Biscoff Cheesecake Recipe

Are you dreaming of a dessert that’s both incredibly easy to make and guaranteed to wow every guest at your table? Let me introduce you to one of the most beloved creations in my kitchen—the Biscoff cheesecake recipe that never fails to impress. It’s the perfect marriage of smooth, creamy cheesecake filling and the deep, caramelized warmth of Lotus Biscoff cookies. What makes this dessert truly special is how effortlessly it comes together; whether you’re a beginner in the kitchen or an experienced home baker, this Biscoff cheesecake recipe delivers bakery-quality results with surprisingly little effort.

The magic of this Biscoff cheesecake recipe lies not just in its incredible taste, but in its flexibility. You can go for the quick and refreshing no-bake version, which is ideal for hot summer days when you don’t want to turn on the oven; or you can opt for the traditional baked version that offers a luxurious, velvety texture reminiscent of a classic New York-style cheesecake. Either way, this Biscoff cheesecake recipe gives you a dessert that feels indulgent and elegant, yet is so simple to make with everyday ingredients.

Every bite offers a satisfying contrast—the buttery, spiced Biscoff cookie crust provides a crunchy base, while the rich, tangy filling melts in your mouth. It's this balance of flavors and textures that makes the Biscoff cheesecake recipe such a standout. It’s the kind of dessert that sparks conversations around the table, draws people back for seconds, and has guests asking, “Can I get the recipe?”

Whether you’re planning a festive dinner, celebrating a birthday, hosting friends, or just craving something sweet on a quiet evening, this Biscoff cheesecake recipe is a go-to favorite that never disappoints. It’s as comforting as it is impressive, and once you try it, you’ll find yourself coming back to it time and time again. So go ahead—give this Biscoff cheesecake recipe a place in your dessert lineup and see just how unforgettable a simple, creamy, cookie-infused cheesecake can be.

Why You Will Love This Recipe

There’s a reason the Biscoff cheesecake recipe has become a favorite among dessert lovers everywhere—it brings together everything you want in a sweet treat: flavor, texture, and simplicity. Biscoff cookies and Biscoff spread have taken the dessert world by storm, and it’s easy to see why; their warm, caramelized notes, infused with hints of cinnamon and subtle spices, pair beautifully with the tangy richness of cream cheese. The result is a flavor experience that’s both comforting and indulgent. This Biscoff cheesecake recipe stands out not only because of its unforgettable taste but also because of how incredibly versatile it is; you can make it as a no-bake version if you're looking to skip the oven on a warm day, or bake it to achieve that dense, smooth, New York-style texture that feels luxurious with every bite.

What makes this Biscoff cheesecake recipe even more appealing is how effortlessly it comes together. The crust—made from crushed Biscoff cookies—adds a delightful crunch that perfectly balances the silky filling. And although it tastes like something from a high-end bakery, it’s surprisingly easy to make at home with just a few simple ingredients. Whether you're making it for a dinner party, holiday gathering, or just to satisfy your sweet tooth, this Biscoff cheesecake recipe is guaranteed to impress your guests and have them asking for seconds. It’s a foolproof way to create a show-stopping dessert without the stress.

Jump to:

• Ingredients
• Instructions
• Expert Biscoff Cheesecake Recipe Tips
• Recipe Variations & Dietary Modifications
• Equipment Recommendations
• Storage & Meal Prep Tips
• The Secret Behind My Most Requested Dessert
• FAQ
• Related
• Pairing
• Biscoff Cheesecake Recipe

Ingredients

For the Biscoff Cookie Crust:

• Lotus Biscoff cookies
• Unsalted butter, melted
• Pinch of salt (optional)

For the Cheesecake Filling:

• Cream cheese, room temperature
• Granulated sugar
• Large eggs (for baked version only)
• Heavy cream (for no-bake version)
• Lotus Biscoff spread
• Vanilla extract
• All-purpose flour (for baked version only)

For the Topping:

• Whipped cream (optional)
• Lotus Biscoff spread, melted
• Biscoff cookies, crushed or whole

See recipe card for quantities.

Instructions

Preparing the Biscoff Cookie Crust

1. Place the Biscoff cookies in a food processor and pulse until you have fine crumbs. If you don't have a food processor, put the cookies in a ziplock bag and crush them with a rolling pin.
2. Transfer the cookie crumbs to a mixing bowl and add the melted butter and salt if using. Mix until the crumbs are evenly moistened and resemble wet sand.
3. Press the mixture firmly into the bottom of a 9-inch springform pan. Use the bottom of a measuring cup to compact the crust evenly.
4. For the no-bake version: Refrigerate the crust for at least 30 minutes to set.
5. For the baked version: Pre-bake the crust at 350°F (175°C) for 8-10 minutes, then let it cool completely.

Making the Cheesecake Filling

For No-Bake Biscoff Cheesecake:

1. In a large bowl, beat the cream cheese until smooth and creamy, about 2 minutes.
2. Add the sugar and continue beating until well combined.
3. In a separate bowl, whip the heavy cream until stiff peaks form.
4. Melt the Biscoff spread in the microwave for about 30 seconds until it's pourable but not hot.
5. Add the melted Biscoff spread and vanilla to the cream cheese mixture and beat until smooth.
6. Gently fold in the whipped cream using a spatula, maintaining as much air as possible for a light texture.
7. Pour the filling over the prepared crust and smooth the top with a spatula.
8. Refrigerate for at least 6 hours, preferably overnight, until completely set.

For Baked Biscoff Cheesecake:

1. Preheat your oven to 325°F (160°C).
2. In a large bowl, beat the cream cheese until completely smooth, about 3 minutes.
3. Add the sugar and beat for another 2 minutes until well incorporated.
4. Add the eggs one at a time, beating well after each addition. Don't overbeat once the eggs are added.
5. Mix in the flour until just combined.
6. Melt the Biscoff spread for about 30 seconds in the microwave until pourable.
7. Add the melted Biscoff spread and vanilla to the cream cheese mixture and beat until smooth and uniform in color.
8. Pour the filling over the prepared crust.
9. Bake in a water bath for 60-70 minutes until the edges are set but the center still has a slight wobble.
10. Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 1 hour.
11. Remove from the oven and cool completely at room temperature before refrigerating for at least 4 hours, preferably overnight.

Adding the Biscoff Topping

1. If desired, pipe whipped cream around the edges for extra decoration.
2. Once your cheesecake is completely set, prepare the topping.
3. Melt the Biscoff spread in the microwave for 30-45 seconds until it's pourable.
4. Let it cool slightly, then pour or drizzle over the top of the cheesecake.
5. Arrange whole or crushed Biscoff cookies around the edge or over the top of the cheesecake.

Expert Biscoff Cheesecake Recipe Tips

• Cream cheese temperature matters: Always use room temperature cream cheese for a smooth, lump-free filling. Take it out of the refrigerator at least 2 hours before making your cheesecake.
• For the perfect no-bake texture: Make sure your heavy cream is very cold before whipping, and don't overmix when folding it into the cream cheese mixture.
• For baked cheesecake success: The water bath prevents cracking and ensures even cooking. Wrap the outside of your springform pan with aluminum foil to prevent water seepage.
• Clean slices every time: Dip your knife in hot water and wipe it clean between each cut for picture-perfect slices.
• Prevent crust sogginess: If making the baked version, brush the crust with a thin layer of egg white before pre-baking to create a moisture barrier.

Recipe Variations & Dietary Modifications

Biscoff Cheesecake Bars

For a party-friendly option, prepare the recipe in a 9×13-inch baking pan lined with parchment paper. After setting/cooling, lift out the parchment and cut into squares.

Mini Biscoff Cheesecakes

Use a muffin tin lined with paper liners. Press about 1 tablespoon of crust into each cup and top with filling. Perfect for portion control!

Vegan Biscoff Cheesecake

Replace cream cheese with dairy-free cream cheese, use coconut cream instead of heavy cream, and for the baked version, substitute eggs with 3 tablespoons of cornstarch mixed with aquafaba (chickpea liquid).

Biscoff Cheesecake With White Chocolate

Add 8 oz of melted white chocolate to the filling for an extra rich and decadent dessert. The flavors of white chocolate and Biscoff complement each other beautifully.

Low-Sugar Biscoff Cheesecake

Use a sugar substitute in the filling and look for reduced-sugar cookie butter (though the crust will still contain sugar from the cookies).

Equipment Recommendations

• 9-inch springform pan: Essential for easy removal of the cheesecake. A quality pan prevents leaking if you're making the baked version.
• Electric mixer: Either a stand mixer or hand mixer makes whipping the cream cheese much easier.
• Food processor: Makes quick work of crushing the cookies, though a ziplock bag and rolling pin will also work.
• Offset spatula: Helps create a perfectly smooth top on your cheesecake.
• Roasting pan: For the water bath if making the baked version.
• Budget-friendly alternative: If you don't have a springform pan, line a regular cake pan with parchment paper with extra hanging over the sides to lift the cheesecake out.

Storage & Meal Prep Tips

Fridge Storage

• The finished cheesecake will keep well in the refrigerator for up to 5 days.
• Store in an airtight container or cover tightly with plastic wrap to prevent it from absorbing other flavors.

Freezing Instructions

• This Biscoff cheesecake recipe freezes beautifully for up to 3 months.
• Freeze the whole cheesecake or individual slices on a baking sheet until solid, then wrap tightly in plastic wrap followed by aluminum foil.
• Thaw overnight in the refrigerator before serving.

Make-Ahead Option

• You can prepare the crust up to 2 days ahead and store in the refrigerator before adding the filling.o freezing for X days/weeks/months.
• Both the no-bake and baked versions actually taste better after being refrigerated overnight, making this the perfect make-ahead dessert.

FAQ

Time to Treat Yourself with This Biscoff Delight

You’ve reached the best part—digging into your homemade creation! Whether you whipped up the quick and effortless no-bake version or took the classic route with the baked version, this Biscoff cheesecake recipe is a total showstopper. With its rich, creamy filling, crunchy Biscoff cookie crust, and that signature caramelized spice that only Lotus cookies can deliver, you’ve just made a dessert that’s as memorable as it is mouthwatering. Honestly, this Biscoff cheesecake recipe is the kind of treat people don’t just eat—they rave about it and ask for it again and again.

I always say, if you’re going to make dessert, make it worth every bite—and this Biscoff cheesecake recipe checks all the boxes. It’s impressive yet simple, elegant yet comforting. And before everyone dives in (because trust me, they will), be sure to snap a photo—you’ll want to remember the masterpiece you created! If you tried something fun or added a twist, I’d love to hear about it. Drop a comment below and let me know whether the no-bake or baked version stole your heart.

And hey, if you're in the mood to keep baking or want to surprise your tastebuds with something a little different, why not check out a few more delicious treats? My Avocado Brownies Recipe is rich, fudgy, and sneakily healthy, while the Easy Protein Cookie Recipe is perfect for a satisfying snack that feels like dessert. They’re both quick to make and just as crowd-pleasing as this Biscoff cheesecake recipe.

So go ahead—celebrate your baking win, and keep those sweet moments coming!

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Pairing

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