One rainy afternoon last winter, I found myself knee-deep in a mix of boredom and leftover Biscoff cookies after my daughter’s bake sale. I was emptying the freezer, trying to invent something sweet and satisfying that didn’t involve pre-made frostings or sugar overload.
Scrolling through a baking forum, I saw someone mention “Biscoff cheesecake,” and my curiosity kicked in. By evening, I had transformed those crumbly cookies and cream cheese into the creamiest dessert my freezer ever witnessed.
It felt like the kind of treat my mom’s book club would serve, decadent yet homely, and sure to spark oohs and aahs with every slice. When I sliced into it the next morning, the crust held firm, the filling trembled slightly in the center, and that swirl of caramel‑spiced flavor melted my skepticism. Each bite felt rich without being cloying, balanced by the tangy cream cheese and smooth Biscoff spread.
Since then, this cheesecake has found its way onto holiday tables, game‑night lineups, and even the occasional grown‑up sleepover. Friends online asked how I kept it crack‑free, how I achieved that perfect texture, how to add extra cookie crunch. After a few tweaks, it became a family favorite—surprisingly easy to make, reliably rich in flavor, and always a showstopper when shared.
Short Description
A creamy Biscoff-cookie crust holds a rich, velvety cheesecake filling flavored with Biscoff spread. Topped with whipped cream and crushed cookies, this indulgent dessert balances cinnamon-caramel sweetness with tangy cheesecake smoothness.
Key Ingredients
Crust
- 24 Biscoff cookies (about 7 oz)
- 7 tablespoons unsalted butter, melted
- 2 tablespoons granulated sugar (optional)
Cheesecake Filling
- 18 oz cream cheese, softened
- ¾ cup granulated sugar
- ¾ cup sour cream
- 1 teaspoon vanilla extract
- 3 large eggs, room temperature
- ½ cup Biscoff spread
Finishing
- Whipped cream (for garnish)
- Crushed Biscoff cookies (for sprinkling)
Tools Needed
- Food processor or heavy-duty zip bag + rolling pin
- 9-inch springform pan
- Mixing bowl and electric mixer or whisk
- Spatula
- Measuring cups and spoons
- Cooling rack
Cooking Instructions
Step 1: Prep & Preheat
Preheat oven to 350°F (180°C). Grease the sides of a 9-inch springform pan.
Step 2: Make the Crust
Crush cookies into fine crumbs in a food processor. Combine with melted butter and sugar if using. Press firmly into the bottom of the pan. Bake 10 minutes, then cool completely while preparing the filling.
Step 3: Prepare Filling
Beat cream cheese until smooth. Add sugar, sour cream, and vanilla; mix until fully incorporated. Add eggs one at a time, blending after each. Gently stir in Biscoff spread until uniform.
Step 4: Bake Cheesecake
Pour filling over the cooled crust and smooth the top. Bake 50–60 minutes until edges are set and center jiggles slightly. Turn off oven, crack door, and cool in oven for 1 hour (this prevents a cracked top).
Step 5: Chill Completely
Refrigerate cheesecake for at least 4 hours, preferably overnight, until fully set.
Step 6: Garnish & Serve
Top with whipped cream and sprinkle crushed cookies just before serving.
Why You’ll Love This Recipe
Flavor Explosion: Biscoff’s caramel-cinnamon warmth paired with tangy cheesecake balance so well.
Elegant & Easy: Looks bakery‑style but simple enough for a weeknight.
Family-Approved: Sweet and nostalgic, kids love it, adults indulge.
Meal-Prep Friendly: Can be baked a day ahead and tastes even better after resting.
Crowd-Pleaser: Perfect for holiday dinners, potlucks, or game-night dessert.
Mistakes to Avoid & Solutions
Cracked Top
Solution: Cool the cake gradually in the oven with the door cracked to avoid sudden temperature shifts.
Grainy Texture
Solution: Always use room temperature ingredients and beat just enough to combine, avoid overbeating after adding eggs.
Soggy Crust
Solution: Bake the crust alone first, then cool before adding filling to prevent sogginess.
Uneven Swirl of Spread
Solution: Gently fold Biscoff spread into the batter; avoid vigorous stirring that creates air bubbles.
Serving and Pairing Suggestions
Plate each slice with a dollop of whipped cream and a few extra crushed cookies.
Pair with coffee or espresso for breakfast or brunch.
Serve small bites buffet-style or individually plated.
Great alongside fresh berries or a citrus salad to cut through richness.
Storage and Reheating Tips
Storage:
Refrigerate cheesecake in the springform pan, covered loosely with foil or plastic wrap.
Keeps up to 4 days.
Freezing:
Wrap in plastic wrap and foil; freeze for up to 1 month. Thaw overnight in fridge.
Serving:
Bring to room temperature 20 minutes before serving for soft, creamy texture.
FAQs
1. Can I use low-fat cream cheese?
Yes, but texture may be less rich. Full‑fat yields best results.
2. Can I omit sugar in crust?
Yes, Biscoff cookies are sweet enough. Omit sugar for less sweetness.
3. What if I don’t have sour cream?
Use an equal amount of plain Greek yogurt, gives similar tang and creaminess.
4. Why didn’t the cheesecake set?
If underbaked, return to oven for another 5–10 minutes. Make sure it chills long enough.
5. Can I swirl extra Biscoff on top?
Yes, warm 2 tablespoons Biscoff with a splash of cream, swirl after cooling but before chilling for decorative effect.
Tips & Tricks
Run a knife around the edge after baking to prevent cracks.
Tap the filled pan gently before baking to release air bubbles.
Cover exposed edges of pan loosely with foil if the crust browns too fast.
Use room-temperature eggs to prevent overmixing.
Brush the sides of pan with water before fitting springform to prevent leakage if not tight.
Recipe Variations
Chocolate-Biscoff Cheesecake
Swirl ¼ cup melted dark chocolate into the filling before baking. Flavor: Rich, bittersweet contrast.
Espresso Biscoff Cheesecake
Add 1 tsp instant espresso to cream cheese before adding sugar. Flavor: Deep coffee aroma that enhances Biscoff’s caramel notes.
Mini Biscoff Cheesecakes
Use muffin tins lined with paper liners. Bake for 20–25 minutes. Serve individual portions. Flavor: Portable, perfect for gatherings.
Berry-Biscoff Cheesecake
Top with a spoonful of raspberry or blueberry compote for tart contrast and visual flair. Flavor: Fruity brightness against sweet, creamy base.
Final Thoughts
This Biscoff cheesecake feels like dessert turned into a memory. It started as a rainy‑day impulse and evolved into something that brings warmth to casual dinners and sparkle to holiday tables. Each bite has become familiar comfort with a twist, just the right level of sweetness balanced by creamy tartness and a spiced cookie crunch.
I reach for this recipe when I want to treat my family to something indulgent without fuss. Watching shy smiles turn into wide grins with that first taste, that’s what cooking memories are made of.
Velvety Biscoff Cheesecake
Ingredients
Crust
- 24 Biscoff cookies about 7 oz
- 7 tablespoons unsalted butter melted
- 2 tablespoons granulated sugar optional
Cheesecake Filling
- 18 oz cream cheese softened
- ¾ cup granulated sugar
- ¾ cup sour cream
- 1 teaspoon vanilla extract
- 3 large eggs room temperature
- ½ cup Biscoff spread
Finishing
- Whipped cream for garnish
- Crushed Biscoff cookies for sprinkling
Instructions
- Preheat oven to 350°F (180°C). Grease a 9-inch springform pan.
- Pulse cookies into crumbs, mix with melted butter (and sugar if using). Press into pan and bake 10 minutes. Cool completely.
- Beat cream cheese until smooth. Mix in sugar, sour cream, vanilla, then eggs one at a time. Stir in Biscoff spread.
- Pour filling over crust. Bake 50–60 minutes until set around edges. Cool in oven 1 hour with door ajar.
- Refrigerate at least 4 hours or overnight.
- Top with whipped cream and crushed cookies before serving.
