I love that cheesecake is the perfect dessert for any time of year. Spring? Yep. Summer? Yes. Fall? Mmhmm. Winter? You betcha! It works well for all of them. The same can be said about this Biscoff cheesecake with a cookie crust. Its sweet and savory flavor is perfect for any time of the year. Plus, it’s one of my favorite cheesecake recipes. Keep reading to learn how to bring this delicious Lotus Biscoff cheesecake to life in your own kitchen.
What does Biscoff taste like?
Biscoff makes cookies and cookie butter spread. This recipe uses both. They both are made up of speculoos cookies which have a sweet, caramel, and cinnamon flavor. Because of their great flavor, both Biscoff cookies and cookie butter are yummy ingredients for cheesecake, cookies, and other desserts!
What Equipment Do I Need To Make Biscoff Cheesecake?
There are a few specific pieces of equipment needed to make this yummy Biscoff cheesecake recipe. If you’re missing any of them, check out the links below to help prepare you to make this delicious cheesecake!
- Spring form pan
- Parchment paper
- Food processor or blender
- Measuring cup
- Stand mixer with the paddle attachment
- Rubber Spatula
What Ingredients Do I Need To Make Biscoff Cheesecake?
Grab these few simple ingredients from your local grocery store in order to prepare this Lotus Biscoff Cheesecake for your next special occasion.
For the Biscoff Crust
- Biscoff cookies
- Unsalted butter
- Granulated sugar
For the Biscoff Cookie Butter Cheesecake
- Full-fat cream cheese
- Granulated sugar
- Cornstarch
- Biscoff cookie butter
- Sour cream
- Vanilla extract
For the Biscoff Cookie Butter Topping
- Biscoff cookie butter
- Biscoff cookie crumbs for decoration (optional)
- Biscoff cookies to add to the top
How to Make Biscoff Cheesecake:
Ready to bake Biscoff cheesecake? Follow the directions below to make this delightful Biscoff cheesecake recipe.
For the Biscoff Cookie Crust
Preheat the oven to 350 degrees.
Line the bottom and sides of a spring form pan with parchment paper or spray with cooking spray.
Pulse the Biscoff cookies in a food processor or blender until they are finely ground.
Add in the melted butter and sugar and pulse until they are combined.
Using your hands or the back of a measuring cup, press the Biscoff cookie crumbs onto the bottom of the pan and about an inch up the sides.
Bake the crust for 10 minutes, then let it cool completely.
For the Biscoff Cookie Butter Cheesecake
In a stand mixer, mix the softened cream cheese, cornstarch, and granulated sugar together with a paddle attachment for two minutes until everything is smooth and there are no lumps.
Scrape down the sides and bottom of the bowl to ensure everything has been mixed well. Be sure to mix the cream cheese well. You want the mixture to be smooth. If it’s not, your final cheesecake will be lumpy.
Add the melted Biscoff cookie butter, vanilla, and sour cream to the cream cheese mixture. Mix for 1 minute or until combined.
Scrape the bottom and sides of the bowl again and then mix it together again.
Pour into the crust and smooth out evenly. Chill in the fridge for up to 4 hours or overnight. I chilled mine overnight.
Once the cheesecake has chilled, carefully remove it from the springform pan, and smooth the sides with a knife or spatula, if needed.
Decorate the top of the cheesecake with melted Biscoff spread, whipped cream, and Biscoff cookies! This is the best part!
Why did my cheesecake not set?
Cheesecake is not one of those recipes where the more you mix it, the better. With cheesecake, you want to mix it just enough; you don’t want to overmix it. It’s okay to use a mixer, but it’s important that you only use the pulse setting as you can overmix your cheesecake batter too much if you don’t. If you’ve overmixed your cheesecake, there’s a strong likelihood that it won’t set.
Can I make Biscoff cheesecake ahead?
Yes! Just after decorating the top, just pop it back in the fridge until you’re ready to serve it. Cheesecake is best served chilled, so you can just pull it back out when you’re ready to enjoy it.
How do you store Biscoff Cheesecake?
For best results, you can store it covered with plastic wrap or in an airtight container in the fridge for up to 1 week.
Biscoff lovers will enjoy this delicious lotus Biscoff cheesecake recipe. The combination of caramel and cinnamon makes this the perfect creamy cheesecake recipe. I hope you enjoy this simple recipe!
Looking for other cake recipes? Check these out!
The best vanilla cake recipe
Strawberry crunch cupcakes recipe
Easy chocolate cupcake recipe
Make sure to tag me @raesbakeryblog on Instagram and comment below if you make this Biscoff Cheesecake recipe. To pin this recipe and save it for later, you can use the button on the recipe card, the button above or below this post, or any photos above.
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Coffee and Brownies,
Ashley Rae
Biscoff Cheesecake
Biscoff cheesecake with a cookie crust has a sweet and savory flavor and is perfect for any time of the year.
Ingredients
For the Biscoff Crust
- 50 Biscoff cookies
- 10 tablespoon unsalted butter, melted
- 2 tablespoon granulated sugar
For the Biscoff Cookie Butter Cheesecake
- 32 oz. full fat cream cheese, at room temperature (2 8oz bricks)
- ¾ cup granulated sugar
- 2 tablespoon cornstarch
- 1 cup Biscoff cookie butter
- ⅓ cup sour cream, at room temperature
- 1 tablespoon vanilla extract
For the Biscoff Cookie Butter Topping
- ¾ cup (180 g) Biscoff cookie butter, melted
- Biscoff cookie crumbs for decoration (optional)
- 5-7 biscoff cookies to add to the top
Instructions
For the Biscoff Cookie Crust
- Preheat the oven to 350 degrees.
- Line the bottom and sides of a spring form pan with parchment paper or spray with cooking spray
- Pulse the Biscoff cookies in a food processor or blender until finely ground.
- Add in the melted butter and sugar and pulse until combined.
- Using your hands or the back of a measuring cup, press the Biscoff cookie crumbs onto the bottom and about an inch up the sides.
- Bake the crust for 10 minutes, then let it cool completely.
For the Biscoff Cookie Butter Cheesecake
- In a stand mixer, mix the softened cream cheese, cornstarch and granulated sugar together with a paddle attachment for two minutes until everything is smooth and there are no lumps.
- Scrape down the sides and bottom of the bowl to ensure everything has been mixed well. Be sure to mix the cream cheese well. You want the mixture to be smooth. If it’s not, your final cheesecake will be lumpy.
- Add the melted Biscoff cookie butter, vanilla, and sour cream to the cream cheese mixture. Mix for 1 minute or until combined.
- Scrape the sides and bottom of the bowl again and mix them together again.
- Pour into the crust and smooth out evenly. Chill in the fridge for up to 4 hours or overnight. I chilled mine overnight.
- Once the cheesecake has chilled, carefully remove it from the springform pan, and smooth the sides with a knife or spatula, if needed.
- Decorate with melted Biscoff spread, whipped cream, and Biscoff cookies!
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