There’s something utterly irresistible about the rich, caramelized flavor of Biscoff combined with smooth, creamy cheesecake. This Biscoff Cookie Butter Cheesecake Recipe is a decadent, no-bake delight that you’ll want to make again and again—trust me, once you try it, it’s hard not to!
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Why You'll Love This Recipe
Honestly, this cheesecake instantaneously won me over with its perfect balance of flavors and textures. Whether you're a longtime fan of Biscoff spread, or new to the magic of cookie butter, this recipe packs those signature cinnamon, caramelized notes into a creamy, dreamy cheesecake that’s simple to put together.
- Unmatched Flavor Fusion: The warm spices of Biscoff cookies mixed with luscious cream cheese creates an unforgettable taste sensation.
- No-Bake Simplicity: You skip the oven but still get that rich, firm cheesecake texture—perfect for busy days or any season.
- Hidden Surprises: The layer of cookie butter and crumbled cookies inside adds delightful crunch and extra bursts of flavor.
- Perfect for Any Occasion: It’s elegant enough for celebrations yet easy enough to whip up on a whim.
Ingredients & Why They Work
Every ingredient in this cheesecake plays a special role in creating that perfect combo of creamy, crunchy, and sweet. I’ve made this a few times now, and picking quality Biscoff cookies and fresh cream cheese really makes a difference.
- Biscoff cookies: These form the crumbly, flavorful crust and add texture with the cookie bits inside.
- Unsalted butter: Melts into the cookie crumbs to bind the crust and keep it rich without overpowering saltiness.
- Sea salt: Just a pinch to balance sweetness—it’s surprising how much it lifts the flavors.
- Heavy whipping cream: Whipped cold, it gives the cheesecake that light yet creamy texture that melts in your mouth.
- Cream cheese: The base of your cheesecake, softened to blend smoothly with the other ingredients.
- Powdered sugar: Sweetness that dissolves instantly ensuring no grainy bits.
- Biscoff spread: The heart of all things cookie butter—mixed in and drizzled to deepen flavor and creaminess.
- Crumbled Biscoff cookies: Added inside for those exciting little crunchy bites in every slice.
Make It Your Way
One of the things I love most about this Biscoff Cookie Butter Cheesecake Recipe is how easy it is to make your own tweaks. Sometimes I swap the crust for a gluten-free cookie version, or top it with fresh berries to brighten the richness.
- Variation: Adding a splash of espresso to the crust mix is my little secret – it enhances that deep caramel flavor wonderfully.
- Dietary swaps: You can try vegan cream cheese and coconut cream if you want a dairy-free take—just keep the same ratios for best results.
- Seasonal twists: I like sprinkling chopped toasted nuts and a pinch of cinnamon for holiday servings, which make it even more special.
Step-by-Step: How I Make Biscoff Cookie Butter Cheesecake Recipe
Step 1: Prepare the crust
Start by finely crushing about 13 ounces of Biscoff cookies until they resemble sandy crumbs. I like to use a food processor for this—it’s quick and ensures even texture. Then melt 5 tablespoons of unsalted butter and mix it thoroughly with the crumbs along with a pinch of sea salt. Press this mixture firmly into the base of your springform pan, creating an even layer. Chill it in the fridge while you move on to the filling to help it set nice and firm.
Step 2: Whip your cream
Next, whip 1 ¼ cups of cold heavy whipping cream until you get stiff peaks. This layer of fluffy cream will give your cheesecake that light texture everyone loves. Make sure the cream is really cold—it whips better and results in a silkier finish.
Step 3: Make the cheesecake filling
Beat 24 ounces of softened cream cheese with 2 cups of sifted powdered sugar and ⅛ teaspoon sea salt until smooth and fluffy. Then add 1 cup of Biscoff spread, mixing until fully incorporated. Finally, gently fold in the whipped cream—to keep it light and airy, be careful not to overmix.
Step 4: Assemble with the secret middle layer
Pour about half of the cheesecake filling over the chilled crust. Then spread ¼ cup of melted Biscoff spread and sprinkle 6 crumbled Biscoff cookies evenly on top. Finish by carefully spreading the remaining cheesecake filling over this hidden center. This layer of cookie butter and crunchy bits inside truly makes it stand out and adds so much fun texture.
Step 5: Chill and garnish
Chill your cheesecake in the fridge for at least 4 hours, preferably overnight, until fully set. Before serving, drizzle ¾ cup of melted Biscoff spread over the top and sprinkle 8 crumbled cookies as a finishing touch. These garnishes not only look gorgeous but add that extra hit of cookie butter flavor.
Top Tip
Over the years, I’ve learned a handful of tricks that really elevate this Biscoff Cookie Butter Cheesecake Recipe and ensure it turns out perfectly every time.
- Use room-temperature cream cheese: It blends more smoothly with the powdered sugar and Biscoff spread, no lumps here!
- Don’t overwhip the cream: Soft peaks are good, but too firm and you risk a dry cheesecake texture.
- Press crust firmly: A compact crust means it holds its shape nicely when slicing.
- Let it chill long enough: Patience is key. This cheesecake needs time to set properly so you get those clean slices every time.
How to Serve Biscoff Cookie Butter Cheesecake Recipe
Garnishes
I personally love garnishing with a drizzle of extra melted Biscoff spread and a sprinkle of crushed cookies—it adds both beauty and a burst of extra cookie butter flavor. Sometimes I top it with a dollop of whipped cream or even a few toasted almonds for a bit of crunch contrast.
Side Dishes
This cheesecake pairs wonderfully with spicy chai tea or a cup of strong black coffee. If you want to keep it dessert-focused, a small bowl of vanilla ice cream or fresh berries like raspberries on the side offers a refreshing balance.
Creative Ways to Present
For special occasions, try serving individual portions in small glasses layered with whipped cream and crushed Biscoff cookies for a no-fuss, elegant look. Or place slices on a beautiful tray lined with edible flowers and caramel sauce swirls—guests will be swooning.
Make Ahead and Storage
Storing Leftovers
I keep leftovers well covered in the fridge, tightly wrapped in plastic wrap or stored in an airtight container. It lasts for about 4–5 days and tastes just as fresh. The flavors deepen with time, so sometimes it even tastes better the next day.
Freezing
You can freeze this cheesecake by wrapping it securely in plastic wrap and then foil. Freeze for up to 2 months. When ready, thaw overnight in the fridge. I’ve found the texture stays creamy and firm, though the cookie crumbs remain slightly crunchy.
Reheating
This cheesecake is best served cold or at room temperature, so I usually let slices sit out for 15 minutes before serving. Avoid microwaving since it’s not baked—it can separate or lose texture.
Frequently Asked Questions:
The unique cinnamon and caramelized flavor of Biscoff spread is what makes this cheesecake special, so substituting with other nut butters will change the taste. However, if you’re adventurous, you can experiment, but the signature cookie butter flavor won’t be quite the same.
While a springform pan makes it easiest to remove the cheesecake without damage, you can use any cake pan lined with parchment paper. Just make sure to chill well and loosen the edges carefully when serving.
I recommend chilling the cheesecake for a minimum of 4 hours, but overnight chilling is best to allow it to firmly set and let all the flavors meld to perfection.
Absolutely! Just swap the Biscoff cookies with a gluten-free cookie of similar flavor and texture. Make sure your Biscoff spread is certified gluten-free or use a similar cookie butter alternative.
Final Thoughts
This Biscoff Cookie Butter Cheesecake Recipe has quickly become a favorite in my kitchen, partly because of its simplicity but mostly because of its incredible flavor and texture. It’s the perfect treat to impress friends or satisfy your own sweet tooth with minimal fuss. I highly recommend giving it a try—you might find, like me, that cookie butter cheesecake is your new go-to dessert!
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Biscoff Cookie Butter Cheesecake Recipe
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 6 hours 20 minutes
- Yield: 12 servings
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Description
This Biscoff Cheesecake is a no-bake, ultra creamy dessert featuring a biscoff cookie crust, a rich biscoff cookie butter filling, and a hidden layer of biscoff spread with cookie crumbles in the middle. It's a decadent and easy-to-make cheesecake dream perfect for biscoff lovers.
Ingredients
Crust
- 13 oz biscoff cookies (375g, about 1.5 packs)
- 5 tablespoons unsalted butter (melted)
- ¼ teaspoon sea salt
Filling
- 24 oz cream cheese (softened)
- 2 cups powdered sugar (sifted)
- 1 cup biscoff spread
- ⅛ teaspoon sea salt
- 1 ¼ cup heavy whipping cream (cold)
Middle Layer
- ¼ cup biscoff spread (melted)
- 6 biscoff cookies (crumbled)
Topping
- ¾ cup biscoff spread (melted)
- 8 cookies (crumbled)
Instructions
- Prepare the crust: Crush the biscoff cookies finely and mix them with the melted unsalted butter and ¼ teaspoon sea salt until well combined. Press this mixture firmly into the base of a springform pan to form an even crust. Place in the fridge to chill while preparing the filling.
- Make the filling: In a large bowl, beat the softened cream cheese, powdered sugar, 1 cup biscoff spread, and ⅛ teaspoon sea salt together until smooth and creamy. In a separate bowl, whip the cold heavy whipping cream until stiff peaks form, then gently fold it into the cream cheese mixture until fully incorporated.
- Assemble the cheesecake: Pour half of the cream cheese filling over the chilled crust and spread evenly. Drizzle the melted ¼ cup biscoff spread over this layer, then sprinkle the 6 crumbled biscoff cookies evenly on top. Pour the remaining cream cheese filling over the middle layer and smooth the top.
- Add the topping: Drizzle the melted ¾ cup biscoff spread on top of the cheesecake. Sprinkle the 8 crumbled cookies evenly as a garnish to finish.
- Chill the cheesecake: Cover the cheesecake and refrigerate for at least 6 hours, preferably overnight, until set and firm.
- Serve: Remove the cheesecake from the springform pan, slice into 12 servings, and enjoy this creamy biscoff delight chilled.
Notes
- This cheesecake is a no-bake recipe, so chilling time is essential to achieve proper firmness.
- You can substitute biscoff spread with any cookie butter if biscoff is unavailable.
- Make sure the cream cheese is properly softened for a smooth filling without lumps.
- Press the crust firmly to prevent crumbling when serving.
- For a lighter version, you can reduce the sugar or use lower-fat cream cheese and whipped cream, but the texture will change.
Nutrition
- Serving Size: 1 serving
- Calories: 718 kcal
- Sugar: 46 g
- Sodium: 628 mg
- Fat: 41 g
- Saturated Fat: 16 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.2 g
- Carbohydrates: 73 g
- Fiber: 1 g
- Protein: 15 g
- Cholesterol: 47 mg
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