Biscoff Cookie Butter Cheesecake is a creamy dessert with a sweet, caramel-like taste. It has a crunchy crust made from Biscoff cookies and a smooth filling made with Biscoff spread and cream cheese. You don’t need to bake it, just mix the ingredients and let it chill in the fridge. It’s easy to make and very delicious.
Ingredients:
For the Crust:
- 250g Lotus Biscoff cookies
- 100g unsalted butter, melted
For the Filling:
- 500g cream cheese, at room temperature
- 300g Biscoff spread (100g for the filling, 200g for the topping)
- 1 tsp vanilla extract
- 100g icing sugar, sifted
- 300ml double cream, whipped to soft peaks
- A pinch of salt
Topping:
- Crushed Biscoff cookies
- Melted Biscoff spread
Now that you’ve got your ingredients, let’s see how to make this delicious Biscoff Cheesecake. If you love cheesecakes, you need to see our AMAZING Strawberry Cheesecake Bars.
How to Make Biscoff Cookie Butter Cheesecake:
Begin by preparing a springform cake tin (about 23cm in diameter) by lining the bottom with parchment paper.
Prepare the Crust:
Crush the Biscoff cookies until fine either in a food processor or by putting them in a plastic bag and bashing with a rolling pin. Mix the cookie crumbs with the melted butter until well combined. Press this mixture into the bottom of your cake tin, creating an even layer. Chill in the refrigerator for at least 30 minutes to set.
Make the Filling:
In a mixing bowl, combine the cream cheese, 100g Biscoff spread, vanilla extract, icing sugar, and a pinch of salt. Beat together until the mixture is smooth. Then gently fold in the whipped double cream until it’s fully incorporated.
Pour the cheesecake filling over the chilled crust and smooth the top with a spatula. Chill in the refrigerator for at least 4-6 hours, or ideally overnight, to ensure it sets properly.
Prepare the Topping:
Once the cheesecake is set, warm the remaining 200g of Biscoff spread until it’s runny but not too hot. Pour it over the cheesecake and spread gently to cover the top. Sprinkle the crushed Biscoff cookies around the edge for a decorative touch.
Chill the cheesecake for an additional hour or so to set the topping. When ready to serve, carefully remove the cheesecake from the tin and transfer it to a serving plate. Slice with a warm knife (dipped in hot water) for clean cuts and serve.
Next Up: Taste Surprises!
- Lotus Biscoff Cheesecake
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