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Here’s the complete recipe for your Biscoff Cookie Butter Cheesecake with the filling included! 😍
Biscoff Cookie Butter Cheesecake ✨
A creamy, dreamy cheesecake with a spiced Biscoff crust, rich cookie butter filling, and luscious topping.
📝 Ingredients
For the Crust:
- 2 cups (about 250g) Biscoff cookie crumbs (or crushed Lotus biscuits)
- ¼ cup (50g) granulated sugar
- ½ cup (115g) unsalted butter, melted
For the Cheesecake Filling:
- 24 oz (680g) cream cheese, softened (3 blocks)
- 1 cup (250g) Biscoff cookie butter (Lotus spread)
- 1 cup (200g) granulated sugar
- 3 large eggs, room temperature
- 1 tsp vanilla extract
- ½ cup (120ml) heavy cream
- ¼ cup (30g) all-purpose flour (optional, for stability)
For the Topping (Optional):
- ½ cup Biscoff cookie butter, warmed (for drizzling)
- Crushed Biscoff cookies
- Whipped cream
📝 Instructions
1. Prepare the Crust:
- Preheat oven to 325°F (160°C). Grease a 9-inch springform pan.
- Mix cookie crumbs, sugar, and melted butter until combined.
- Press firmly into the pan’s base and slightly up the sides.
- Bake for 10 minutes, then let cool.
2. Make the Filling:
- Beat cream cheese and sugar until smooth.
- Add cookie butter and vanilla, mixing well.
- Add eggs one at a time, mixing just until combined.
- Stir in heavy cream (and flour, if using).
- Pour filling over the crust and smooth the top.
3. Bake & Cool:
- Bake for 50-60 minutes until edges are set but center is slightly jiggly.
- Turn off the oven, crack the door, and let it cool for 1 hour inside.
- Chill in the fridge for at least 6 hours (preferably overnight).
4. Decorate:
- Drizzle with warmed cookie butter, add crushed cookies, and serve with whipped cream.
✨ Tips:
✔️ Use a water bath for extra creaminess (wrap pan in foil to prevent leaks).
✔️ Let cheesecake come to room temp before serving for best texture.
✔️ Store in the fridge for up to 5 days or freeze for longer.
Enjoy your decadent Biscoff cheesecake! 😋🍰
