Biscoff Cheesecake

Biscoff Cheesecake is a rich and creamy dessert that features the irresistible flavor of Biscoff cookies in a luscious cheesecake filling. Here’s a recipe to make this delicious treat:


For the crust:

  • 2 cups Biscoff cookie crumbs
  • 1/4 cup unsalted butter, melted

For the cheesecake filling:

  • 24 ounces cream cheese, softened
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 3 large eggs
  • 1 cup Biscoff cookie spread

For the Biscoff whipped cream:

  • 1 cup heavy cream
  • 1/4 cup powdered sugar
  • 1/4 cup Biscoff cookie spread

For garnish:

  • Biscoff cookies, crushed


  1. Preheat your oven to 325°F (165°C). Grease a 9-inch springform pan and set it aside.
  2. In a medium bowl, combine the Biscoff cookie crumbs and melted butter for the crust. Mix until the crumbs are evenly coated. Press the mixture into the bottom of the prepared springform pan to form the crust. Place the pan in the refrigerator while you prepare the filling.
  3. In a large mixing bowl, beat the cream cheese, sugar, and vanilla extract for the cheesecake filling until smooth and creamy. Add the eggs, one at a time, mixing well after each addition. Stir in the Biscoff cookie spread and mix until well combined.
  4. Pour the cheesecake filling over the prepared crust in the springform pan, spreading it out evenly.
  5. Bake the cheesecake in the preheated oven for about 55-60 minutes, or until the edges are set and the center is slightly jiggly.
  6. Remove the cheesecake from the oven and let it cool in the pan for about 10 minutes. Then, carefully run a knife around the edges of the pan to loosen the cheesecake before removing the sides of the springform pan.
  7. Let the cheesecake cool completely at room temperature, then refrigerate for at least 4 hours, or overnight, to allow it to set.
  8. Before serving, prepare the Biscoff whipped cream. In a mixing bowl, whip the heavy cream until soft peaks form. Add the powdered sugar and Biscoff cookie spread, and continue whipping until stiff peaks form.
  9. Spread the Biscoff whipped cream over the chilled cheesecake, covering the top evenly.
  10. Garnish with crushed Biscoff cookies.
  11. Slice and serve the Biscoff cheesecake chilled, and enjoy!