Print

Creamy Biscoff Cookie Butter Cheesecake Recipe with Crunchy Crust

Creamy Biscoff Cookie Butter Cheesecake - featured image
Print Recipe

A rich, velvety cheesecake infused with Biscoff cookie butter and a crunchy Biscoff cookie crust, perfect for any occasion and easy to make.

Ingredients

Scale
  • 1 ½ cups (150g) Biscoff cookies, finely crushed
  • ¼ cup (50g) granulated sugar
  • 6 tablespoons (85g) unsalted butter, melted
  • Pinch of sea salt
  • 24 oz (680g) cream cheese, softened
  • 1 cup (250g) creamy Biscoff cookie butter
  • 1 cup (200g) granulated sugar
  • 3 large eggs, room temperature
  • 1 cup (240ml) heavy cream (or coconut cream for dairy-free)
  • 1 teaspoon pure vanilla extract
  • 2 tablespoons all-purpose flour (or almond flour for gluten-free)
  • Optional toppings: additional Biscoff cookie crumbs, whipped cream, caramel drizzle

Instructions

  1. Preheat your oven to 325°F (160°C). Position the rack in the center.
  2. Crush 1 ½ cups of Biscoff cookies finely using a food processor or rolling pin.
  3. In a bowl, combine crushed cookies, ¼ cup sugar, melted butter, and a pinch of sea salt. Stir until evenly coated.
  4. Press crumb mixture firmly and evenly into the bottom and about an inch up the sides of a 9-inch springform pan.
  5. Bake the crust for 10 minutes. Remove and set aside to cool slightly.
  6. Beat softened cream cheese in a large bowl with an electric mixer on medium until smooth (2–3 minutes).
  7. Gradually add 1 cup sugar and 1 cup creamy Biscoff cookie butter. Beat until silky.
  8. Add eggs one at a time, mixing on low speed after each addition.
  9. Pour in heavy cream and vanilla extract, then sprinkle flour over the mixture. Mix gently until smooth.
  10. Pour filling over the baked crust and smooth the top with a spatula.
  11. Bake cheesecake for 50–60 minutes until edges are set but center slightly wobbly.
  12. Cool cheesecake at room temperature for 1 hour, then refrigerate for at least 4 hours or overnight.
  13. Remove springform sides and garnish with extra Biscoff crumbs and optional whipped cream or caramel drizzle before serving.

Notes

Use room temperature cream cheese and eggs to avoid lumps. Do not overmix to prevent cracks. Prebake crust for crunch. Cool cheesecake slowly before refrigerating. Use a warm knife dipped in hot water for clean slices. For dairy-free, substitute coconut cream and dairy-free cream cheese. Gluten-free crust option available with almond flour.

Nutrition

Keywords: Biscoff cheesecake, cookie butter cheesecake, crunchy crust cheesecake, creamy cheesecake, easy cheesecake recipe, dessert, holiday dessert

Find it online: https://chrisfeasts.com/creamy-biscoff-cookie-butter-cheesecake-recipe-with-crunchy-crust-easy-steps/