Biscoff Cheesecake

There are few things as delightful as a slice of Biscoff Cheesecake. 

This recipe combines the creamy, tangy taste of dense, baked cheesecake with the warm, caramelized flavors of Biscoff cookies. 

The crunchy Biscoff crust contrasts with the velvety cheesecake, creating an irresistible dessert that’s sure to impress. 

Whether it’s for a special gathering or a simple weeknight dessert, Biscoff Cheesecake is always a welcome treat!

Biscoff Cheesecake

The Unbeatable Flavor of Biscoff

If you’ve never tried Biscoff cookies, you’re in for a real treat. 

The cookies are a crunchy blend of buttery, caramelized, and gingery goodness. 

And the spread? It’s all that, plus a wonderfully creamy finish that’s incredibly unique. 

The unbeatable flavor of Biscoff Cheesecake comes from its combination of textured, gingersnap-like base and impossibly rich filling. 

Together, they make the perfect finish to any meal. 

Ingredients Needed for Biscoff Cheesecake

The key to a delicious Biscoff Cheesecake lies in the ingredients. 

You’ll need Biscoff cookies to create the scrumptious base, cream cheese to provide the tangy richness, eggs to bind the filling together, sugar for sweetness, and a hint of vanilla to enhance the flavors. 

And don’t forget the star ingredient: Biscoff spread, for a luxurious taste and texture.

Here’s what you’ll need:

  • Biscoff Biscuits - for the base and to decorate. They bring a wallop of flavor and plenty of crunch.
  • Butter - to bind the base so it holds together. 
  • Cream Cheese - full fat, in a block. You want it nice and thick for the best texture. 
  • Granulated and Brown Sugar - for sweetness and a boost of caramel flavor.
  • Sour Cream - full fat so the filling is thick.
  • Vanilla Paste - it brings beautiful warmth. Use Vanilla extract if that’s all you have - not essence. 
  • Biscoff Spread - to flavor the filling and to spread over the top.
  • Eggs and Yolks - for richness, to bind the filling, and make it thick and creamy.
Biscoff Cheesecake

How to Make a Delicious Biscoff Cheesecake

Making a Biscoff Cheesecake might sound daunting, but it’s actually quite simple. 

It involves crushing Biscoff cookies for the crust, blending the cheesecake ingredients in a mixer until smooth, then baking until set. 

The whole process takes a few hours, but most of that time is just waiting for the cheesecake to bake and chill. 

The result? A slice of heavenly goodness!

Here are the steps:

1. Get ready: Preheat the oven to 175°C (350°F) and line an 8 or 9 inch springform pan with parchment paper (just the bottom).

2. To make the base: Crush the Biscoff biscuits and mix with the melted butter. Press into the springform pan, packing them well with a glass or measuring cup. Bake for 8-10 minutes, then set aside to cool. Reduce the oven to 165°C (325°F)

3. Make the cheesecake: Blend the cream cheese and sugar until smooth. Scrape the sides and bottom of the bowl, blend in the sour cream, vanilla, and Biscoff spread. Finally, mix in the eggs, pour the batter over the crust, and bake for 60 to 70 minutes in a water bath.

4. Cool: Turn the oven off and let the cheesecake cool, with the door ajar, for 1 hour. Then remove from the oven and let it cool on the counter for 1 more hour before chilling overnight. 

5. Decorate: Warm the Biscoff spread and spread it evenly over the top of the cold cheesecake. Add cookie crumbs, then serve and enjoy!

Slice of Biscoff Cheesecake

Top Tips for Perfect Biscoff Cheesecake Every Time

Who needs ordinary cheesecake when you can indulge in a decadent Biscoff Cheesecake? 

Full of rich, sweet, and creamy goodness, this dessert strikes the perfect balance between the luscious cream cheese and irresistible Biscoff biscuit crunch. 

With each bite, you’ll be transported to dessert heaven. 

But before you begin, here are some tips and tricks:

  • Crush the Cookies Well: They should be a fine crumb, which you’ll achieve with a food processor. If you don’t have one, place them in a thick plastic bag and bash them with a rolling pin.
  • Proper Softening: Ensure your cream cheese is at room temperature before mixing. This prevents lumps and creates a smoother texture.
  • Avoid Overbeating: Use an electric mixer on medium to blend the cream cheese and sugars. After that, either whisk the rest by hand or with a mixer on low. 
  • Scrape the Sides: Regularly scrape the sides of the bowl while mixing to incorporate all ingredients evenly.
  • Use a Water Bath: Place the springform pan into a 10 or 12-inch springform pan wrapped in foil. Place that into a roasting tray and pour hot water into the tray before baking. 
  • Slow Cooling: After baking, allow the cheesecake to cool in the oven with the door slightly ajar. Sudden temperature changes can lead to cracking.
  • Refrigerate Properly: Chill the Biscoff cheesecake in the fridge for at least 8 hours, or overnight if possible, before serving. 
  • Warm Knife Slicing: For clean slices, heat a chef’s knife under warm water, dry it off, and then cut. Repeat this between cuts.
Biscoff Cheesecake with Whipped Cream

Recipe Variations

Biscoff is already a fan fave.

But if you want to take this cheesecake over the top of deliciousness, try one of these yummy variations:

Choco-Biscoff Fusion: 

Delight in the richness of Biscoff cheesecake with a touch of chocolate. 

Mix 1/2 cup of melted dark chocolate or mini chocolate chips into the cheesecake mixture before baking. Then, use Oreo cookies for the decoration instead of Biscoff.

The result is a sumptuous, creamy cheesecake with a delightful surprise of chocolatey goodness.

Biscoff Caramel Indulgence: 

Augment the caramel notes of the Biscoff cookies by swirling homemade caramel sauce over the cheesecake instead of Biscoff spread.

You could also add some caramel/toffee bits into the cheesecake itself.

Peanut Butter Bliss: 

For peanut butter lovers, add half Biscoff spread and half peanut butter into the filling. Then, drizzle more over the top and add some chopped peanuts for crunch!

Espresso Biscoff Delight: 

Coffee and Biscoff go hand in hand. So, why not infuse your Biscoff cheesecake with a touch of espresso?

1-2 teaspoons of espresso powder in the filling should do the trick. 

The coffee enhances the caramel notes of the Biscoff cookies, making the cheesecake taste extra rich and indulgent.

Biscoff Cheesecake

Prep time:
20 min
Cook time:
60 min
791 kcal
Whether it’s for a special gathering or a simple weeknight dessert, Biscoff Cheesecake is always a welcome treat!


  • For the Base
  • 250 grams Biscoff biscuits
  • 75 grams unsalted butter
  • For the Cheesecake
  • 1000 grams cream cheese
  • 150 grams granulated sugar
  • 150 grams brown sugar
  • 150 grams sour cream
  • 2 tablespoons vanilla paste
  • 200g Biscoff spread
  • 3 large eggs + 2 yolks
  • For the Top
  • 150 grams Biscoff spread
  • 8 Biscoff biscuits


  1. Preheat the oven to 175°C (350°F) and line the bottom of an 8- or 9-inch springform pan with parchment paper. Wrap two layers of foil around the base and set aside.
  2. Crush the Biscoff cookies in a food processor or with a rolling pin and transfer them to a bowl. Add the melted butter and mix until it looks like wet sand.
  3. Press the cookie crumbs into the pan, pressing it firmly in the bottom and up the sides. Then, bake for 8-10 minutes and set aside. Reduce the oven temperature to 165°C (325°F).
  4. In a large bowl, beat the cream cheese with an electric mixer until smooth and lump-free. Scrape the bottom and sides of the bowl, add the sugars, and beat again until thick, smooth, and fluffy.
  5. Add the sour cream, vanilla, and Biscoff spread, and mix by hand until smooth. Scrape the sides and bottom of the bowl, then mix in the eggs and yolks one by one until well blended.
  6. Pour the batter over the crust. Place the pan into a larger (10- or 12-inch) baking pan wrapped in foil. Place the two pans into a roasting pan, then place all three in the oven. Pour hot water into the roasting pan, close the door, and bake for 60 minutes.
  7. Turn the oven off and open the door a crack—just a few inches. Let the cheesecake cool for 60 minutes, then remove it from the oven and cool for another 60 minutes on the counter. When cold, cover and place in the fridge for 8 hours or overnight.
  8. When ready to serve, warm the Biscoff spread and spoon it over the cheesecake. Add whipped cream and Biscoff cookies, if desired. Slice, serve, and enjoy!

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