Biscoff Cheesecake

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Dive into this mouthwatering Biscoff Cheesecake, featuring a crunchy Biscoff cookie crust, creamy Biscoff-infused filling, and a delicious topping of melted Biscoff spread and cookie crumbs. This dessert is a showstopper!

Delightful Features

  • Biscoff Crust: A buttery base made from Biscoff cookie crumbs.
  • Creamy Filling: Infused with Biscoff spread for a rich, spiced flavor.
  • Tasty Topping: Finished with melted Biscoff cookie butter and crunchy crumbs.

Why You’ll Love It

This cheesecake comes together easily, and with the simple tips below, you can make a stunning Lotus Biscoff cheesecake that everyone will rave about!

About Biscoff: These popular spiced shortcrust cookies from Lotus Bakeries are loved for their unique, rich flavor.

Tips for Making Biscoff Cheesecake

  • Room Temperature Ingredients: Use room temperature ingredients for a smooth mixture.
  • Gentle Mixing: Avoid over-mixing to prevent cracks.
  • Springform Pan: Use a springform pan for easy serving.
  • Grease the Pan: Grease the sides of your springform pan if it tends to stick.
  • Oven Tips: Don’t open the oven while baking. Let the cheesecake sit in the oven for an hour after turning it off to prevent cracking.

Biscoff Cheesecake

Prep Time 40 minutes
Cook Time 1 hour
Resting Time 1 hour
Course Dessert
Servings 12


For the Biscoff Crust:

  • 1 package Biscoff cookies about 8.8 oz
  • 1/3 cup unsalted butter melted

For the Biscoff Cheesecake Filling:

  • 4 packages 8 oz each softened cream cheese (about 2 lbs)
  • 1 cup brown sugar
  • 1/4 cup granulated sugar
  • 1/2 cup sour cream
  • 1 cup Biscoff cookie butter
  • 1 tbsp vanilla extract
  • 1/4 tsp salt
  • 4 large eggs at room temperature

For Decoration:

  • 1/2 cup Biscoff spread
  • 1/4 cup crumbled Biscoff cookies


Making the Biscoff Crust:

  • Preheat Oven: Set to 325°F.
  • Prepare Crumbs: Process Biscoff cookies into fine crumbs using a food processor.
  • Mix with Butter: Combine crumbs with melted butter.
  • Form Crust: Press the mixture into the bottom of an 8 or 9-inch cheesecake pan. Ensure the pan is deep if using an 8-inch size.
  • Bake Crust: Bake for 10 minutes, then cool.

Making the Biscoff Cheesecake Filling:

  • Beat Cream Cheese: In a large bowl, beat cream cheese for 3 minutes on medium speed until creamy.
  • Add Sugars: Mix in brown and granulated sugar, and beat for 2 more minutes.
  • Combine with Sour Cream and Biscoff: Add sour cream and Biscoff cookie butter, and mix. Scrape the bowl.
  • Add Vanilla and Salt: Mix in vanilla extract and salt.
  • Add Eggs: Mix in eggs one at a time until just combined. Avoid over-mixing to prevent cracks.
  • Prepare Pan: Pour the batter over the cooled crust. Grease the sides of the pan if needed.
  • Water Bath: Wrap the bottom of the pan in foil. Place in a larger roasting pan and add hot water to create a water bath.
  • Bake: Bake at 325°F for 60-70 minutes. It should jiggle slightly in the center with set edges.
  • Cool in Oven: Turn off the oven and let the cheesecake sit inside for 1 hour.
  • Chill: Remove from the oven and refrigerate for at least 6 hours.

Decorating the Cheesecake:

  • Melt Biscoff Spread: Microwave the Biscoff spread until runny.
  • Pour Over Cheesecake: Spread over the top with a spatula.
  • Add Crumbs: Sprinkle Biscoff crumbs around the edges.


Notes on Storage

  • Refrigerate: Store in an airtight container in the fridge for up to 4-5 days.
  • Freeze: For longer storage, freeze up to 2 months. Wrap in plastic wrap and place in an airtight container after freezing.

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