Desserts

Biscoff Cheesecake

ByEric Jones posted onSeptember 4, 2025November 14, 2025 Updated onNovember 14, 2025

This decadent Biscoff Cheesecake features a buttery Biscoff cookie crust and a creamy cheesecake filling loaded with flavor from Biscoff Cookie Butter. The metaphorical cherry on top is literally crushed Biscoff cookies. This is not your average cheesecake.

Looking for more ways to use Biscoff? You should also check out my No Churn Biscoff Ice Cream and Biscoff & Cream Boozy Milkshake.

a slice of biscoff cheesecake with a bite taken out of it

This delicious cheesecake recipe will win anybody over, and if you have a sweet tooth, this Biscoff Cheesecake will satisfy with each and every bite. For those who have never tasted the cookie, Biscoff is a popular cookie made by Lotus Bakeries. In terms of taste, think of flavors like deep caramel, cinnamon, and a hint of ginger, all combined with a crunchy shortbread texture — or graham crackers dipped in coffee.

When creating this recipe, I wanted to make a cheesecake that incorporated one of my favorite cookies to date, AKA those tasty airplane cookies. This is a straightforward and approachable recipe, particularly in terms of its ingredient list. The focus is flavor here, and it can be enjoyed any time of the year.

Ingredients you’ll need to make Biscoff Cheesecake:

Be sure to check out the full recipe and ingredient list below

The stars of the show will be the Biscoff Cookies and Biscoff Cookie Butter. You’ll need the Biscoff cookies for the crust and the Biscoff Cookie Butter for the cheesecake filling.
The cream cheese and mascarpone cream cheese are the foundation of the cheesecake filling. For best results, use full-fat cream cheese.
A balanced sweetness will be added by way of the sugar, lemon zest, and vanilla extract.
Eggs and cornstarch are needed to aid in the creamy yet firm texture of the cheesecake.

How to make Biscoff Cheesecake:

Preheat the oven. Preheat the oven to 350 degrees.

Prepare your springform (paid link) pan. Lightly grease an 8″ springform (paid link) pan with butter or a non-stick spray. Wrap the bottom and sides of the pan with aluminum foil. This ensures there are no water leaks after placing the pan in the water bath. Set the pan aside.

Make the cookie crust. Using a food processor (paid link), finely blend the Biscoff cookies. Add the cookies to a medium bowl, along with the melted butter. Blend with a fork until the ingredients are combined. Firmly and evenly spread the cookie mixture in the springform (paid link) (paid link) pan, completely covering the bottom and sides of the pan (about 1 inch). Note: You can also place the Biscoff cookies in a Ziploc bag and use a rolling pin to crush them.

Make the cheesecake filling. Add Biscoff Cookie Butter to a bowl and microwave for 20 seconds to allow for easier mixing. Add room-temperature cream cheese, mascarpone cheese, Biscoff Cookie Butter, lemon zest, vanilla extract, and sugar to a large bowl. Blend using a hand mixer (paid link) until the mixture is smooth. Scrap the bowl as needed to ensure there are no lumps. Add one egg at a time and beat for about 15 seconds or just until blended.. Add the cornstarch and beat on low for a few seconds until just combined. Do not overmix.

Add the cheesecake filling to the springform (paid link) pan. Pour the filling on top of the Biscoff crust, spreading evenly. Set aside. Note: I used a deep 8-inch springform (paid link) pan to make the cheesecake; you can also use a 9-inch springform (paid link) pan.

add the cheesecake filling to the spring form pan on top of the cookie crust

Prepare the water bath. Turn an oven-safe bowl upside down on a large baking sheet (paid link) and place the springform (paid link) pan on top of it. Pour 1 inch of boiling water onto the baking sheet (paid link). Make sure the springform (paid link) pan is in the center.

Bake the cheesecake. Bake the cheesecake at 350 degrees for 1 hour. Turn off the oven and slightly open the oven door, allowing the cheesecake to cool for an additional hour. This keeps the cheesecake creamy and helps avoid cracking. The Biscoff cheesecake is done when the edges appear to be set, but the center still has some jiggle.

Cool. Remove the cheesecake from the oven and remove the foil from the bottom. Place the cheesecake on a cooling rack and cool completely. Transfer to the refrigerator and set for at least 6 hours or overnight before serving.

Tips & Tricks

When making your cheesecake filling, make sure to add the eggs one at a time, waiting for one egg to be incorporated into the cheesecake mixture before adding the next one. This avoids overmixing the batter, as incorporating too much air can cause the cheesecake to crack.
To bake your cheesecake, you can use a springform (paid link) pan or a pan with a removable base. For this recipe, I used an 8-inch springform (paid link) pan.
Once the cheesecake is done baking, do not immediately remove it from the oven. Instead, turn the oven off and leave the cheesecake there for one hour. If you remove the cheesecake from the oven too fast, the sudden temperature change can cause the cheesecake to collapse and crack.
The cheesecake is done baking when the edges of the cheesecake are “set”, but the center jiggly a bit. The cheesecake will set completely after refrigeration.
You can store your Biscoff cheesecake in the fridge for up to 4 or 5 days, covered in an airtight container. The cheesecake can also be stored in the freezer for up to 2 months.