leaks
• Slight jiggle in the center means it’s done
• Warm knife slices cheesecake cleanly
• Garnish just before serving for best presentation

Step-by-Step Instructions

Begin by preheating your oven to 350°F (175°C) and greasing a 9-inch springform pan.

To make the crust, combine the Biscoff cookie crumbs, cookie butter, melted butter, brown sugar, and salt until evenly mixed. Press the mixture firmly into the bottom of the pan and slightly up the sides. Bake for 10 minutes, then set aside to cool.

Reduce the oven temperature to 325°F (165°C). In a large bowl, beat the softened cream cheese until completely smooth, scraping down the sides often. Gradually add the sugar, followed by the cookie butter, mixing until creamy and uniform.

Add the eggs one at a time on low speed, mixing just until incorporated. Do not overmix. Add the sour cream, heavy cream, and vanilla extract, mixing gently until smooth.

Wrap the springform pan tightly in two layers of heavy-duty foil and place it inside a large roasting pan. Pour the cheesecake filling over the cooled crust. Carefully pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan.

Bake for 60–70 minutes, until the edges are set and the center slightly jiggles. Turn off the oven, crack the door open, and allow the cheesecake to rest inside for 1 hour.

Remove from the oven, cool to room temperature, then refrigerate overnight.

Before serving, whip the heavy cream with powdered sugar and vanilla until stiff peaks form. Pipe decorative rosettes around the edges, garnish with whole Biscoff cookies, and sprinkle cookie crumbs on top.

Variations

• Add a Biscoff cookie butter drizzle on top
• Use a chocolate cookie crust for contrast
• Add cinnamon to enhance the spice flavor
• Make mini cheesecakes using a muffin pan
• Serve with caramel sauce for extra indulgence

How to Store

• Store cheesecake covered in the refrigerator
• Keeps fresh for up to 5 days
• Freeze slices tightly wrapped for up to 2 months
• Thaw overnight in the refrigerator before serving

Frequently Asked Questions

Why do ingredients need to be room temperature?
Room-temperature ingredients blend smoothly and prevent lumps.

How do I know when the cheesecake is done?
The edges should be set while the center gently jiggles.

Can I skip the water bath?
It’s not recommended, as it helps prevent cracks and uneven baking.

Can I make this ahead of time?
Yes, cheesecake is best made the day before serving.

Is this cheesecake freezer-friendly?
Yes, it freezes very well when wrapped properly.

Caroline

Biscoff Cookie Butter Cheesecake

This ultra-creamy Biscoff Cookie Butter Cheesecake features a spiced cookie crust, a rich cookie butter cheesecake filling, and a light whipped topping finished with crunchy Biscoff cookies.

Print Recipe Pin Recipe

Prep Time 35 minutes mins

Cook Time 1 hour hr 10 minutes mins

Total Time 1 hour hr 45 minutes mins

Servings: 12 slices

Course: Dessert

Cuisine: American

Calories: 690

Ingredients Equipment Method Notes

Ingredients

  

• 2 cups Biscoff cookie crumbs
• 1/4 cup Biscoff cookie butter, room temperature
• 2 tbsp butter, melted
• 2 tbsp brown sugar, packed
• pinch of salt
• 32 oz full-fat cream cheese, softened
• 1 cup granulated sugar
• 1 cup Biscoff cookie butter, room temperature
• 4 large eggs, room temperature
• 2 tsp vanilla extract
• 1/2 cup sour cream, room temperature
• 1/4 cup heavy cream
• 1 cup heavy whipping cream, cold
• 3 tbsp powdered sugar
• 1 tsp vanilla extract
• 12 Biscoff cookies, for garnish
• 2 tbsp Biscoff cookie crumbs

Equipment

• springform pan
• roasting pan
• heavy-duty foil
• electric mixer
• food processor
• mixing bowls
• Rubber spatula
• piping bag with star tip

Method

 

1. Preheat the oven to 350°F and grease a 9-inch springform pan.
2. Mix the crust ingredients until combined, press firmly into the bottom of the pan, and bake for 10 minutes. Let cool.
3. Beat the cream cheese until smooth, then add the sugar and cookie butter and mix until creamy.
4. Add the eggs one at a time on low speed, mixing just until combined.
5. Mix in the sour cream, heavy cream, and vanilla extract until smooth.
6. Wrap the pan tightly with foil and place it in a roasting pan. Pour hot water into the roasting pan to create a water bath.
7. Bake at 325°F for 60–70 minutes until the edges are set and the center slightly jiggles.
8. Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour. Then refrigerate overnight.
9. Whip the topping ingredients to stiff peaks, pipe rosettes on the cheesecake, garnish with cookies and crumbs, and serve.

Notes

For best results, always chill this cheesecake overnight before slicing. The flavors deepen and the texture becomes perfectly creamy. Serve slightly chilled for clean slices and maximum flavor.

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