Biscoff cheesecake

Name: Biscoff Cheesecake
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Ingredients: 250 grams Biscoff cookies; 85 grams unsalted butter (melted); 900 grams cream cheese (softened); 200 grams granulated sugar; 3 large eggs; 1 teaspoon vanilla extract; 150 ml heavy cream; 100 grams Biscoff spread (warmed slightly); 50 grams Biscoff cookies (crushed); 25 grams Biscoff spread (melted)

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By: Bennett Claire
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Posted: 10/29/2025

You know those desserts that just stick with you? The ones you crave at 10 pm on a Tuesday, or bring to a potluck and watch disappear before you can even snag a second slice? Well, for me, that dessert is Biscoff cheesecake. And not just any Biscoff cheesecake, but *this* Biscoff cheesecake. It’s got this incredible balance of creamy, tangy, sweet, and that signature spiced cookie magic that just… works. I’ve tried a lot of cheesecakes in my day, from classic New York style to fruity no-bake versions, but this one, this particular Biscoff cheesecake, has a special place in my heart. It’s the kind of dessert that makes people ask, “Is this from a fancy bakery?” and then their eyes go wide when you tell them you made it yourself. It’s my go-to for holidays, birthdays, or honestly, just when I need a little bit of pure, unadulterated joy in edible form. If you love that delightful spiced cookie flavor, you’re going to be obsessed.

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What is Biscoff cheesecake?

So, what exactly is Biscoff cheesecake? At its heart, it’s a rich, decadent cheesecake that takes inspiration from the beloved Belgian Speculoos cookies, often just called Biscoff cookies here in the States. These aren’t just any cookies; they’re packed with warm spices like cinnamon, ginger, and cloves, giving them a unique depth of flavor. In this cheesecake, we’re essentially weaving that wonderful spiced cookie goodness into every single layer. Think of it as a classic cheesecake’s sophisticated, spice-loving cousin. It has that familiar creamy, smooth texture you expect from a great cheesecake, but with an extra layer of warmth and complexity from the Biscoff. The base is often made from crushed Biscoff cookies, and the filling itself might have Biscoff spread swirled in or blended right in. It’s a beautiful marriage of two already amazing things, creating something truly special.

How do you make Biscoff cheesecake?

Quick Overview

This Biscoff cheesecake is a dream to make, really! We start by creating a sturdy, flavorful crust from crushed Biscoff cookies. Then, we whip up a creamy, dreamy filling infused with that signature spice cookie flavor. After baking it until it’s perfectly set but still has a slight wobble, we let it chill thoroughly. The final touch is a luscious Biscoff glaze that ties everything together. It’s a straightforward process that yields professional-looking and tasting results. You’ll be amazed at how easy it is to achieve such a show-stopping dessert.

Ingredients

For the Biscoff Cookie Crust:
* 2 cups finely crushed Biscoff cookies (about 35-40 cookies) – You can use a food processor or just put them in a zip-top bag and crush them with a rolling pin until they’re fine crumbs.
* 1/4 cup granulated sugar – Just a touch to enhance the cookie flavor.
* 6 tablespoons unsalted butter, melted – This is what holds our crust together. Make sure it’s melted but not scorching hot.

For the Creamy Filling:
* 3 (8-ounce) packages cream cheese, softened – It’s crucial that these are at room temperature, or your filling will be lumpy! Let them sit out for at least an hour.
* 1 cup granulated sugar – For sweetness.
* 1/4 cup Biscoff spread (smooth or crunchy, your preference!) – This is where that main Biscoff magic comes from. Make sure it’s smooth or has small cookie bits if you like that texture.
* 2 teaspoons vanilla extract – A classic for a reason, it rounds out all the flavors.
* 1 teaspoon ground cinnamon – A little extra warmth, though the cookies have it too.
* 1/4 teaspoon ground ginger – For that distinctive spiced cookie kick.
* 3 large eggs, at room temperature – Again, room temp is key for a smooth batter.
* 1/2 cup sour cream, at room temperature – This adds a lovely tang and keeps the cheesecake super moist.

For the Biscoff Glaze:
* 1/2 cup Biscoff spread – We’re doubling down on the flavor here!
* 2 tablespoons unsalted butter – Makes the glaze nice and smooth.
* 2 tablespoons milk or heavy cream – For achieving the perfect drizzling consistency.

Step-by-Step Instructions

Step 1: Preheat & Prep Pan

First things first, let’s get our oven ready. Preheat it to 325°F (160°C). Now, grab a 9-inch springform pan. This is your best friend for cheesecake because it makes removing the finished product so much easier. You don’t need to grease it or anything fancy; just have it ready to go.

Step 2: Mix Dry Ingredients

In a medium bowl, combine your finely crushed Biscoff cookies and the granulated sugar. Give it a good whisk or stir to make sure the sugar is evenly distributed throughout the cookie crumbs. This simple step helps to build a slightly sweeter, more cohesive crust.

Step 3: Mix Wet Ingredients

In a separate large bowl, place your softened cream cheese. Beat it with an electric mixer (a stand mixer with the paddle attachment or a hand mixer works great) until it’s completely smooth and creamy. There should be absolutely no lumps! Then, gradually add the granulated sugar and continue to beat until well combined and fluffy. Now, beat in the Biscoff spread, vanilla extract, cinnamon, and ginger until everything is nicely incorporated and smells amazing.

Step 4: Combine

Now, we add the eggs. Beat in the eggs, one at a time, mixing just until each egg is incorporated before adding the next. Don’t overmix here; we don’t want to introduce too much air. Finally, gently stir in the sour cream until the batter is smooth and homogenous. It should look incredibly creamy and rich. This is where the magic starts to happen!

Step 5: Prepare Filling

The filling is already prepared in the previous steps! The key is ensuring all your dairy ingredients (cream cheese, sour cream) were truly at room temperature. If they were, your filling should be luxuriously smooth and lump-free, ready to be poured over the crust. If you notice any tiny lumps, don’t panic! A quick pulse or two with the mixer on low speed will usually do the trick.

Step 6: Layer & Swirl

Pour about 2/3 of the cream cheese filling over the prepared Biscoff cookie crust. Then, dollop spoonfuls of the remaining cream cheese filling over the first layer. Now, take your Biscoff spread (if you’re using a slightly thicker one for this, even better!) and dollop spoonfuls over the top. Use a butter knife or a skewer to gently swirl the Biscoff spread into the cheesecake batter. Don’t over-swirl; we want distinct ribbons of flavor and color, not a uniform muddy mess. Aim for pretty, organic patterns.

Step 7: Bake

Carefully place the springform pan in the preheated oven. Bake for 50-60 minutes, or until the edges are set and slightly puffed, but the center still has a slight jiggle when you gently nudge the pan. This jiggle is crucial – it means your cheesecake will be creamy, not dry. Ovens can vary, so keep an eye on it. If the top starts to brown too quickly, you can loosely tent it with foil.

Step 8: Cool & Glaze

Once baked, turn off the oven, but leave the cheesecake inside with the door slightly ajar for about an hour. This gradual cooling helps prevent cracking. After that hour, carefully remove the cheesecake from the oven and let it cool completely on a wire rack. Once fully cooled, cover it loosely with plastic wrap and refrigerate for at least 6 hours, or preferably overnight. This chilling time is non-negotiable for the best texture! To make the glaze, gently warm the 1/2 cup Biscoff spread, butter, and milk/cream in a small saucepan over low heat, stirring constantly, until smooth and pourable. Let it cool slightly before drizzling it over the chilled cheesecake.

Step 9: Slice & Serve

Once the glaze has set a bit, carefully run a thin knife around the edge of the cheesecake before releasing the springform pan. Use a sharp knife dipped in hot water and wiped dry between each slice for clean cuts. Serve chilled and enjoy that incredible Biscoff magic!

What to Serve It With

This Biscoff cheesecake is so glorious on its own, it truly doesn’t *need* anything else. But if you’re feeling fancy or want to create a whole dessert experience, here are some ideas that I love. For a cozy BREAKFAST treat (yes, I totally advocate for cheesecake for breakfast sometimes!), a simple cup of strong black coffee or a creamy latte is perfect. It cuts through the richness beautifully. For BRUNCH, I like to elevate it a bit. Think of it as part of a dessert charcuterie board with fresh berries, a dollop of whipped cream, and maybe some extra Biscoff cookies on the side. A sparkling rosé or a light Moscato pairs wonderfully. As a main DESSERT, it’s already a star! You can serve it with a scoop of vanilla bean ice cream, a drizzle of caramel sauce, or even a sprinkle of chopped toasted pecans. For COZY SNACKS, just a fork and a comfy spot on the couch are all you need! My kids, bless their hearts, usually just want a big slice with a glass of milk, and honestly, that’s a classic for a reason. It’s a dessert that adapts to any occasion, feeling both celebratory and comforting.

Top Tips for Perfecting Your Biscoff Cheesecake

I’ve made this Biscoff cheesecake more times than I can count, and along the way, I’ve picked up a few tricks that I think are absolute game-changers. First, regarding the Biscoff cookies for the crust: don’t just eyeball it. Make sure they are *finely* crushed. I learned this the hard way when I had a crust with big cookie chunks that made it fall apart easily. A food processor is your friend here, or the zip-top bag and rolling pin method works wonders. When it comes to mixing the filling, please, please, *please* make sure your cream cheese and sour cream are truly at room temperature. I can’t stress this enough! It’s the single biggest factor in achieving that silky-smooth, lump-free texture. If you forget and they’re cold, try cutting them into small cubes and microwaving them for just 10-15 second intervals, stirring in between, until they’re softened but not melted. For the swirl, less is more! You don’t want to overdo it, or you’ll lose definition. Gentle movements with a knife or skewer create the most beautiful patterns. Don’t be afraid to experiment, but start simple. When it comes to baking, my biggest piece of advice is to trust the wobble. That slight jiggle in the center when you tap the pan is exactly what you want. It means it’s cooked through enough to hold its shape but will be incredibly creamy once chilled. If it’s completely firm, it’s likely overbaked. And for ingredient swaps, if you can’t find Biscoff spread, a good quality speculoos paste works just as well. For the sour cream, full-fat Greek yogurt can be a decent substitute in a pinch, though it might give a slightly tangier flavor. The glaze is pretty forgiving; if it’s too thick, add a touch more milk or cream until it’s a nice drizzling consistency. If it’s too thin, a minute or two more on low heat, stirring constantly, should thicken it up.

Storing and Reheating Tips

Keeping your Biscoff cheesecake delicious is almost as important as making it! For storing at ROOM TEMPERATURE, it’s generally best to keep it refrigerated. However, if you need to leave it out for a short period for serving, make sure it’s well-covered and only for a couple of hours, especially in warm weather. For REFRIGERATOR STORAGE, this is where it really shines. Once the cheesecake is fully chilled and the glaze has set, cover it tightly with plastic wrap or place it in an airtight container. It will stay wonderfully fresh and delicious for up to 4-5 days. The flavors actually tend to meld and deepen over time, making it even better on day two! If you find yourself with an abundance (lucky you!), FREEZER INSTRUCTIONS are your friend. It’s best to freeze it *before* glazing, though it can be done afterward if the glaze has fully set. Wrap the cheesecake securely in a layer of plastic wrap, followed by a layer of aluminum foil, or place it in a freezer-safe container. It can be frozen for up to 2-3 months. To thaw, transfer the frozen cheesecake to the refrigerator and let it thaw overnight. For the glaze timing advice, if you plan to freeze, it’s best to make the glaze fresh when you’re ready to serve the thawed cheesecake. If you are storing a glazed cheesecake in the fridge, ensure the glaze has set for at least an hour before covering to prevent it from sticking to the wrap.

Frequently Asked Questions

Can I make this gluten-free?

Absolutely! For the crust, you can use your favorite gluten-free graham crackers or cookies that have a similar spiced flavor profile, crushed to fine crumbs. You might need to adjust the butter slightly depending on the dryness of the gluten-free crumbs. For the filling, the ingredients are naturally gluten-free, so no adjustments are needed there. Just ensure your Biscoff spread itself is certified gluten-free if that’s a concern for you. The texture should remain very similar!

Do I need to peel the zucchini?

This recipe doesn’t use zucchini! It’s a Biscoff cheesecake. If you were thinking of a different recipe or perhaps saw a recipe that *does* use zucchini and is a cheesecake, then peeling is often optional. Peeling can make the texture slightly smoother and less “green” in appearance, but the skin adds fiber and nutrients. For this Biscoff cheesecake, however, no zucchini is involved!

Can I make this as muffins instead?

You certainly can! For muffins, you’ll want to line a muffin tin with paper liners. You can press a small amount of the Biscoff crust mixture into the bottom of each liner. Then, fill each liner about two-thirds full with the cheesecake batter. Baking time will be significantly shorter, likely around 20-25 minutes at 325°F (160°C), or until the edges are set and the centers are just slightly jiggly. Let them cool in the muffin tin for about 10 minutes before transferring them to a wire rack to cool completely. Glaze them after they’ve chilled.

How can I adjust the sweetness level?

If you find you prefer a less sweet dessert, you can reduce the granulated sugar in the filling by about 1/4 cup. The Biscoff cookies and spread do have a natural sweetness, so you might find it’s perfect without the extra sugar. For the glaze, you could also reduce the amount of Biscoff spread slightly or omit the extra milk/cream to make it less sweet. Always taste your filling before adding the eggs to gauge the sweetness!

What can I use instead of the glaze?

There are so many delicious alternatives! You could simply dust the chilled cheesecake with a bit of powdered sugar. A drizzle of warm caramel sauce or a rich chocolate ganache would be divine. Whipped cream, fresh berries (raspberries or strawberries are wonderful with Biscoff!), or even a sprinkle of chopped toasted nuts like pecans or walnuts would also be fantastic toppings.

Final Thoughts

Honestly, this Biscoff cheesecake is more than just a dessert to me; it’s a little bit of pure happiness. The way the spiced cookies complement the creamy tang of the cheesecake is just something special. It’s the kind of recipe that makes you feel like a baking pro, even if you’re just starting out. I truly believe that everyone deserves to experience this level of deliciousness, and that’s why I’ve poured all my tips and tricks into this post. If you love that warm, comforting spice and creamy texture, you are going to fall head over heels for this. I’d love to hear what you think once you try it! Please leave a comment below and tell me how yours turned out, or share any fun variations you tried. And if you’re looking for other comforting bakes, check out my [link to a related recipe, e.g., “Perfectly Spiced Apple Crumble”] or my [link to another related recipe, e.g., “Easy No-Bake Chocolate Mousse”]. Happy baking, and enjoy every single bite of this Biscoff cheesecake!