Let’s be real here – Lotus Biscoff cookies are more than just a little treat for me on flights. I’m that person who asks for an extra pack because I simply cannot get enough of their spiced, caramelized magic! And when I get home, it’s not over – I buy these cookies just to have on hand for moments like this! This Cookie Butter Cheesecake is a dream come true for anyone who loves those crunchy little cookies. The creamy cheesecake filling swirled with Homemade Cookie Butter, a perfect Biscoff cookie crust, and a gorgeous drizzle of melted cookie butter on top—this cheesecake is seriously everything. It’s rich, creamy, and has all the warm, spiced flavors of Biscoff in every single bite.
Ingredients:
Biscoff Cookies: Biscoff cookies are spiced, caramel-flavored cookies made by Lotus, known for their deep, warm, slightly spiced flavor profile. Often served with coffee or on flights, they’re crisp, light, and have a hint of cinnamon that’s unmistakable. These cookies are the key to the crust and a unique flavor layer throughout the cheesecake. If you’re a fan of bold flavors, they bring a comforting, cozy touch to desserts that’s hard to resist.
Unsalted Butter: Butter acts as the binder for the crust, holding together the crushed cookies and creating a solid base for the cheesecake. It also adds a layer of richness, enhancing the cookies’ caramel tones. Using unsalted butter here helps to control the flavor and keep the dessert balanced. When melted and mixed with the Biscoff crumbs, it provides a buttery, slightly crumbly texture that supports the creamy cheesecake filling.
Cream Cheese: Cream cheese is the heart of any cheesecake, giving it that rich, tangy flavor and creamy texture we love. It blends beautifully with the other ingredients, creating a smooth and luxurious filling. Using it at room temperature is essential for preventing lumps in the batter. This ingredient also allows the cheesecake to hold its shape while remaining soft, sliceable, and satisfying.
Sour Cream: Sour cream adds a touch of tanginess, which cuts through the sweetness and balances the overall flavor of the cheesecake. It also contributes to a smoother, creamier consistency, enhancing the filling’s texture. When mixed with the cream cheese, it helps lighten the cheesecake slightly, giving a bit of lift and preventing it from feeling too dense. Room temperature sour cream blends seamlessly, so it’s worth taking the time to let it warm up.
Eggs: Eggs serve as the primary binding agent, holding the filling together as it bakes. They provide structure to the cheesecake, giving it that firm yet creamy texture. Adding them one at a time is essential to prevent overmixing, which can incorporate too much air and cause cracks in the cheesecake. They also help achieve the classic silkiness that sets a cheesecake apart from other creamy desserts.
Granulated Sugar: Sugar sweetens the cheesecake and also plays a role in helping to create a smooth texture. The sugar crystals dissolve as they’re mixed, working with the cream cheese to create a tender and creamy consistency. In addition to sweetness, sugar aids in caramelizing and setting the surface of the cheesecake, giving it a beautiful, golden finish.
Vanilla Extract: Vanilla extract adds depth to the cheesecake, enhancing the sweetness and rounding out the flavors. It brings a warmth that pairs perfectly with the spices in the Biscoff cookies. A good-quality vanilla extract adds a subtle floral aroma and sweetness that doesn’t overpower but complements. Even with just a tablespoon, vanilla brings that unmistakable “homey” cheesecake flavor.
Biscoff Cookie Butter: Cookie butter is made from crushed Biscoff cookies mixed into a creamy, spreadable consistency. It has all the flavors of the cookies – caramel, spices, and sweetness – in a butter-like form, making it perfect for swirling into the cheesecake. This ingredient brings an intense Biscoff flavor to every bite and gives the cheesecake a unique twist. It’s perfect for layering flavors, with some in the batter and more as a topping to add a final flourish of spiced sweetness.
What is Cookie Butter?
Cookie butter is a spreadable paste made primarily from crushed Biscoff cookies (or similar spiced cookies), oil, sugar, and sometimes spices. The result is a smooth, buttery spread that tastes like the cookies but has a creamy consistency similar to nut butter. Often used in baking, on toast, or simply eaten by the spoonful, cookie butter adds intense flavor and a decadent, dessert-like quality to recipes. It’s incredibly versatile and perfect for adding caramelized spice flavors without needing to crush up extra cookies.
Alternatives Ingredients for my Biscoff Cookie Butter Cheesecake:
If you can’t find Biscoff cookies or cookie butter, there are some other delicious options:
- Graham Crackers or Digestive Biscuits for the Crust: If Biscoff cookies aren’t available, graham crackers or digestive biscuits make a great crust alternative. They have a mild, sweet flavor that can be enhanced by adding a dash of cinnamon to mimic the spice of Biscoff.
- Nutella or Peanut Butter for Cookie Butter: For a different flavor twist, Nutella or peanut butter can replace the Biscoff cookie butter in the filling and topping. Nutella will bring a chocolate-hazelnut note, while peanut butter will add a savory-sweet layer, turning the cheesecake into something closer to a peanut butter cheesecake.
- Store-Bought Caramel Sauce: As an alternative topping, drizzle store-bought caramel sauce over the cheesecake. This won’t bring the same spices as Biscoff but will add a warm, sweet flavor that complements the cheesecake’s richness.
Biscoff Cookie Butter Cheesecake Ingredients:
Crust:
- 2 cups crushed Biscoff cookies (about 22-25 cookies)
- 4 tablespoons unsalted butter, melted
Cheesecake Filling:
- 24 ounces cream cheese, softened to room temperature
- 1 cup sour cream, at room temperature
- 4 large eggs
- 1 ¼ cups granulated sugar
- 1 tablespoon vanilla extract
- ½ cup Biscoff cookie butter
Toppings:
- ½ cup Biscoff cookie butter, melted for drizzling
- Crushed Biscoff cookies, for garnish
- Whole Biscoff cookies, for topping
Biscoff Cookie Butter Cheesecake Baking Instructions
1. Prepare the Biscoff Crust
- Preheat the Oven: Preheat your oven to 325°F (163°C) and adjust the rack to the center position.
- Crush the Cookies: Place about 22-25 Biscoff cookies in a food processor or blender. Pulse until the cookies become fine crumbs, about 30-45 seconds. If you don’t have a food processor, you can place the cookies in a zip-top bag and crush them with a rolling pin until fine.
- Combine with Butter: Pour the melted butter over the crushed cookies in a mixing bowl. Stir until all crumbs are evenly coated with the butter – the mixture should resemble wet sand and hold together slightly when pressed.
- Press into the Pan: Pour the cookie mixture into a 9-inch springform pan. Using the back of a measuring cup or spoon, press the crumbs firmly into the bottom of the pan, forming an even layer. Take your time to ensure the crust is even and well-packed, as this will help hold the cheesecake together.
- Bake the Crust: Place the crust in the preheated oven and bake for 10 minutes. Once baked, remove the pan from the oven and set it aside to cool slightly while you prepare the cheesecake filling.
2. Prepare the Cookie Butter Cheesecake Filling
- Beat the Cream Cheese: In a large mixing bowl, add the softened cream cheese. Using a stand mixer or hand mixer on medium speed, beat the cream cheese for about 2-3 minutes, until it’s completely smooth and slightly fluffy. Scrape down the sides of the bowl as needed to avoid lumps.
- Add the Sour Cream and Sugar: Once the cream cheese is smooth, add the sour cream and granulated sugar. Beat again on medium speed for another 2 minutes, until the ingredients are well combined and the mixture is creamy and thick. This step helps give the cheesecake its creamy texture.
- Incorporate the Eggs: With the mixer on low speed, add the eggs one at a time, mixing each egg until just incorporated before adding the next. Be careful not to overmix at this stage, as too much air can lead to cracks during baking.
- Add Cookie Butter and Vanilla: Add the ½ cup of Biscoff cookie butter and vanilla extract to the filling. Mix on low speed until fully incorporated and smooth. The filling should be velvety, thick, and free of lumps.
3. Assemble the Biscoff Cookie Butter Cheesecake and Bake
- Pour the Filling Over the Crust: Gently pour the cheesecake filling over the crust in the springform pan. Use a spatula to smooth the top and remove any air bubbles.
- Prepare a Water Bath: Wrap the outside of the springform pan in a double layer of aluminum foil to prevent water from leaking in. Place the wrapped pan in a larger baking dish, then pour hot water into the outer dish until it reaches about halfway up the sides of the springform pan. The water bath will help prevent cracks in your cheesecake by providing even heat.
- Bake the Biscoff Cookie Butter Cheesecake: Carefully transfer the water bath and cheesecake to the oven. Bake at 325°F (163°C) for 65-70 minutes. The cheesecake is ready when the edges are set, and the center has a slight wobble when gently shaken.
4. Cool the Biscoff Cookie Butter Cheesecake Gradually
- Turn Off the Oven: Once the cheesecake is done baking, turn off the oven but leave the cheesecake inside. Crack the oven door slightly to allow a slow, gentle cooling process. Leave the cheesecake in the oven for 1 hour to prevent sudden temperature changes, which can cause cracking.
- Cool on the Counter: After 1 hour, remove the biscoff cookie butter cheesecake from the oven and carefully lift it out of the water bath. Place it on a wire rack or countertop and let it cool for another hour.
- Chill in the Fridge: Cover the biscoff cookie butter cheesecake with plastic wrap and refrigerate for at least 4 hours, or ideally overnight. Chilling overnight helps the cheesecake set fully, making it easier to slice.
5. Add the Toppings to the Biscoff Cookie Butter Cheesecake and Serve
- Melt the Cookie Butter: Microwave ½ cup of Biscoff cookie butter in a microwave-safe bowl for 30-45 seconds, stirring until smooth and pourable.
- Drizzle Over the Cheesecake: Drizzle the melted cookie butter over the top of the chilled cheesecake. You can use a spoon or piping bag for a more precise drizzle.
- Decorate with Cookies: Sprinkle crushed Biscoff cookies along the edges for texture, and place whole Biscoff cookies on top for a beautiful, bakery-style finish.
- Slice and Enjoy: Use a sharp knife to slice the biscoff cookie butter cheesecake into 12 equal pieces. For clean slices, wipe the knife between each cut.
Tips & Tricks for the Perfect Biscoff Cookie Butter Cheesecake
- Room Temperature Ingredients:
Letting your cream cheese, sour cream, and eggs come to room temperature is key to a smooth, creamy filling without lumps. - Don’t Skip the Water Bath:
The water bath helps prevent cracks on the surface of the cheesecake by providing even, gentle heat. If you’re new to water baths, wrap the springform pan in a layer of aluminum foil to keep the water out. - Patience with Cooling:
Cooling gradually in the oven and then on the counter helps prevent cracks, too. Cheesecakes can be a bit delicate, so patience here makes a difference. - For the Best Drizzle:
Warm the Biscoff cookie butter just until it’s smooth and pourable. Microwave it in 15-second bursts, stirring in between, to keep it from burning. - Overnight Rest for Best Flavor:
Allowing the biscoff cookie butter cheesecake to rest overnight in the fridge deepens the flavors and firms up the texture. It’s worth the wait, trust me!
Do you LOVE Cheesecake?! Check out More of my Amazing Cheesecake Recipes:
Creamy Biscoff Cookie Butter Cheesecake Recipe (with VIDEO)
Pin RateIngredients
Crust
- 2 cups crushed Biscf cookies about 22-25 cookies
- 4 tablespoons unsalted butter, melted
Cheesecake Filling
- 24 ounces cream cheese, stened to room temperature
- 1 cup sour cream, at room temperature
- 4 large eggs
- 1 ¼ cups granulated sugar
- 1 tablespoon vanilla extract
- ½ cup Biscf cookie butter
Toppings
- ½ cup Biscf cookie butter, melted for drizzling
- Crushed Biscoff cookies for garnish
- Whole Biscoff cookies for topping
Instructions
- Preheat the Oven: Preheat your oven to 325°F (163°C) and adjust the rack to the center position.
- Crush the Cookies: Place about 22-25 Biscoff cookies in a food processor or blender. Pulse until the cookies become fine crumbs, about 30-45 seconds. If you don’t have a food processor, you can place the cookies in a zip-top bag and crush them with a rolling pin until fine.
- Combine with Butter: Pour the melted butter over the crushed cookies in a mixing bowl. Stir until all crumbs are evenly coated with the butter – the mixture should resemble wet sand and hold together slightly when pressed.
- Press into the Pan: Pour the cookie mixture into a 9-inch springform pan. Using the back of a measuring cup or spoon, press the crumbs firmly into the bottom of the pan, forming an even layer. Take your time to ensure the crust is even and well-packed, as this will help hold the cheesecake together.
- Bake the Crust: Place the crust in the preheated oven and bake for 10 minutes. Once baked, remove the pan from the oven and set it aside to cool slightly while you prepare the cheesecake filling.
- Beat the Cream Cheese: In a large mixing bowl, add the softened cream cheese. Using a stand mixer or hand mixer on medium speed, beat the cream cheese for about 2-3 minutes, until it’s completely smooth and slightly fluffy. Scrape down the sides of the bowl as needed to avoid lumps.
- Add the Sour Cream and Sugar: Once the cream cheese is smooth, add the sour cream and granulated sugar. Beat again on medium speed for another 2 minutes, until the ingredients are well combined and the mixture is creamy and thick. This step helps give the cheesecake its creamy texture.
- Incorporate the Eggs: With the mixer on low speed, add the eggs one at a time, mixing each egg until just incorporated before adding the next. Be careful not to overmix at this stage, as too much air can lead to cracks during baking.
- Add Cookie Butter and Vanilla: Add the ½ cup of Biscoff cookie butter and vanilla extract to the filling. Mix on low speed until fully incorporated and smooth. The filling should be velvety, thick, and free of lumps.
- Pour the Filling Over the Crust: Gently pour the cheesecake filling over the crust in the springform pan. Use a spatula to smooth the top and remove any air bubbles.
- Prepare a Water Bath: Wrap the outside of the springform pan in a double layer of aluminum foil to prevent water from leaking in. Place the wrapped pan in a larger baking dish, then pour hot water into the outer dish until it reaches about halfway up the sides of the springform pan. The water bath will help prevent cracks in your cheesecake by providing even heat.
- Bake the Biscoff Cookie Butter Cheesecake: Carefully transfer the water bath and cheesecake to the oven. Bake at 325°F (163°C) for 65-70 minutes. The cheesecake is ready when the edges are set, and the center has a slight wobble when gently shaken.
- Turn Off the Oven: Once the cheesecake is done baking, turn off the oven but leave the cheesecake inside. Crack the oven door slightly to allow a slow, gentle cooling process. Leave the cheesecake in the oven for 1 hour to prevent sudden temperature changes, which can cause cracking.
- Cool on the Counter: After 1 hour, remove the biscoff cookie butter cheesecake from the oven and carefully lift it out of the water bath. Place it on a wire rack or countertop and let it cool for another hour.
- Chill in the Fridge: Cover the biscoff cookie butter cheesecake with plastic wrap and refrigerate for at least 4 hours, or ideally overnight. Chilling overnight helps the cheesecake set fully, making it easier to slice.
- Melt the Cookie Butter: Microwave ½ cup of Biscoff cookie butter in a microwave-safe bowl for 30-45 seconds, stirring until smooth and pourable.
- Drizzle Over the Biscoff Cookie Butter Cheesecake: Drizzle the melted cookie butter over the top of the chilled cheesecake. You can use a spoon or piping bag for a more precise drizzle.
- Decorate with Cookies: Sprinkle crushed Biscoff cookies along the edges for texture, and place whole Biscoff cookies on top for a beautiful, bakery-style finish.
- Slice and Enjoy: Use a sharp knife to slice the biscoff cookie butter cheesecake into 12 equal pieces. For clean slices, wipe the knife between each cut.
Video
Nutrition
Tips & Tricks for the Perfect Biscoff Cookie Butter Cheesecake
- Room Temperature Ingredients:
Letting your cream cheese, sour cream, and eggs come to room temperature is key to a smooth, creamy filling without lumps. - Don’t Skip the Water Bath:
The water bath helps prevent cracks on the surface of the cheesecake by providing even, gentle heat. If you’re new to water baths, wrap the springform pan in a layer of aluminum foil to keep the water out. - Patience with Cooling:
Cooling gradually in the oven and then on the counter helps prevent cracks, too. Cheesecakes can be a bit delicate, so patience here makes a difference. - For the Best Drizzle:
Warm the Biscoff cookie butter just until it’s smooth and pourable. Microwave it in 15-second bursts, stirring in between, to keep it from burning. - Overnight Rest for Best Flavor:
Allowing the biscoff cookie butter cheesecake to rest overnight in the fridge deepens the flavors and firms up the texture. It’s worth the wait, trust me!
Storage Instructions
- Storage: Store any leftovers of the biscoff cookie butter cheesecake in an airtight container in the refrigerator for up to 5 days.
- Freezing: Wrap individual slices tightly in plastic wrap, then place in a freezer-safe bag for up to 2 months. To serve, thaw overnight in the fridge.
- Reheating: Serve cold or let a slice sit at room temperature for 10-15 minutes before enjoying. No need to reheat.
More of my recipes
Do you LOVE Cheesecake?! Check out More of my Amazing Cheesecake Recipes:
- Salted Caramel Pretzel Cheesecake Recipe
- Cinnamon Roll Cheesecake Recipe – The Ultimate Dessert Fusion
- Blueberry Crumble Cheesecake Recipe (with VIDEO)
Conclusion
This Biscoff Cookie Butter Cheesecake is a must-make for every Biscoff lover out there. It’s creamy, luscious, and has just the right amount of cookie butter goodness in every bite. Whether you’re enjoying it as an indulgent dessert or sharing it at a gathering, it’s a true showstopper that will have everyone coming back for seconds (or thirds!).
Ready to take your love for Biscoff to the next level? Give this Biscoff Cookie Butter Cheesecake a try, and let me know what you think! Drop a comment or tag me on Instagram @munchiesbymallory so I can see your beautiful creations!
This is a cheesecake dream come true! Enjoy every bite of that creamy, Biscoff-filled goodness.
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