Creamy, rich, and packed with cookie butter flavor — this Biscoff cheesecake has a buttery Lotus crust, smooth cream cheese filling, and a soft cookie butter topping that melts in your mouth. A true dream for Biscoff lovers.
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This Biscoff cheesecake also known as a speculoos cheesecake is ultra creamy, rich, and full of cookie butter flavor. It starts with a buttery Lotus Biscoff crust and a smooth cream cheese filling baked to perfection.
If you loved my no-bake Biscoff cheesecake, this version is even more indulgent — with a spiced caramel flavor and a luscious cookie butter topping. A classic cookie butter cheesecake with that signature speculoos vibe.
Why you'll love this recipe
Ingredients for Biscoff Cheesecake
You’ll need these simple ingredients to make this cookie butter cheesecake:
- Biscoff cookies: Crushed Lotus biscuits for that buttery, spiced cookie crust.
- Butter: Melted unsalted butter to hold the crust together.
- Cream cheese: Full-fat, preferably Philadelphia, for a rich and creamy texture.
- Sugar: Granulated sugar to sweeten the filling.
- Eggs: Room temperature, for a smooth and even bake.
- Sour cream: Adds creaminess and a slight tang.
- Lemon juice: Brightens the flavor and balances the sweetness.
- Cornstarch: Keeps the cheesecake firm yet silky.
- Vanilla extract: Enhances the cookie butter flavor.
- Cookie butter spread: The heart of this recipe—warm, spiced, and irresistible.
- Topping: Whipped mascarpone, cream, and sugar for a smooth, creamy topping.
How to Make a Biscoff Cheesecake
Crush the Biscoff cookies into fine crumbs and mix them with the melted butter until evenly coated.
Press the mixture firmly into the bottom of a springform pan to form a smooth, compact crust, then chill it while preparing the filling.
In a large bowl, beat the cream cheese and sugar until smooth and creamy.
Add the eggs one at a time, mixing slowly just until combined.
Stir in the sour cream, vanilla extract, lemon juice, and cornstarch, then blend in the melted cookie butter until the batter is silky and uniform.
Pour the mixture over the chilled crust and bake in a preheated oven at 140°C (280°F) for about 1 hour, until the edges are set and the center is slightly wobbly.
Let the cheesecake cool completely, then refrigerate overnight. Before serving, top with melted cookie butter (Biscoff spread), mascarpone whipped cream, and crushed Lotus cookies.
Tips for this recipe
Variations & Substitutions
Recipe Questions
Can I use other cookies for the crust?
Yes, graham crackers or digestive biscuits work too, but Biscoff gives that signature caramel spice flavor.
How do I prevent cracks?
Bake low and slow, and let the cheesecake cool gradually in the oven with the door slightly open.
Is Biscoff cheesecake the same as speculoos cheesecake?
Yes — Biscoff is a brand of speculoos cookie butter, so this is essentially a speculoos cheesecake.
Can I make this cheesecake ahead of time?
Absolutely. It tastes even better the next day after a full chill in the fridge.
Can I freeze Biscoff cheesecake?
Yes, freeze whole or in slices for up to 2 months and thaw overnight in the fridge.
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More Biscoff Recipes
I hope you enjoyed this Biscoff 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 cookie butter 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) full-fat heavy cream - 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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