If you're a Biscoff lover, this Biscoff cheesecake is about to become your new favorite treat! With a buttery Biscoff cookie crust and a creamy, dreamy filling, it's the perfect dessert for any occasion.
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This Biscoff cheesecake recipe is a creamy, delicious dessert with a Lotus biscoff biscuits crust and a smooth, creamy filling. Perfect for Biscoff lovers, it's easy to make and incredibly indulgent.
If you've already tried my no-bake Biscoff cheesecake, this version is even creamier and richer, thanks to the cream cheese and heavy cream. It's even more luscious, but just as easy to make!
Ideal for any occasion, this Biscoff cookie cheesecake is perfect for sharing with friends, family, or enjoying during sweet moments. Its warm, spiced flavor makes it the perfect dessert for any time of day.
Craving for more Biscoff desserts? Give these a try : Biscoff butter cookies, Cookie butter cupcakes, Biscoff layer cake.
Ingredients You Need
You will need these ingredients to make this baked Lotus Biscoff cheesecake :
- Biscoff Cookies: Crushed Speculoos cookies for the crust, adding that classic Biscoff flavor and crunch.
- Butter: Melted and unsalted butter.
- Cream Cheese: Full-fat cream cheese Philadelphia brand for the creamiest texture.
- Sugar: Granulated sugar.
- Eggs: Room temperature eggs for smoother mixing.
- Sour Cream: Adds creaminess and a bit of tang.
- Lemon Juice: Use fresh or bottled lemon juice.
- Cornstarch: Helps to stabilize the cheesecake and give it structure.
- Vanilla Extract: Adds flavor depth to the cheesecake.
- Topping: My mascarpone frosting, made with mascarpone cheese, heavy cream, powdered sugar, and vanilla extract for a creamy finish.
- Cookie Butter Spread: The star ingredient! Use Biscoff cookie butter spread for that signature flavor.
How to Make the Biscoff Cheesecake
Here’s a quick visual guide. Don’t forget, the full instructions with the exact ingredients are in the main recipe card below!
Crush the Biscoff cookies and mix them with the melted butter. Then, pour the biscoff cookie crumbs mixture into a springform pan and press down with a tablespoon and the bottom of a glass to form the cookie crust.
In another large mixing bowl, whisk the cream cheese with the granulated sugar using an electric mixer. Then, add the eggs one at a time, incorporating each one fully before adding the next.
Add the remaining ingredients: sour cream, vanilla extract, lemon juice, and cornstarch, and mix them in. Finish by adding the melted Biscoff cookie butter and incorporate it well.
Pour the cheesecake batter mixture into the pan over the Biscoff cookie crust and bake cheesecake in a preheated oven at 140°C (280°F) for about 1 hour, or until the cheesecake is set but still slightly wobbly in the center.
Let the cheesecake cool in the fridge overnight, then carefully remove it from the pan. Decorate with Lotus Biscoff spread, mascarpone whipped cream, and a few crushed Biscoff cookies before serving.
Tips for this recipe
Variations & Substitutions
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I hope you enjoyed this Speculoos cheesecake recipe! Feel free to rate it and leave a comment to let me know what you think. Happy baking!
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Biscoff Cheesecake
- Total Time: 1 hour 40 minutes
- Yield: 10 slices
Description
A creamy Biscoff cheesecake, with a crunchy cookie crust and a delicious Biscoff spread flavor. (For a 20 cm pan, 8-10 servings)
Ingredients
Biscoff Crust
- 220 g Biscoff cookies - about 18 - 22 cookies
- 80 g (⅓ cup) unsalted butter - melted
Cheesecake Base
- 600 g (21.2 oz) cream cheese - Philadelphia
- 180 g (1 cup) granulated sugar
- 4 eggs - room temperature
- 200 g (1 cup) sour cream
- 2 tsp vanilla extract
- ½ lemon juice - about 2 tbsp
- 2 tbsp cornstarch
- 3 tbsp Biscoff spread
Topping
- 120 g (½ cup) Biscoff spread
- 150 g (5.3 oz) mascarpone cheese - cold
- 180 g (¾ cup) heavy cream- full fat and cold
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
- Crushed Biscoff cookies for topping
Instructions
Biscoff crust
- Crush the Biscoff cookies in a food processor, or place them in a ziplock bag and crush them with a rolling pin until they form fine crumbs.
- Melt the butter in the microwave, then mix it into the cookie crumbs. Stir well to ensure the butter is evenly distributed.
- Pour the mixture into the bottom of a 20 cm (8-inch) springform pan. Use a tablespoon to press the mixture first around the edges to create a border, then press the rest into the bottom to form an even layer, finishing by pressing with the bottom of a glass to smooth it out.
- Place in the fridge while you prepare the cheesecake filling.
Biscoff Cheesecake Filling
- Preheat the oven to 140°C (280°F).
- In a large bowl, beat the cream cheese and sugar using an electric mixer on low speed until smooth and well combined.
- Add the eggs one at a time, beating after each addition to fully incorporate them.
- Next, add the sour cream, lemon juice, vanilla extract, and cornstarch. Continue mixing on low speed until smooth.
- Finally, add the melted Biscoff spread and mix well.
- Sift the mixture through a fine sieve to remove any lumps, then pour it into the springform pan over the cookie crust.
- Heat water in a small saucepan until boiling. Pour the boiling water into a baking tray placed below the oven rack to create a steam bath.
- Place the cheesecake pan on the oven rack and bake for 1 to 1 hour 10 minutes, without opening the oven door. The center should be slightly wobbly.
- Turn off the oven and let the cheesecake cool for 30 minutes in the oven with the door slightly open.
- Then, let the cheesecake cool completely at room temperature, cover it with plastic wrap, and place it in the fridge overnight.
- The next day, run a knife around the edges to loosen the cheesecake, then carefully remove it from the pan and transfer it to a serving plate.
Topping
- Melt the Biscoff spread in the microwave until fully melted, then pour it over the top of the cheesecake, spreading it with a spatula to slightly let it overflow onto the sides.
- Place the cold mascarpone, cold heavy cream, powdered sugar, and vanilla extract in a bowl, then beat with an electric mixer on medium speed for 1-2 minutes until the mixture becomes thick and firm, forming a mascarpone whipped cream.
- Transfer the frosting to a large piping bag fitted with a decorative tip and pipe a border on top of the Biscoff cheesecake.
- Sprinkle with crushed Biscoff cookies and enjoy!
Notes
- Use a kitchen scale instead of measuring cups to ensure precise ingredient amounts for best results.
- Do not open the oven during baking to prevent the cheesecake from cracking.
- Let the cheesecake cool completely before refrigerating to avoid moisture.
- Carefully remove the cheesecake from the pan once fully cooled to avoid breaking the cake.
- Prep Time: 30 minutes
- Cook Time: 70 minutes
- Category: cheesecake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 703
- Sugar: 28.4 g
- Sodium: 533.3 mg
- Fat: 53.3 g
- Carbohydrates: 47 g
- Protein: 10.9 g
- Cholesterol: 198.8 mg
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