The Best Biscoff Cookie Cheesecake
The Best Biscoff Cookie Cheesecake is a medium American recipe that serves 10. 350 calories per serving. Recipe by 901 Cravings on YouTube.
Prep: 40 min | Cook: 1 hr 25 min | Total: 2 hrs 20 min
Cost: $75.13 total, $7.51 per serving
Ingredients
- 2 cups Lotus Biscoff Cookies (coarsely crushed)
- 1/4 cup Unsalted Butter (melted)
- 2 packages (8 oz each) Cream Cheese (room temperature)
- 1/3 cup Granulated Sugar
- 2 tablespoons Cornstarch
- 1 teaspoon Vanilla Extract
- 3 Large Eggs (room temperature)
- 1 cup Heavy Cream
- 1 tablespoon Ground Cinnamon (folded in gently)
- 1/4 cup Lotus Biscoff Cookie Butter (softened, mixed into half of the batter)
- 1 cup Heavy Cream (for topping) (whipped to soft peaks or stabilized buttercream)
- 8 Lotus Biscoff Sandwich Cookies (for garnish)
- 2 tablespoons Additional Biscoff Cookie Butter (melted for drizzle)
Instructions
Crush the Biscoff Cookies
Place the Lotus Biscoff cookies in a food processor and pulse until fine crumbs form. If you don’t have a processor, put the cookies in a Ziploc bag and crush with a rolling pin.
Time: PT2M
Combine Crumbs with Butter
Add the melted unsalted butter to the cookie crumbs and pulse a few more times until the mixture resembles wet sand.
Time: PT3M
Press Crust into Springform Pan
Spray the 9‑inch springform pan with non‑stick cooking spray. Transfer the crumb mixture to the pan and press firmly with a flat‑bottom cup, pushing the crumbs up the sides to form an even crust.
Time: PT2M
Bake the Crust
Place the pan on a middle rack and bake at 350°F for 8‑10 minutes, until the crust is lightly golden.
Time: PT10M
Temperature: 350°F
Cool the Crust
Remove the pan and let the crust cool on a wire rack while you prepare the filling.
Time: PT0M
Beat First Portion of Cream Cheese
In a mixing bowl, beat one 8‑oz package of room‑temperature cream cheese with 1/3 cup granulated sugar and 2 tbsp cornstarch on low speed until creamy, about 3 minutes.
Time: PT3M
Incorporate Remaining Cream Cheese
Add the second 8‑oz package of cream cheese, one at a time, beating well after each addition.
Time: PT2M
Add Sugar, Vanilla, and Eggs
Increase mixer speed to medium. Add the remaining 1/3 cup sugar and 1 tsp vanilla, beat for 2 minutes. Then add the three eggs one at a time, beating well after each egg.
Time: PT5M
Blend in Heavy Cream
Pour in 1 cup heavy cream and beat on low until just blended, about 2 minutes.
Time: PT2M
Fold in Cinnamon
Gently fold 1 tablespoon ground cinnamon into the batter with a spatula.
Time: PT1M
Create Two Batters
Divide the batter in half. With the mixer running, add 1/4 cup softened Biscoff cookie butter to one half and blend until fully incorporated.
Time: PT2M
Swirl the Batters in the Pan
Pour both batters into the prepared crust, alternating spoonfuls. Use a toothpick or small spatula to swirl the two layers together, then smooth the top with a flat spatula.
Time: PT3M
Prepare the Water Bath
Wrap the outside of the springform pan tightly with aluminum foil to prevent water from seeping in. Place the pan in a large shallow pan and pour hot water until it reaches about 1 inch up the side of the springform pan.
Time: PT5M
Bake the Cheesecake
Bake in the preheated 350°F oven for 1 hour 15 minutes, or until the top is lightly golden and the center barely jiggles.
Time: PT1H15M
Temperature: 350°F
Cool in the Oven
Turn off the oven, crack the door open, and let the cheesecake sit in the residual heat for about 30 minutes.
Time: PT0M
Refrigerate Overnight
Remove the foil, cover the cheesecake with plastic wrap, and refrigerate for at least 6 hours or overnight until completely set.
Time: PT0M
Unmold and Drizzle
Run a thin knife around the edge, release the springform, and place the cheesecake on a serving plate. Melt 2 tbsp Biscoff cookie butter and drizzle over the top.
Time: PT5M
Add Topping and Garnish
Pipe or spread whipped cream (or stabilized buttercream) over the cheesecake. Arrange Biscoff sandwich cookies on top and sprinkle with extra crushed Biscoff crumbs.
Time: PT5M
Nutrition Facts
- Calories
- 350
- Protein
- 5 g
- Carbohydrates
- 30 g
- Fat
- 22 g
- Fiber
- 1 g
Dietary info: Vegetarian, Contains gluten, Contains dairy
Allergens: Milk, Eggs, Wheat
Ingredient Substitutions
- Instead of Lotus Biscoff Cookies: Speculoos cookies, Ginger snaps
- Instead of Unsalted Butter: Melted coconut oil, Melted margarine
- Instead of Cream Cheese: Neufchatel cheese, Mascarpone (for richer texture)
- Instead of Granulated Sugar: Caster sugar, Honey (reduce other liquids)
- Instead of Cornstarch: All‑purpose flour (double amount), Tapioca starch
- Instead of Vanilla Extract: Vanilla bean paste, Maple extract
- Instead of Large Eggs: Egg substitute (for vegans), Flax egg (1 tbsp ground flax + 3 tbsp water per egg)
- Instead of Heavy Cream: Half‑and‑half, Whole milk (will be less rich)
- Instead of Ground Cinnamon: Ground nutmeg (half amount), Pumpkin pie spice (half amount)
- Instead of Lotus Biscoff Cookie Butter: Speculoos spread, Nutella (different flavor)
- Instead of Heavy Cream (for topping): Whipped topping, Mascarpone whipped with sugar
- Instead of Lotus Biscoff Sandwich Cookies: Any chocolate‑covered wafer cookie
- Instead of Additional Biscoff Cookie Butter: Caramel sauce, Chocolate ganache
Equipment Needed
- Food Processor
- Mixing Bowl
- Electric Mixer with Paddle Attachment
- Measuring Cups
- Flat‑Bottom Measuring Cup (or small cup)
- Spatula
- 9‑inch Springform Pan
- Non‑stick Cooking Spray
- Aluminum Foil
- Large Shallow Pan (for water bath)
- Wire Rack
- Plastic Wrap
- Knife (hot water‑soaked)
- Toothpick or Small Spatula (for swirling) (optional)
Critical Steps — Do Not Skip
- Crushing the Biscoff cookies to the right texture
- Baking the crust just until golden
- Beating the cream cheese until completely smooth
- Incorporating cookie butter into only half of the batter
- Sealing the pan with foil for the water bath
- Baking the cheesecake in a water bath until the center barely jiggles
- Cooling the cheesecake in the oven to prevent cracks
Chef Tips from the Video
- Use a flat‑bottom measuring cup to press the crust; it distributes pressure evenly.
- Scrape the sides of the mixing bowl after each addition of cream cheese for a uniform batter.
- If the batter is too thick, add a tablespoon of heavy cream to loosen it before swirling.
Troubleshooting
Crack on the surface of the cheesecake after cooling.
Cool the cheesecake slowly in the turned‑off oven with the door cracked, and ensure the water bath seal is tight to avoid rapid temperature changes.
Crust becomes soggy.
Make sure the crust is fully baked and cooled before adding the filling; also wrap the pan tightly with foil during the water bath.
Swirl pattern looks blended instead of marbled.
Add the cookie‑butter batter gently and swirl quickly with a toothpick; avoid over‑mixing.
Storage
Refrigerator: Cover tightly with plastic wrap; keep for up to 5 days.
Freezer: Wrap in double layers of plastic wrap and foil; freeze up to 1 month. Thaw in refrigerator before serving.
Room temperature: Not recommended; cheesecake may spoil.
Make-Ahead Tips
- The crust can be baked up to 2 days ahead; store in an airtight container.
- Prepare the batter and keep it refrigerated; bake within 24 hours for best texture.
- Cheesecake can be fully baked, cooled, and refrigerated up to 3 days before serving.
Frequently Asked Questions
What is the cultural significance and history of Biscoff cookies in Belgian cuisine?
Biscoff cookies, originally known as Speculoos, are traditional spiced shortcrust biscuits from Belgium. They were first made by the Lotus company in 1932 and became famous as the classic airplane snack served on many international flights.
How are Lotus Biscoff cookies traditionally served in Belgium?
In Belgium, Biscoff cookies are often enjoyed with coffee or tea, sometimes spread with the iconic Biscoff cookie butter. They are also used in desserts like tiramisu or as a crunchy topping for ice cream.
What regional variations of Biscoff‑flavored desserts exist in European cuisine?
Beyond the classic cookie, European bakers incorporate Biscoff into cheesecakes, mousse, and layered cakes. In the Netherlands, a Biscoff‑infused custard called "speculoos crème" is popular, while in France you’ll find Biscoff‑topped mille‑feuille.
What occasions or celebrations is Biscoff Cookie Cheesecake traditionally associated with in Belgian or European culture?
While not tied to a specific holiday, Biscoff Cookie Cheesecake is a festive dessert for birthdays, family gatherings, and holiday meals because its rich, spiced flavor feels both comforting and celebratory.
What makes Biscoff Cookie Cheesecake special or unique in American dessert cuisine?
The cheesecake combines the creamy tang of classic American cheesecake with the caramel‑spice notes of Biscoff cookie butter, creating a cross‑cultural dessert that feels familiar yet novel to American palates.
What are the most common mistakes to avoid when making Biscoff Cookie Cheesecake?
Common errors include over‑baking the crust, not sealing the pan with foil for the water bath (which leads to soggy edges), and over‑mixing the batter after adding eggs, which can cause cracks.
Why does this Biscoff Cookie Cheesecake recipe use a water bath instead of baking the cheesecake dry?
The water bath provides gentle, even heat, preventing the delicate cheesecake from drying out and cracking. It also helps the center set slowly, giving a smooth, velvety texture.
Can I make Biscoff Cookie Cheesecake ahead of time and how should I store it?
Yes, bake the cheesecake, let it cool, then refrigerate it covered for up to 5 days. For longer storage, wrap it tightly and freeze; thaw in the refrigerator before serving.
What texture and appearance should I look for when the Biscoff Cookie Cheesecake is done cooking?
The top should be lightly golden with a subtle sheen, and the center should barely jiggle when the pan is gently shaken. A slight wobble indicates the cheesecake is set but still creamy inside.
What does the YouTube channel 901 Cravings specialize in?
The YouTube channel 901 Cravings focuses on creative, indulgent dessert recipes that blend familiar comfort foods with trendy twists, often featuring detailed step‑by‑step tutorials for home cooks.
How does the YouTube channel 901 Cravings' approach to dessert cooking differ from other dessert channels?
901 Cravings emphasizes approachable, ingredient‑focused recipes that use everyday pantry items while still delivering restaurant‑quality results. The host often shares personal anecdotes and practical tips that make the recipes feel relatable and fun.
Last updated: September 2, 2026
