Biscoff Cheesecake

This Biscoff Cheesecake, or Lotus Cheesecake, is a decadent treat, and so easy to make! Using Biscoff cookies as the crust and Biscoff cookie butter in the filling AND the topping, it’s going to be your new favorite cheesecake!

Quick Overview: It’s best to allow the cheesecake to chill overnight, so planning to make this in advance is ideal! (Although chilling at least 5 hours is perfectly fine!) Bake at 350°.

Why You’re Going to Love this Cheesecake

• We love all cheesecake recipes but the Biscoff cookie and Biscoff butter, takes it to a whole new level on flavor, and may just become one of your new favorite dessert recipes!
• It’s an easy cheesecake, so don’t be intimidated by it’s beautiful presence!
• It’s perfect for a special occassion or just because you want a sweet treat on the weekend!
• The crust is made out of Biscoff cookies (kind of like we did with the Oreo cheesecake) and I have a feeling this will be the crust we use for most of our cheesecakes now!

Jump to:

• Why You’re Going to Love this Cheesecake
• Ingredients
• Instructions
• Storage
• Variations
• Equipment
• Top tip
• More Cake Recipes
• Biscoff Cheesecake

Ingredients

I think what I love most about this recipe though, is that it uses simple ingredients that you can find at almost any grocery store, and you probably even have most of them on hand.

See the full recipe card at the bottom of this post, for instructions and easy to read printable card, all in one place!

Biscoff Cookie Crust

You can use graham crackers to make the crust but it’s HIGHLY recommended to use Biscoff cookies.

• 8.8 oz sleeve Biscoff cookies (you can find these at your local supermarket, and they may also be called “lotus biscoff biscuits” or “lotus biscuits”)
• ⅓ cup melted butter
• Pinch salt

Cheesecake Filling

• 4 packages cream cheese
• 1 cup sugar
• ¼ cup sour cream
• ½ cup Biscoff cookie butter spread (you can find this at your local supermarket)
• 1 teaspoon vanilla
• 2 teaspoon lemon juice, optional
• 4 large eggs
• ¼ cup cookie butter, melted

Biscoff Cookie Butter and Cookie Topping

• ¼ cup cookie butter, melted
• Crushed Biscoff cookies

Instructions

1. Coat the bottom and sides of a 9” springform pan with nonstick cooking spray.
2. Place one oven rack in the middle of the oven, and another below it. Place a 13×9”baking dish on the lower rack and carefully fill halfway with boiling water, this will create steam in the oven to help prevent cracking. Preheat oven to 350°F.

3. Place the sleeve of speculoos cookies in the work bowl of a food processor, pulse until all the cookies are pulverized into crumbs.

4. Transfer to a medium bowl, add the melted butter and a pinch of salt, and mix with a fork until combined.

5. Press into the bottom of the springform pan and 1” up the sides using a flat bottom glass. Freeze while you make the filling.
   
   *No food processor? Place the cookies in a gallon size zip top bag, squeeze the air out, and crush the cookies with a rolling pin or small mallet.

6. In a large bowl, beat together the cream cheese, sugar, sour cream, ½ cup cookie butter, vanilla, and lemon juice with a hand mixer on medium low until smooth.
   
   Add eggs, one at a time, mixing briefly after each addition until combined.
   
   Do not overmix the cream cheese mixture. This will create air bubbles which can cause the cheesecake to crack.

7. Pour half of the cheesecake filling into the springform pan.

8. Drizzle the ¼ cup melted lotus biscoff spread onto the filling, swirl lightly with a butter knife.

9. Pour remaining cheesecake filling on top, smooth with a spatula. Pick the pan up and tap it on the counter a few times to encourage any air bubbles to come up tothe surface. Place the cheesecake in the oven on middle rack.

10. Bake Biscoff cheesecake at 350°F for 30 minutes, then reduce temperature to 300°F for 30 minutes, or untilcooked through.
    
    NOTE: Cheesecake cooking time can vary greatly. Begin checking it at 55 minutes, it can take up to 1 hour 20 minutes to fully cook.
    
    The cheesecake is done when the outer edge looks dry, firm, lightly brown and starts to pull away from the pan, the center will still be jiggly and shiny.
    
    Gently cool the cheesecake: Turn the oven off and leave the oven door closed for 30 minutes, do not open the door.
    
    After 30 minutes, wedge a kitchen towel in the door to prop it open for another 30 minutes.
    
    Remove the cheesecake and allow it to cool at room temperature for 2 hours, then place in fridge uncovered for at least 5 hours, overnight is best.

Cooling it very slowly also helps prevent cracks. It’s ok if your cheesecake does crack a bit, the melted cookie butter you drizzle on top will cover it right up

11. The following day, or just before serving, release cheesecake from springform pan and place on serving platter. Melt cookie butter in microwave for 20 seconds, and pour or drizzle on top of the entire cheesecake, allowing it to drip down the sides.

12. Sprinkle the top of the cheesecake with crushed Biscoff cookie crumbs.

Serve a slice of this delicious cheesecake, or store for later. (See tips for storing, below.)

Storage

Store any of this leftover cookie butter cheesecake in the refrigerator, as airtight as possible, for up to 5 days. This could be on a cake plate or stand, etc. covered with plastic wrap. You don’t want the flavors from other food in the refrigerator to change the taste of your cheesecake and you also don’t want the cheesecake to dry out.

Or, a cake carrier is a good option for storing properly as well!

Variations

• The Biscoff Butter drizzle in the middle of the cheesecake is completely optional, but highly recommended!
• Love whipped cream? You can also top each slice with whipped cream if that’s your style.

Equipment

You’ll want to use a springform pan for this cheesecake recipe. If you don’t have one, you can get a 9 inch springform pan here.

Top tip

• Use good quality cream cheese, such as the Philadelphia brand. Bargain brands often contain stabilizers that will affect the texture of your cheesecake.
• The sour cream and fresh lemon juice add a bit of tang to help cut the sweetness. Lemon juice is optional but highly recommended.
• Soften cream cheese more quickly by cutting it into tiny chunks and spreading it out on a large sheet pan, leaving at room temp for 30-60 minutes. You can also microwave unwrapped cream cheese in 15 second intervals until soft.
• If your cheesecake batter looks lumpy, your cream cheese was too cold. It can be fixed! Before adding the eggs, microwave the batter for 15 seconds and mix again. If it’s still lumpy, microwave another 15 seconds.
• To cut the cheesecake cleanly, run a large knife under hot water and wipe dry before each cut.

More Cake Recipes

If you loved this Biscoff cheesecake recipe, then you’ll definitely want to check out some of our other favorites: