My youngest had a birthday last month, and instead of the usual cake, she asked for “something creamy, cookie-ish, and different.” Challenge accepted. I’d been eyeing that jar of Biscoff cookie butter in the pantry for weeks—it was practically begging to be turned into dessert.

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So, while sipping my afternoon coffee and flipping through scribbled recipe notes, I had one of those lightbulb moments. Cheesecake. Not the traditional kind, but something a little over-the-top. Something dreamy.

We’re a house full of texture-lovers, so I knew it had to have a solid crunch on the bottom. Enter: crushed Biscoff cookies. The scent alone when mixing them with butter was enough to make my husband drift into the kitchen like a cartoon character following a scent trail. That rich caramel-like aroma? Irresistible. The cheesecake layer came together with barely any effort, and that cookie butter-caramel swirl on top? Well, let’s just say we were all fighting for the spoon.

By the time it chilled and we finally sliced in, it had set into a soft, luscious cloud over a crisp, buttery crust. We served it after dinner, and the silence around the table (minus a few delighted hums) said it all. This one has officially earned a spot in our family dessert rotation—and I’m so excited to share it with you.

Short Description

Biscoff Caramel Cookie Butter Cheesecake is a no-bake dream with a buttery Biscoff crust, creamy vanilla cheesecake filling, and a silky cookie butter-caramel topping. Rich, indulgent, and easy to make.

Key Ingredients

For the Crust:

2 cups Biscoff cookie crumbs (about 20 cookies)
6 tablespoons unsalted butter, melted

For the Cheesecake Filling:

16 oz cream cheese, softened
½ cup granulated sugar
1 teaspoon vanilla extract
1 cup whipped cream or whipped topping

For the Cookie Butter Topping:

1 cup Biscoff cookie butter, melted
¼ cup caramel sauce

For Garnish:

Whole Biscoff cookies
Crushed Biscoff cookies (optional)

Tools Needed

9-inch springform pan (or individual containers)
Electric hand mixer or stand mixer
Mixing bowls
Rubber spatula
Measuring cups and spoons
Small saucepan or microwave-safe bowl (to melt topping)

Cooking Instructions

Step 1: Prepare the Crust
Preheat your oven to 325°F (160°C), only if you prefer a firmer crust (you can also chill it instead). In a medium bowl, mix Biscoff crumbs and melted butter until the texture feels like damp sand.

Press it firmly into the bottom of your pan or containers. Place in the refrigerator to set while preparing the filling.

Step 2: Make the Cheesecake Filling
In a large bowl, beat cream cheese and sugar until completely smooth—no lumps! Add the vanilla and beat again to combine. Using a spatula, gently fold in the whipped cream until fluffy and evenly mixed. Don’t overmix or it’ll deflate.

Step 3: Assemble the Cheesecake
Spoon the cheesecake mixture onto the chilled crust. Smooth out the top with an offset spatula. Cover and refrigerate for at least 4 hours, or overnight, for the creamiest texture.

Step 4: Add the Cookie Butter Topping
Melt the cookie butter and caramel together until pourable but not hot (microwave in short bursts or use a small saucepan). Let it cool slightly, then pour over the cheesecake. Spread evenly using a spoon or spatula.

Step 5: Garnish and Serve
Just before serving, top with whole Biscoff cookies or a crumble of extras for texture. Slice with a hot knife for clean cuts and serve chilled.

Why You’ll Love This Recipe

– Easy to prep ahead for gatherings or parties

– No complicated ingredients or techniques

– Perfect for Biscoff lovers

– Customizable with your favorite toppings

– Budget-friendly and family-approved

– Gorgeous presentation with minimal effort

Mistakes to Avoid & Solutions

Mistake 1: Overbeating the filling
Solution: Mix just until smooth. Overmixing can deflate the whipped cream and cause a dense texture.

Mistake 2: Using warm topping
Solution: Let the melted cookie butter and caramel cool before adding. A hot topping can melt the filling and ruin the structure.

Mistake 3: Soft crust
Solution: Chill for at least 30 minutes or bake at 325°F for 10 minutes if you want extra crunch.

Mistake 4: Lumpy cream cheese
Solution: Make sure your cream cheese is fully softened to room temperature before mixing.

Mistake 5: Impatient chilling
Solution: Chill the cheesecake at least 4 hours, but ideally overnight, for the best slice and texture.

Serving and Pairing Suggestions

This cheesecake shines all on its own but also pairs beautifully with:

Hot espresso or cold brew coffee

Vanilla bean ice cream for an extra-indulgent touch

A glass of milk or almond milk for balance

Fresh berries for a pop of tartness

Serve as part of a dessert buffet, or slice into squares for a brunch tray

Storage and Reheating Tips

Refrigerator: Store covered in the fridge for up to 4 days.

Freezer: Wrap individual slices in plastic wrap, then foil, and freeze for up to 1 month.

To thaw: Let sit in the fridge overnight or at room temp for 30 minutes.

Reheating: No need—this is best served cold.

FAQs

1. Can I make this ahead of time?
Absolutely! It actually tastes better the next day after it’s had time to chill and set.

2. What if I don’t have Biscoff cookies?
You can substitute with graham crackers or gingersnaps, though the flavor will be different.

3. Can I use homemade whipped cream?
Yes, just make sure it’s whipped to stiff peaks before folding in. Avoid over-whipping.

4. Can I skip the caramel?
Sure! The cookie butter alone makes a delicious topping, though caramel adds a lovely sweet finish.

5. What can I use if I don’t have a springform pan?
You can use an 8×8 baking dish or even make mini cheesecakes in jars or muffin tins.

Tips & Tricks

Dip your knife in hot water before slicing for clean edges.

For a salted twist, sprinkle flaky sea salt on the topping.

Chill the bowl and beaters before whipping cream for best results.

Add a pinch of cinnamon to the crust for a warmer flavor.

Press crust firmly using a flat-bottomed glass to get an even base.

Recipe Variations

Nutty Version: Add ¼ cup crushed toasted pecans or almonds to the crust for extra crunch and a nutty depth.

Chocolate Swirl: Add ¼ cup melted chocolate chips to the topping and swirl with a knife for a marbled effect.

Fruit-Topped: Skip caramel and instead top with sliced bananas or strawberries before serving.

Pumpkin Biscoff Cheesecake: Add ½ cup canned pumpkin and ½ teaspoon cinnamon to the filling for a fall-inspired twist.

Mini Cheesecakes: Use a muffin tin with liners. Press in crust, fill with cheesecake, and chill. Perfect for parties or gifting.

Final Thoughts

This cheesecake brings together that warm, spiced cookie flavor with silky cheesecake and a sweet finish. It’s one of those desserts that doesn’t just sit pretty on a table—it disappears in minutes and sparks conversation. And honestly, I find joy in how easy it is to make. Even after a long weekday, I know I can pull it off without fuss.

It’s also a great “let the kids help” kind of dessert, and mine absolutely love pressing the crust and adding the cookie toppers. Little moments like that make recipes like this feel extra special. You don’t need any fancy tricks, just a few ingredients and a little fridge time. I can see this becoming a staple for birthdays, potlucks, or that Tuesday night when you want to treat yourself. Try it once—and it’ll earn a permanent spot in your recipe box too.

Biscoff Caramel Cookie Butter Cheesecake

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Ingredients

For the Crust:

2 cups Biscoff cookie crumbs about 20 cookies
6 tablespoons unsalted butter melted

For the Cheesecake Filling:

16 oz cream cheese softened
½ cup granulated sugar
1 teaspoon vanilla extract
1 cup whipped cream or whipped topping

For the Cookie Butter Topping:

1 cup Biscoff cookie butter melted
¼ cup caramel sauce

For Garnish:

Whole Biscoff cookies
Crushed Biscoff cookies optional

Instructions

Preheat oven to 325°F (160°C) for a firmer crust, or skip baking and chill instead. Mix Biscoff crumbs and melted butter until it feels like damp sand. Press into the bottom of a pan or jars. Chill while you make the filling.
Beat cream cheese and sugar until smooth. Add vanilla and mix again. Gently fold in whipped cream until fluffy—don’t overmix.
Spread the filling over the crust and smooth the top. Cover and chill for at least 4 hours or overnight.
Melt cookie butter and caramel together until smooth and pourable. Let cool slightly, then spread evenly over the cheesecake.
Top with whole or crushed Biscoff cookies. Slice with a hot knife and serve chilled.