Ultimate Biscoff Cheesecake
A rich, creamy cheesecake with a buttery Biscoff cookie crust, smooth cookie butter filling and a glossy Biscoff topping.
Bobbie's Kitchen tip: for a show-stopping twist, add a thin layer of salted caramel between the crust and the cheesecake filling for a delicious sweet-and-salty contrast. Storage: keep refrigerated for up to 5 days in an airtight container. You can also freeze individual slices for up to 2 months; thaw in the refrigerator overnight. Serving suggestion: slice with a hot, clean knife for neat edges. Serve chilled with a hot cup of coffee or latte.
Ingredients
Biscoff crust
- 32 Biscoff cookies (about 250 g), finely crushed
- 6 tablespoons unsalted butter, melted
- 1 tablespoon brown sugar
- ¼ teaspoon cinnamon
Cheesecake filling
- 32 ounces (900 g) full-fat cream cheese, softened
- ¾ cup (150 g) granulated sugar
- 1 cup (250 g) smooth Biscoff cookie butter
- ¾ cup (180 g) sour cream, room temperature
- 4 large eggs, room temperature
- 2 teaspoons pure vanilla extract
- 1 tablespoon cornstarch
- ¼ teaspoon salt
Topping & decoration
- ¾ cup (250 g) Biscoff cookie butter
- ¾ cup (180 ml) heavy whipping cream, cold
- 2 tablespoons powdered sugar
- ½ teaspoon vanilla extract
- 6–8 Biscoff cookies, for decoration
- Extra crushed Biscoff cookies, for garnish
- Optional: flaky sea salt (for a sweet-salty touch)
Buy the ingredients on Amazon
Step 1: tick the things you still need. Step 2: tap each one below to add it to your Amazon basket.
Tick items above to build your Amazon list
Each item opens Amazon in a new tab so you can pick your brand and size. Amazon doesn't let other sites fill your basket in one tap.
As an Amazon Associate, Bobbie's Kitchen earns from qualifying purchases, at no extra cost to you.
Method
- 1
Prepare the crust: preheat the oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper. In a bowl, mix the crushed Biscoff cookies, melted butter, brown sugar and cinnamon. Press the mixture firmly into the bottom of the pan. Bake for 10 minutes, then remove and let cool.
- 2
Make the filling: in a large mixing bowl, beat the softened cream cheese and sugar on low-medium speed until smooth and creamy. Add the Biscoff cookie butter, sour cream, vanilla, cornstarch and salt. Mix until well combined. Add the eggs one at a time on low speed, mixing just until incorporated. Do not overmix.
- 3
Bake the cheesecake: pour the batter over the cooled crust. Place a roasting pan filled with hot water on the lower oven rack to create steam. Bake for 65–80 minutes, until the edges are set and the center still jiggles slightly. Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour. Remove and refrigerate for at least 6 hours, preferably overnight.
- 4
Add the topping: warm ¾ cup cookie butter in short microwave intervals until smooth and pourable (not hot). Spread over the chilled cheesecake and allow to set for 15–20 minutes.
- 5
Whip and decorate: in a chilled bowl, whip the heavy cream, powdered sugar and vanilla until stiff peaks form. Pipe swirls around the edge of the cheesecake. Garnish with crushed Biscoff cookies and a whole Biscoff cookie on each slice. For an extra touch, sprinkle with a little flaky sea salt.
Get this in a pack
Ultimate Biscoff Cheesecake is printed in Signature Cakes & Cheesecakes
11 recipes, each on its own printable page, with a shopping list. Instant download. See what's inside
$9
Or get every pack in one go: The Whole Kitchen Collection — $39
From Bobbie's “Bobbie's Recipe Card 151”. Written up by Bobbie's Kitchen · Updated 26 October 2026