There’s currently a viral recipe floating around the internet for something called a “healthy Japanese Biscoff cheesecake.” If you’ve seen it, you know what I mean… and if you haven’t – good for you!! It is literally just yogurt with Biscoff cookies shoved into it, chilled until set, and labeled a cheesecake.
Which is totally fine! If you want yogurt… you should absolutely have yogurt. But if you want cheesecake? I think you should just have cheesecake.
That’s what inspired this recipe. I am not trying to make a lighter, healthier version here, or something that kind of satisfies the craving. I wanted a proper, creamy, indulgent Biscoff cheesecake that actually tastes like what it’s supposed to be! It’s rich, it’s sweet, it’s spiced… it’s dessert!!!
Ingredients
The ingredients for this one are super straightforward. The crust is made from crushed Biscoff cookies, mixed with melted butter, a bit of sugar, and salt to balance out all that sweetness. It’s buttery, crunchy, and the perfect base for the filling.
The cheesecake filling itself is simple and classic: cream cheese, sugar, eggs, Greek yogurt (or sour cream), vanilla, and a generous scoop of Biscoff spread mixed right in. I like using Greek yogurt because it’s what I always have on hand, but sour cream works as well – they’re totally interchangeable here.
For the topping, it could not be easier. It is just melted Biscoff spread and crushed Biscoff cookies. That’s it!
Steps
I know cheesecake can feel intimidating, but this recipe is very approachable. There are a few steps and a long chill time, so it’s not a last-minute dessert, but none of the techniques are complicated. Check out my post here for a pile of tips: How to Make the Perfect Cheesecake.
You’ll start by making the crust: mix everything together, press it into the pan, and bake it for 10 minutes. Once the crust is out of the oven, you’ll lower the oven temperature and mix up the filling. Cream cheese and sugar first, then eggs, then the rest of the ingredients. Remember to scrape down the sides of the bowl as you go, and mix until everything is just combined.
Pour the filling into the pan, bake it gently, and then let it cool slowly. After it’s fully chilled, you finish it with melted Biscoff spread and crushed cookies.
Water Bath Tip
Cheesecakes can be a little finicky sometimes, but a water bath makes a huge difference. To avoid leaks, I don’t actually put my springform pan in the water. Instead, I place a pan of hot water on the rack below the cheesecake. This keeps the oven moist and steamy, helps the cheesecake bake evenly, and gives you that ultra-creamy texture, without the risk of a soggy crust.
How to Avoid Cracking
Cracks happen, but they’re also very preventable. The biggest culprits are:
- Overmixing the batter, which adds too much air
- Baking too hot, which cooks the outside too fast
- Sudden temperature changes, which cheesecakes absolutely hate
- Overbaking, which dries everything out
Here’s how we avoid all that:
- Mix on low speed and stop as soon as everything is combined
- Bake low and slow at 300°F
- Use a water bath and let the cheesecake cool gradually
- Pull it from the oven when it’s just set – it will still look slightly jiggly
The chilling time is crucial here. The cheesecake doesn’t fully set until it’s had a few hours in the fridge.
But also, remember that cracks in your cheesecake aren’t the end of the world-they don’t affect the flavour, and you can easily cover them with the topping to still have a beautiful finish!
The Biscoff Topping
This is one of the easiest “decorating” steps you’ll get – warmed Biscoff spread gets poured over the chilled cheesecake, creating a smooth, glossy layer that sets just enough to slice cleanly. A handful of crushed Biscoff cookies on top adds texture and makes it look finished with very minimal effort.
Storage & Serving
This cheesecake is best stored in the fridge and will keep for up to five days. For the perfect texture, let it sit at room temperature for about an hour before serving. That way, every bite is creamy, smooth, and full of flavour.
Video Tutorial
Here’s a short video showing the steps:
Happy baking!
Biscoff Cheesecake
Ingredients
Crust
- 240 g Biscoff cookie crumbs
- 70 g butter melted
- 1 tablespoon sugar
- 1 teaspoon salt
Cheesecake Filling
- 2 bricks cream cheese room temperature (16 oz / 454 g total)
- 135 g sugar 2/3 cup
- 2 eggs room temperature
- 150 g Biscoff spread
- 1 teaspoon vanilla extract
- 80 g sour cream or Greek yogurt
Topping
- 120 g Biscoff spread melted
- Crushed Biscoff cookies for sprinkling
Instructions
For the Crust
- Preheat the oven to 350°F (175°C).
- In a bowl, mix together the Biscoff cookie crumbs, melted butter, sugar, and salt until it looks like wet sand.
- Press firmly into the bottom of a 7-inch springform pan.
- Bake for 10 minutes, then set aside to cool slightly.
For the Cheesecake Filling
- Lower the oven temperature to 300°F (150°C).
- In a large bowl, beat the cream cheese and sugar until smooth and creamy, scraping down the sides as needed.
- Add the eggs one at a time, mixing just until combined after each.
- Mix in the Biscoff spread, vanilla, and sour cream (or Greek yogurt) until smooth. Do not overmix.
- Lightly spray the sides of the pan with cooking spray, then pour the filling over the crust.
- Place the pan in a water bath and bake for 60 minutes.
- Turn off the oven and leave the cheesecake inside for 30 minutes.
- Crack the oven door open slightly and leave for another 30 minutes.
- Remove from the oven and cool at room temperature for 1 hour, then refrigerate for at least 4 hours, preferably overnight.
For the Topping
- Gently melt the Biscoff spread until pourable (microwave in short bursts).
- Pour over the chilled cheesecake and spread evenly.
- Sprinkle generously with crushed Biscoff cookies.
- Chill for 20–30 minutes to set before slicing.
To Serve
- Remove the cheesecake from the fridge about 30–45 minutes before serving for the best texture and flavour.
