This Biscoff Cookie Butter Cheesecake is the cheesecake you didn't know you needed. Made with a crunchy Biscoff cookie crust and rich, creamy cookie butter filling, this is the perfect combination of Biscoff cookie butter and cheesecake. Best part? No water bath needed.
If you landed on this recipe, then you probably don't need me to tell you that cookie butter is so stinking good. I absolutely love it smeared on the back of a warm, fresh-out-of-the-oven chocolate chip cookie! (You can thank me later, go try that, it's delicious.)
Table of contents
This specific Biscoff Cookie Butter Cheesecake is one I've been wanting to make for a while now. After testing and perfecting the recipe, I can say without a doubt that it is everything I dreamed it would be!
You might also like my Easy Classic Cheesecake or my warm-spiced Caramel Apple Cheesecake!
Key Ingredients & Substitutions
- Biscoff Cookies: Used to make the cookie crumbs for the crust and the optional sprinkle on top. Other brands of speculoos cookies can be substituted.
- Cookie Butter: Blended directly into the cheesecake filling for that rich, warm flavor. Any brand of creamy cookie butter or speculoos spread (like Trader Joe's) can be substituted.
- Cream Cheese: Full-fat block cream cheese, softened to room temperature so it beats smoothly with no lumps.
- Ground Cinnamon: Adds an extra touch of warmth to enhance the spices in the cookie butter.
See the recipe card below for the full list of ingredients and exact measurements.
How To Make Biscoff Cookie Butter Cheesecake
What I love about this cheesecake is that it comes together so easily and bakes up super fast with no water bath required. Here is how I put it all together!
- Make the Cookie Crumbs: Place Biscoff cookies into a food processor and pulse until finely crushed into even crumbs.
- Press the Crust: Combine the cookie crumbs, melted butter, sugar, and cinnamon. Press the mixture firmly into the bottom and slightly up the sides of a springform pan.
- Make the Cheesecake Filling: Beat the softened cream cheese, sugar, Biscoff cookie butter, eggs, vanilla, and cinnamon in a large bowl until smooth, creamy, and lump-free.
- Fill the Pan: Pour the cookie butter filling into the prepared Biscoff crust and smooth the top evenly with a spatula.
- Bake & Chill: Bake until set, then allow the cheesecake to cool completely at room temperature before chilling in the refrigerator.
- Serve: Before serving, you can top with whipped cream and Biscoff cookie crumbs if desired.
See the recipe card below for the full recipe.
👉 Sky's Tips
- Use Softened Cream Cheese: Cold cream cheese is the main cause of lumpy cheesecake batter. Pull your cream cheese blocks out of the fridge early so they reach room temperature and blend seamlessly with the cookie butter.
- Line the Pan with Parchment: If you plan to transfer your cheesecake onto a cake stand for serving, line the bottom of your springform pan with a parchment paper circle before adding the crust. The chilled cheesecake will slide right off the metal base with ease!
- Cookie Crumbs: A food processor creates finely crushed Biscoff crumbs in seconds. If you don't have one, pop the cookies into a sealable plastic bag and roll over them with a rolling pin until ground fine.
- Don't Overmix the Batter: Beat in the eggs on low speed just until combined. Incorporating too much air into the batter causes the cheesecake to rise rapidly in the oven and collapse or crack as it cools.
- How to Tell If Your Cheesecake Is Done: Your cheesecake is ready when the outer edges are set and stable, but the center has a subtle, jelly-like wobble when you gently shake the pan. It will finish firming up as it chills!
- Cool Slowly in the Oven: Once your bake time ends, turn off the oven and prop the door open slightly for an hour. Letting it cool gradually protects against sudden temperature shifts that trigger surface cracks.
I can't wait for you to try this one. It's easily become one of my absolute favorites to bake, and I hope it becomes one of yours, too!
-Sky🩷
If you tried this Biscoff Cookie Butter Cheesecake recipe or any other recipe on my blog, please leave a 🌟star rating and let me know how it went in the comments below!
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📖 Recipe
Biscoff Cookie Butter Cheesecake
This easy Biscoff Cookie Butter Cheesecake features a rich, spiced cookie crumb crust and a silky-smooth cookie butter filling. Baked to perfection without a water bath, it's a crowd-pleasing cheesecake packed with warm speculoos flavor.
Equipment
- 9-inch springform pan
Ingredients
Cookie Crust
- 1 ½ cups Biscoff cookie crumbs
- 6 tablespoons unsalted butter melted
- ¼ cup granulated sugar
- Pinch ground cinnamon
Cheesecake Filling
- 24 ounces cream cheese softened
- ¾ cup granulated sugar
- ½ cup Biscoff cookie butter
- 3 large eggs room temperature
- 1 tablespoon vanilla bean paste or pure vanilla extract
- ½ teaspoon ground cinnamon
I always use Kosher salt in my kitchen! If using table salt, start with half the amount and adjust to taste, as it is much "saltier" by volume.
Instructions
- Preheat your oven to 350°F. Line the bottom of a 9-inch springform pan with a round of parchment paper.
- For the Biscoff crust: In a medium bowl, stir together the Biscoff cookie crumbs, melted butter, granulated sugar, and ground cinnamon until evenly combined and resembling wet sand. Press the mixture firmly into the bottom and slightly up the sides of your prepared springform pan.
- For the filling: In a large bowl or stand mixer fitted with the paddle attachment, beat the softened cream cheese on medium speed for 2-3 minutes until completely smooth and lump-free. Scrape down the sides and bottom of the bowl. Add the granulated sugar, vanilla bean paste, and ground cinnamon, mixing on low speed until combined.
- Add the eggs one at a time, mixing on low speed just until incorporated. Scrape down the bowl between each addition. Now add in the Biscoff cookie butter and mix just until fully combined. Do not overmix.
- Pour the batter over the crust and smooth the top with a spatula. Bake at 350°F for 20 to 25 minutes, or until the outer edges are set and the center still gently jiggles when you tap the side of the pan.
- Turn off the oven, crack the oven door open about an inch, and let the cheesecake sit inside for 1 hour to cool gradually.
- Remove the cheesecake from the oven and let it cool completely to room temperature on the counter. Cover loosely and refrigerate for at least 4 hours (preferably overnight) before slicing and serving. Top with homemade whipped cream, and fine Biscoff crumbs if desired. Enjoy!
Notes
- Yield & Servings: This 9-inch cheesecake yields 8 to 12 slices, depending on how large you like to cut them!
- Ensure your cream cheese blocks and eggs are completely at room temperature before mixing. Cold ingredients will create stubborn lumps and prevent a silky-smooth batter.
- Lining the base of your springform pan with parchment paper allows you to easily slide the chilled cheesecake off the metal base and onto a cake stand or serving platter.
- Storage: Store leftover cheesecake covered tightly in the refrigerator for up to 5 days. Placing a paper towel over the pan before wrapping it with plastic wrap catches condensation and keeps moisture from dripping onto the surface of the cheesecake!
Nutrition
Calories: 613kcalCarbohydrates: 58gProtein: 9gFat: 52gSaturated Fat: 28gPolyunsaturated Fat: 4gMonounsaturated Fat: 14gTrans Fat: 0.4gCholesterol: 178mgSodium: 420mgPotassium: 160mgFiber: 0.4gSugar: 45gVitamin A: 1506IUVitamin C: 0.01mgCalcium: 101mgIron: 0.4mg
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