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4.4 from 15 votes

Biscoff Cheesecake Recipe

Complete with a cookie crust, cookie butter filling, and cookie butter glaze, there's cookie flavor in every bite of this Biscoff cheesecake!

Prep Time
35 mins
Cook Time
2 hrs 35 mins
Additional Time
8 hrs 15 mins
Total Time
11 hrs 10 mins
Servings: 8 slices
Calories: 1091 kcal
Course: Dessert , Baked Goods
Cuisine: American

Ingredients

For the Crust
  • 8.8 ounces biscoff cookies crushed into a fine crumb (1 package)
  • ½ cup salted butter melted (1 stick)
For the Filling
  • 16 ounces cream cheese room temperature (2 bricks)
  • 1 cup plain greek yogurt room temperature
  • ⅔ cup biscoff cookie butter
  • ⅓ cup granulated sugar
  • 2 large eggs room temperature
  • 1 teaspoon pure vanilla extract
For the Topping
  • 14 ounces biscoff cookie butter (1 container)
  • 1 cup heavy cream
  • ½ cup powdered sugar
  • 1 teaspoon pure vanilla extract
  • 10 biscoff cookies crumbled

Instructions

    Cup of Yum
  1. Preheat oven to 300°F. Bring 4 cups of water to a boil in a pot while you make the cheesecake.
  2. Make the crust: Stir the crushed cookies and butter together then press it into a 9-inch springform pan. Freeze until the filling is ready.
  3. Make the filling: In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese until smooth, about 2 minutes. Add the yogurt, cookie butter, sugar, eggs, and vanilla and mix again until completely incorporated.
  4. Remove the springform pan from the freezer and wrap the outside in aluminum foil.
  5. Pour the filling onto the crust and spread it out evenly.
  6. Place the pan into a larger roasting pan and pour the boiling water around the pan.
  7. Bake for 65-80 minutes, or until the center jiggles only slightly but it isn’t watery in the center.
  8. Turn off the oven and let the cheesecake set in the closed oven for 1 hour to prevent cracking.
  9. Remove the pan from the oven and take the cheesecake pan out of the roasting pan.
  10. Use a knife to go around the edges of the cheesecake to loosen it.
  11. Let it cool completely at room temperature for about 2 hours, then refrigerate for at least 8 hours or overnight.
  12. Release the springform side from the pan, remove it from the cheesecake base and place the cheesecake on a cake stand on a baking sheet with sides to catch the cookie butter when it falls.
  13. Scoop the cookie butter into a microwave-safe bowl and microwave for 1½ minutes, stirring every 30 seconds to ensure that it’s evenly melted.
  14. Pour the cookie butter over the cheesecake evenly and let it drip down the sides then smooth out any parts that need it.
  15. Let it set up in the fridge for about 15 minutes while you make the topping.
  16. Whip the heavy cream and vanilla until stiff peaks form.
  17. Fold in the powdered sugar and add it to a piping bag fitted with a piping tip (I used a Wilton 2D piping tip) then pipe whatever design that you prefer onto the cheesecake.
  18. Sprinkle on the crumbled cookies then slice and serve.

Notes

  • Storage: Store Biscoff cheesecake without the whipped topping, covered completely, in the refrigerator for up to 1 week or in the freezer for up to 1 month.

Nutrition Information

Serving 1slice Calories 1091kcal (55%) Carbohydrates 86g (29%) Protein 15g (30%) Fat 77g (118%) Saturated Fat 35g (175%) Polyunsaturated Fat 5g Monounsaturated Fat 13g Trans Fat 1g Cholesterol 164mg (55%) Sodium 458mg (19%) Potassium 191mg (5%) Fiber 1g (4%) Sugar 55g (110%) Vitamin A 1614IU (32%) Vitamin C 1mg (1%) Calcium 112mg (11%) Iron 1mg (6%)

Nutrition Facts

Serving: 8slices

Amount Per Serving

Calories 1091

% Daily Value*

Serving 1slice
Calories 1091kcal 55%
Carbohydrates 86g 29%
Protein 15g 30%
Fat 77g 118%
Saturated Fat 35g 175%
Polyunsaturated Fat 5g 29%
Monounsaturated Fat 13g 65%
Trans Fat 1g 50%
Cholesterol 164mg 55%
Sodium 458mg 19%
Potassium 191mg 4%
Fiber 1g 4%
Sugar 55g 110%
Vitamin A 1614IU 32%
Vitamin C 1mg 1%
Calcium 112mg 11%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.