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! Similar to our Biscoff Pie recipe, the flavors come together to make a delicious dessert!
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! (Along with these Biscoff truffles and Biscoff cupcakes of course.)
- Biscoff cheesecake is an easy cheesecake, so don’t be intimidated by its beautiful presence!
- It’s perfect for a special occasion 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! You can use any extra cookies to make this
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Ingredients
I think what I love most about this Biscoff cheesecake 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. (In case it’s helpful, I go in to more detail in this Biscoff pie crust recipe.)
- 8.8-ounce sleeve Biscoff cookies (you can find these at your local supermarket, and they may also be called “lotus Biscoff biscuits” or “Lotus biscuits”) If you have leftovers, consider this Biscoff fudge recipe!
- 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
How to Make Biscoff Cheesecake
- Coat the bottom and sides of a 9” springform pan with nonstick cooking spray.
- 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.
- Place the sleeve of speculoos cookies in the work bowl of a food processor, pulse until all the cookies are pulverized into crumbs.
- Transfer to a medium bowl, add the melted butter and a pinch of salt, and mix with a fork until combined.
- 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.
- 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.
- Pour half of the cheesecake filling into the springform pan.
- Drizzle the ¼ cup melted lotus biscoff spread onto the filling, swirl lightly with a butter knife.
- 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.
- Bake the 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 the Biscoff cheesecake 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
- 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.
- 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.)
How to Store Biscoff Cheesecake
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.
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.
Biscoff Cheesecake FAQs
Yes! To freeze the cheesecake, wrap tightly in two layers of plastic wrap, followed by aluminum foil. Thaw in the refrigerator overnight. Then, drizzle with melted cookie butter and crushed cookies when ready to serve.
Biscoff cookies have a caramel flavor. The cookies are crispy and have a light flavor! Biscoff butter is similar in texture to peanut butter but has the taste of Biscoff cookies instead!
Definitely cream cheese! Mixed with other ingredients to sweeten it for cheesecake, it’s the perfect texture and sweetness!
Top Tips
- 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:
Recipe
Biscoff Cheesecake
Equipment
- 1 9 Inch Springform pan
Ingredients
For Biscoff Cookie Crust
- 8.8 ounce sleeve Biscoff cookies Any speculoos cookies will do
- ⅓ cup melted butter
- pinch salt
Biscoff Cheesecake Filling
- 4 packages cream cheese 8 ounces each
- 1 cup sugar
- ¼ cup sour cream
- ½ cup Biscoff cookie butter
- 1 teaspoon vanilla
- 2 teaspoons lemon juice optional
- 4 large eggs
- ¼ cup Biscoff Cookie Butter melted
Biscoff Cheesecake Topping
- ¼ cup Biscoff Cookie Butter melted
- crushed Biscoff cookies
Instructions
- Coat the bottom and sides of a 9” springform pan with nonstick cooking spray.
- 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.
- Place the sleeve of speculoos cookies in the work bowl of a food processor, pulse until all the cookies are pulverized into crumbs. Transfer to a medium bowl, add the melted butter and a pinch of salt, mix with a fork until combined. Press into the bottom of the springform pan and 1” up the sides using a flat bottom glass. Freeze while you make thefilling. *No food processor? See notes.
- In a large bowl, beat together the cream cheese, sugar, sour cream, ½ cup cookiebutter, 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.
- Pour half of the cheesecake filling into the springform pan. Drizzle the ¼ cup melted cookie butter onto the filling, swirl lightly with a butter knife. 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 inthe oven on middle rack.
- Bake at 350°F for 30 minutes, then reduce temperature to 300°F for 30 minutes, or until cooked through. 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 door closed for 30 minutes, do not open the door. After 30 minutes, wedge a kitchen towel in the door toprop 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.
- 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 cheesecake, allowing it to drip down the sides. Sprinkle with crushed cookies.
Notes
Nutrition
Nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.
Allyssa says
Thank you so much for sharing this amazing recipe! Will surely have this again! It’s really easy to make and it tasted so delicious! Highly recommended!
Jessica says
I’m so glad that you liked this cheesecake too! Thank you so much!
Heather Rose says
I knew I had to make this for my biscoff loving best friend! She loved it, it is truly amazing. Thank you!
Jessica says
Aww!! I’m so glad she liked it! Thank you so much for letting us know!
wilhelmina says
This cheesecake makes my biscoff loving heart so very happy! It is totally amazing!
Jessica says
Thank you!! It’s hard not to love Biscoff anything, that’s for sure!