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close up of biscoff cheesecake on a cake stand on a white marble surface

Biscoff Cheesecake

  • Author: Elizabeth Waterson I Confessions of a Baking Queen
  • Prep Time: 20 Minutes
  • Chill Time: 10 Hours
  • Cook Time: 80 Minutes
  • Total Time: 11 hours 40 minutes
  • Yield: 10-12 Slices 1x
  • Category: Dessert
  • Method: Bake
  • Cuisine: American


This delicious Biscoff Cheesecake Recipe is made with a Biscoff biscuit base, filled with cookie butter cheesecake, & topped with melted Biscoff spread and crushed biscuits! Step by step photos teach you how to make this gorgeous cheesecake!


Units Scale



  • 32oz Cream Cheese, completely softened to room temperature
  • 6oz Creamy Cookie Butter, at room temperature
  • 250 grams Granulated Sugar/ Caster Sugar
  • 2oz Heavy Cream, at room temperature
  • 2oz Sour Cream, at room temperature
  • 1 Tablespoon Pure Vanilla Extract
  • 3 Large Eggs, at room temperature
  • 1 Large Egg yolk, at room temperature


  • 4oz Cookie Butter, melted
  • 4 Biscoff Biscuits
  • Homemade Stabilized Whipped Cream or Store-bought



  1. Preheat oven to 350F/180C and grease a 9-inch springform pan then set aside.
  2. Prepare Biscoff cookie crust according to the recipe and bake for 5-8 minutes to set the crust. Let cool on a wire rack and continue preparing the cheesecake batter.


  1. In the bowl of an electric mixer fitted with a paddle attachment or large bowl with a hand-held electric mixer beat the cream cheese for 3 minutes on medium speed. It should be smooth with no lumps, make sure to scrape down the sides. Add the granulated sugar and beat for another 2 minutes. Add the cookie butter, heavy cream, sour cream, and vanilla extract- mixing until fully combined. Make sure to scrape the sides of the bowl to ensure everything is evenly combined.
  2. Add in the eggs one at a time, mixing well after each addition. You should have a creamy batter with no lumps. Pour into the prepared pan. Place 9-inch springform pan in a 10-inch cake pan- place cake pan in roasting pan and fill roasting pan with hot water halfway up the sides of the cake pan. This prevents ANY water from getting in the cheesecake and you don't have to wrap everything with foil.
  3. Bake for 1 hour and 15 minutes to 1 hour and 25 minutes, the middle 2 inches of the cheesecake should jiggle just a little bit. I like to use an instant-read thermometer to check the internal temperature is 140-145F. Since we are covering the cheesecake in ganache it doesn't matter if you make a small hole.
  4. Turn the oven off and let the cheesecake rest for 30 minutes then open the door so it is cracked open, let the cheesecake cool in the oven for another 30 minutes then take it out of the roasting pan and cool on a wire rack for another hour. Then wrap cheesecake with plastic wrap. Let chill in the fridge overnight or for at least 8 hours. This long and slow cooling process helps prevent cracks, but since we are covering the top anyways it doesn't matter that much!


  1. Melt the cookie butter and set it aside to cool for 5 minutes, you want it quite liquidy to easily spread on top of the cheesecake.
  2. Take the cheesecake out of the fridge and use an angled spatula to gently release the crust from the sides of the springform pan, then release the pan and use the spatula to gently release the crust from the bottom of the pan, if you wanted to serve it on a different plate.
  3. Pour melted cookie butter on top then sprinkle crushed biscuits on top and pipe whipped cream around the edge. Let chill for at least 30 minutes before serving. Use a hot clean knife cut slices of cheesecake and clean the knife in between each slice. Store leftovers in the fridge for up to 5 days.

Keywords: cookie butter cheesecake, speculoos cheesecake

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