Biscoff Cheesecake

Just when I thought cheesecake couldn’t get any better, I made this lotus biscoff cheesecake. And whoa, it’s truly out of this world!

It starts with a brown butter biscoff cookie crust, giving the cheesecake that caramel-like nutty flavor. Then, the cheesecake filling – it’s rich and smooth with a layer of crushed biscoff cookies and a warm drizzle of cookie butter in the middle, giving the cheesecake a nice crunch. 

To top if all off, there’s a layer of cookie butter on top with more crushed biscoff cookies. It’s the ultimate cheesecake. Creamy, crunchy, and loaded with lotus biscoff spread. If you’re a biscoff lover like me, you’re going to adore this cheesecake! 

(full list of ingredients and quantities are in the recipe card at the bottom of this post)

Crust

• Biscoff Cookies: These cookies are the heart and soul of the crust, giving that signature caramelized, spiced flavor that’s so unique to Biscoff. They crush down perfectly into fine crumbs, forming a sturdy, delicious base that complements the creamy cheesecake.
• Browned Butter: Browning the butter adds a layer of richness and a nutty, caramel-like depth that enhances the flavor of the Biscoff cookies. The browned butter binds the cookie crumbs together, creating a crust that holds its shape but melts in your mouth with each bite. I used salted butter, but you can use unsalted butter if you prefer. 

Biscoff Cheesecake Filling

• Full-Fat Cream Cheese: Cream cheese is the star ingredient in any cheesecake, giving it that signature creamy, smooth texture. It’s also a blank canvas that lets the flavors of Biscoff shine through while adding a rich, velvety mouthfeel.
• Biscoff Spread: This is where all the magic happens! The Biscoff spread infuses the cheesecake with its distinct caramel and cinnamon flavors, transforming the filling into a creamy, spiced dream. It’s the perfect partner to the tangy cream cheese, adding warmth and sweetness.
• Powdered Sugar: A little powdered sugar sweetens the cheesecake without adding graininess, keeping the filling smooth and light. It dissolves effortlessly, balancing the tanginess of the cream cheese with the sweetness of Biscoff.
• Heavy Whipping Cream: Heavy cream, whipped to stiff peaks, brings an airy, fluffy texture to the cheesecake filling. Folding it in creates a lighter, mousse-like consistency that makes each bite feel luxurious and smooth.
• Cinnamon: Just a hint of cinnamon adds warmth and brings out the spiced flavors in the Biscoff spread, making the cheesecake taste even more decadent. It’s subtle but adds a cozy element that ties the whole dessert together.
• Vanilla Extract: Vanilla extract enhances the creamy filling with a subtle layer of flavor, deepening the sweetness without overwhelming the Biscoff. It’s that little extra touch that brings balance to each bite.

Topping

• Biscoff Cookies: These cookies are crushed to add texture to the top of the cheesecake, giving each slice a crunchy contrast to the creamy filling. They’re the perfect finish, bringing extra Biscoff flavor and a bit of satisfying crunch.
• Biscoff Spread: Melted and drizzled on top, Biscoff spread amps up the presentation and taste. It adds a final hit of that sweet, spiced flavor and creates a rich, caramel-like topping that completes this cheesecake masterpiece.

How to make Biscoff Cheesecake

Make the Crust

Step 1: Begin by browning the butter for the biscoff cookie crust. Add butter to a skillet over medium heat. Once melted, continue to cook until the butter becomes foamy and browned bits begin to form, about 5 minutes.

Step 2: Add biscoff cookies to a food process and pulse until uniform crumbs form. Pour in the browned melted butter and continue to pulse until the mixture resembles wet sand. 

Prepare the Cheesecake Filling

Step 3: Line a 9-inch springform pan with parchment paper. Press the biscoff cookie crumbs into the bottom of the springform pan to create a thick, flavorful biscoff biscuit base. Pop it in the fridge to firm up while you make the filling.

Step 4: In a large mixing bowl, beat together the softened cream cheese and powdered sugar until smooth. Add the Biscoff cookie butter, vanilla extract, and cinnamon and blend until the mixture is creamy. Make sure to scrape the sides of the bowl.

Step 5: In a separate large bowl, whip the cold heavy cream until it forms stiff peaks.

Step 6: Fold the whipped cream into the cream cheese mixture for that signature airy, creamy texture.

Assemble the Biscoff Cheesecake

Step 7: Pour half of the cheesecake batter over the crust, then sprinkle a layer of crushed Lotus Biscoff biscuits on top. Drizzle some about a 1/2 cup of the melted Biscoff spread over the crumbs for an extra dose of that cookie butter flavor.

Step 8: Pour half of the cheesecake batter over the crust, then sprinkle a layer of crushed Lotus Biscoff biscuits on top. Drizzle some about a 1/2 cup of the melted Biscoff spread over the crumbs for an extra dose of that cookie butter flavor. Add the rest of the cheesecake mixture, smooth the top, and finish with more cookie crumbs and a drizzle of Biscoff spread.

For the best results, refrigerate the Cheesecake for at least 4 hours, but ideally overnight. This chilling time lets the flavors meld together and ensures that the cheesecake sets perfectly. 

Tips and Tricks for the Perfect Biscoff Cheesecake

Creating this creamy Biscoff Cheesecake is simple with the right techniques! Here’s how to ensure success every time:

• Use room temperature Cream Cheese: This prevents lumps and makes it easier to blend with the other ingredients.
• Whip the Heavy Cream Separately: By folding whipped cream into the batter, you keep the filling light and airy.
• Use a Food Processor for Fine Crumbs: When blending cookies for the crust, fine crumbs ensure a solid, cohesive base.
• Warm the Biscoff Spread for Drizzling: A quick 15-20 seconds in the microwave will soften it just enough to drizzle smoothly.
• Don’t Skip the Chill Time: Giving your cheesecake time to set will make slicing easier and give you that clean, picture-perfect look.