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Biscoff Cheesecake

A rich, ultra-creamy cheesecake made with a spiced Biscoff cookie crust, Biscoff spread blended into the filling, and finished with melted Biscoff and crushed cookies on top.
Prep Time20 minutes
Cook Time1 hour 30 minutes
Chill Time5 hours
Total Time6 hours 50 minutes
Course: Dessert
Keyword: biscoff, cheesecake
Servings: 8 slices

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.

Notes

Storage & Shelf Life
Store covered in the fridge for up to 5 days.
Cheesecake can be frozen (with or without the Biscoff topping) for up to 2 months. Thaw overnight in the fridge.
How to Avoid Cracking
A water bath + slow cooling is key for a smooth, crack-free cheesecake.
If cracks happen anyway, no stress! The melted Biscoff topping hides everything beautifully.