YT Recipe

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

  1. 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

  2. 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

  3. 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

  4. 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

  5. Cool the Crust

    Remove the pan and let the crust cool on a wire rack while you prepare the filling.

    Time: PT0M

  6. 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

  7. Incorporate Remaining Cream Cheese

    Add the second 8‑oz package of cream cheese, one at a time, beating well after each addition.

    Time: PT2M

  8. 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

  9. Blend in Heavy Cream

    Pour in 1 cup heavy cream and beat on low until just blended, about 2 minutes.

    Time: PT2M

  10. Fold in Cinnamon

    Gently fold 1 tablespoon ground cinnamon into the batter with a spatula.

    Time: PT1M

  11. 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

  12. 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

  13. 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

  14. 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

  15. 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

  16. 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

  17. 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

  18. 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

Last updated: April 19, 2026

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The Best Biscoff Cookie Cheesecake

Recipe by 901 Cravings

A rich, creamy cheesecake flavored with cinnamon and swirled with Lotus Biscoff cookie butter, set on a buttery Biscoff cookie crust. Finished with a drizzle of melted cookie butter, whipped cream, and crunchy Biscoff sandwich cookies, this dessert captures the nostalgic taste of airplane cookies in a sophisticated form.

MediumAmericanServes 10

Shop all ingredients on Amazon in one click • Printable PDF with shopping checklist

Source Video
21m
Prep
1h 44m
Cook
15m
Cleanup
2h 20m
Total

Cost Breakdown

$75.13
Total cost
$7.51
Per serving

Critical Success Points

  • • 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

Safety Warnings

  • • Handle hot oven and boiling water bath with oven mitts.
  • • Melted butter and cookie butter are very hot; avoid splatter.
  • • Use a sharp knife soaked in hot water to cut the cheesecake cleanly.

Frequently Asked Questions

Everything you need to know about this recipe

Q

What is the cultural significance and history of Biscoff cookies in Belgian cuisine?

A

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.

cultural
Q

How are Lotus Biscoff cookies traditionally served in Belgium?

A

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.

cultural
Q

What regional variations of Biscoff‑flavored desserts exist in European cuisine?

A

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.

cultural
Q

What occasions or celebrations is Biscoff Cookie Cheesecake traditionally associated with in Belgian or European culture?

A

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.

cultural
Q

What makes Biscoff Cookie Cheesecake special or unique in American dessert cuisine?

A

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.

cultural
Q

What are the most common mistakes to avoid when making Biscoff Cookie Cheesecake?

A

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.

technical
Q

Why does this Biscoff Cookie Cheesecake recipe use a water bath instead of baking the cheesecake dry?

A

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.

technical
Q

Can I make Biscoff Cookie Cheesecake ahead of time and how should I store it?

A

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.

technical
Q

What texture and appearance should I look for when the Biscoff Cookie Cheesecake is done cooking?

A

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.

technical
Q

What does the YouTube channel 901 Cravings specialize in?

A

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.

channel
Q

How does the YouTube channel 901 Cravings' approach to dessert cooking differ from other dessert channels?

A

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.

channel
More like this:American RecipesDessert RecipesMore by 901 Cravings

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