Description

This Indulgent Biscoff Cookie Butter Cheesecake is a creamy, dreamy dessert combining the rich flavors of Biscoff cookies and smooth cheesecake. Featuring a buttery Biscoff crust and a velvety Biscoff-infused filling, it’s topped with whipped cream and garnished with crunchy whole Biscoff cookies for the perfect balance of texture and sweetness. Ideal for special occasions or anytime you want to treat yourself to a luscious, memorable dessert.

Ingredients

Scale

Crust

2 cups Biscoff Cookie Crumbs (or graham crackers/digestive biscuits)
1/2 cup Biscoff Cookie Butter
1/2 cup Unsalted Butter, melted (or coconut oil for dairy-free)
1/4 cup Brown Sugar (or granulated sugar)
Pinch of Salt

Cheesecake Filling

16 oz Cream Cheese, room temperature (Neufchâtel for lower fat)
3/4 cup Granulated Sugar (or coconut sugar)
1/2 cup Biscoff Cookie Butter
3 large Eggs (or aquafaba for vegan alternative)
1 cup Sour Cream (or Greek yogurt)
1 cup Heavy Cream (or full-fat coconut milk)
1 teaspoon Vanilla Extract

Topping

1 cup Heavy Cream, chilled
1 cup Powdered Sugar (essential for stabilization)
6 Whole Biscoff Cookies (for garnish)
Additional Biscoff Cookie Crumbs (for garnish)

Instructions

Prepare the crust: Preheat your oven to 350°F (175°C). In a mixing bowl, combine the Biscoff cookie crumbs, melted butter, Biscoff cookie butter, brown sugar, and a pinch of salt. Mix with a fork until moistened and crumbly. Press this mixture firmly into the bottom of a greased 9-inch springform pan. Bake for 10 minutes, then remove and let cool completely.
Make the cheesecake filling: In a large mixing bowl, beat the room temperature cream cheese on medium speed until smooth and creamy, about 2-3 minutes. Gradually add granulated sugar and Biscoff cookie butter, mixing until fully incorporated. Add eggs one at a time on low speed to avoid overmixing, ensuring a smooth batter. Gently fold in sour cream, heavy cream, and vanilla extract until the mixture is velvety consistent.
Set up the water bath and bake: Wrap the bottom of the springform pan securely with aluminum foil to prevent water leakage. Place the pan in a larger baking dish and pour hot water into the dish until it reaches halfway up the sides of the springform pan. Pour the cheesecake filling evenly over the cooled crust. Bake at 325°F (160°C) for 60–70 minutes, until the edges are set but the center still jiggles slightly.
Cool the cheesecake gradually: Turn off the oven but leave the cheesecake inside with the door slightly ajar for 1 hour to allow gradual cooling, which prevents cracks. Then remove it and let cool at room temperature for 30 minutes before transferring to the refrigerator.
Chill thoroughly: Refrigerate the cheesecake for at least 8 hours or overnight to set properly and develop flavor.
Prepare the topping and decorate: Whip the chilled heavy cream in a bowl, gradually adding powdered sugar until stiff peaks form. Spread or pipe the whipped cream on top of the chilled cheesecake. Garnish with additional Biscoff cookie crumbs and whole Biscoff cookies for an attractive and flavorful finish before serving.

Notes

Neufchâtel cream cheese can be used for a lower-fat option without compromising texture.
For a dairy-free alternative, substitute coconut oil for butter and full-fat coconut milk for heavy cream.
Aquafaba works well as an egg substitute for a vegan version.
Gradual cooling in the oven prevents cracking and ensures a smooth finish.
Make sure to wrap the springform pan well with foil to avoid water seeping in during the water bath baking.
Use powdered sugar in the whipped cream topping for stabilization and smooth texture.
Allow sufficient chilling time for the best texture and flavor development.

Prep Time: 25 minutes
Cook Time: 1 hour 10 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: Biscoff cheesecake, cookie butter cheesecake, creamy cheesecake, holiday dessert, no-bake crust cheesecake