Biscoff Cheesecake

A close-up of a slice of Biscoff cheesecake on a serving plate with a scoop taken out of it. The spoon with the scoop of cheesecake sits next to the slice on the plate.

5 from 6 reviews

This Biscoff cheesecake recipe has the perfect balance of creamy and crunchy textures. Between the buttery, melt-in-your-mouth Biscoff cookie crust, and the sweet creamy cookie butter cheesecake filling, this is easily a crowd favorite. And because it takes hardly any prep work - and clean up - it'll be your favorite too!



Cookie crust:

3 cups crushed Biscoff cookies

½ cup unsalted butter, melted

Cheesecake filling:

16 ounces cream cheese, room temperature

1/2 cup granulated sugar

1/2 cup heavy cream

½ cup Biscoff cookie butter (or speculoos cookie butter)

⅓ cup sour cream

1 tsp. salt

2 eggs

1 tbsp. all-purpose flour


½ cup Butter, at room temperature

½ cup Cream cheese

½ cup Biscoff cookie butter

¼ cup Sugar


  1. Preheat the oven to 350ºF (180°C).
  2. Line a 9 inch spring form pan with parchment paper.
  3. To make the crust, combine crushed Biscoff cookies with melted butter. Transfer to the bottom of the pan and press it down.
  4. Bake the crust for 10 minutes.
  5. In a bowl, combine cream cheese, granulated sugar, heavy cream, cookie butter, sour cream, and salt and mix until creamy.
  6. Add the eggs and flour and mix until well combined.
  7. Once the crust cools off, add the cheesecake mixture to it.
  8. Fill a tray with hot water so it covers 2 inches of the cheesecake pan. Put the cheesecake pan in the hot water tray.
  9. Bake for 45 minutes, turn off the oven, and leave the cheesecake inside for 1 hour.
  10. Let it cool and prepare the frosting by mixing all ingredients until creamy.
  11. Add the frosting to a piping bag and decorate the cheesecake, or spread the frosting on top.


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