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If you enjoy crispy, crunchy Biscoff cookies, get ready to love my recipe for Biscoff Cheesecake! This sweet and decadent mini Biscoff cheesecake recipe is packed with Biscoff cookies and cookie butter for an unbelievable treat. Even beginners can make this easy cheesecake!
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Biscoff Cheesecake Ingredients Notes
- Biscoff cookies: Lotus biscoff cookies are a truly unique cookie treat that I personally cannot get enough of. Instead of graham crackers, biscoff cookies make the crust for these cheesecake bars.
- Unsalted butter: Make sure to use unsalted butter to avoid a salty cheesecake!
- Cream cheese: You will want your cream cheese to be softened before using it. For this reason, I recommend allowing it to sit at room temp for 30 minutes or so until soft. Make sure not to use whipped cream cheese - it is not the same.
- Biscoff cookie butter: This is mixed into the cheesecake filling for a truly fantastic cookie butter taste.
- White sugar
- Greek yogurt
- Vanilla: For a budget-friendly alternative, you can also use Mexican imitation vanilla.
- Eggs
How to Make Biscoff Cheesecake
Biscoff Cookie Crust Instructions
- Preheat the oven to 350°F, and line a 9 by 9-inch baking dish with parchment paper.
- Crush the cookies into crumbs by hand or with a food processor, then combine with sugar and melted butter in a bowl, mixing until smooth.
- Press the mixture into the pan until it makes a firm, even layer across the bottom. Then bake for 5-7 minutes, and set aside to cool.
Biscoff Cheesecake Filling Instructions
- In a large bowl and using a hand mixer, whip the cream cheese, cookie butter, and the remaining sugar until smooth and creamy.
- Add in the Greek yogurt and vanilla, and mix again.
- Then add in the eggs. Mix only until just combined- don't over-mix!
- Pour the cheesecake batter over the crust and spread it into an even layer using a spatula.
- Bake for 40-45 minutes until the cheesecake is set, and the center is slightly jiggly. Remove immediately if it begins to crack!
- Turn off the heat without removing the cheesecake. Allow it to cool for one hour before removing it and cooling to room temperature. Then, melt the remaining cookie butter and pour it over the cheesecake, spreading it into a nice, even layer.
- Transfer the cheesecake to the fridge, wrapped in plastic wrap, to set for at least 5 hours. Then slice, serve, and enjoy!
Biscoff Cheesecake Recipe Tips
- Avoid opening the oven door as much as possible once the cheesecake is baking. This will avoid temperature changes that can cause cracks.
- This recipe makes a square cheesecake perfect for cutting into bars, but you can also make a round cheesecake using a springform pan. If you bake cheesecake in a springform pan, wrap the pan in foil before placing it in a water bath.
- Make sure not to mix the filling too much after adding the eggs! Once it looks evenly mixed in and no streaks of egg are visible, stop mixing it.
- Room-temperature cream cheese will blend much easier than cold, making it easier to remove lumps.
- Top it with my delicious homemade whipped cream for an extra decadent dessert.
Alternate Cooking Methods
You can also make this creamy Biscoff cheesecake in the Instant Pot by following my Instant Pot Cheesecake Recipe or in a springform pan without a water bath by following my Strawberry Swirl Cheesecake recipe. Simply use the same crust and topping ingredients you would use in this recipe.
What to Serve with Biscoff Cheesecake
FAQ
Biscoff cookies, or speculoos cookies, have a sweet and buttery flavor profile with subtle hints of winter spices such as nutmeg, ginger, and cinnamon. These light spice notes pair with the crisp cookie texture and come out especially strong in the cookie butter spread!
Lotus cookie butter is what it sounds like: a spread made mainly from powdered Biscoff cookies! Other ingredients in Lotus biscoff spread include candy syrup, oils, sugar, and emulsifiers. It's important to check the full ingredients list for any allergy concerns!
You can use crunchy cookie butter to make the topping of this cheesecake recipe, if you like. Or, feel free to crumble additional biscoff cookies over the cheesecake after baking, for a little added crunch.
You can freeze this cheesecake bars recipe for up to 2 months. Store it in a freezer-safe container tightly wrapped with plastic and foil. Don't forget to label with the freezing date!
Mini Biscoff Cheesecake
My love for Biscoff cookies is old and rooted in nostalgia. It's the flavor of my grandparent's house, the flavor of travel pack cookies, the flavor of early morning cookies and coffee in unfamiliar cities. The lightly spiced, sweet crunch is one of a kind.
So why not combine two good things and make a cheesecake? Biscoff cheesecake is the perfect combination of creamy, decadent cheesecake filling, crisp and sweet cookie crust, and luscious melted cookie butter. Cook it up in a springform pan or cut it into squares—this easy cheesecake recipe is perfect for all occasions!
Biscoff Cheesecake
Equipment
- 9x9 Baking pan or 9" springform pan
- Roasting pan optional
Ingredients
Crust Ingredients
- 1½ cups Biscoff Cookies - crumbled
- 3 Tablespoons Sugar - optional
- 6 Tablespoons Unsalted butter - melted
Filling Ingredients
- 24 oz Cream cheese - room temperature
- 1 cup Lotus Biscoff cookie butter
- 1 cup Sugar
- ½ cup Greek yogurt - plain
- 1 teaspoon Vanilla extract
- 3 large Eggs
Topping Ingredients
- ¾ cup Lotus Biscoff cookie butter - melted
- Biscoff cookie crumbles - for decoration
Instructions
- Preheat the oven to 350°F, and line a 9"x9" baking dish with parchment paper.
- Crush the cookies into crumbs and combine 1½ cups cookie crumbs, 3 tablespoons of sugar, and the melted butter into a bowl, mixing until smooth.1½ cups Biscoff Cookies,3 Tablespoons Sugar,6 Tablespoons Unsalted butter
- Press the mixture into the pan until it makes a firm, even layer across the bottom. Then bake for 5-7 minutes, and set aside to cool.
- In a large bowl and using a hand mixer, beat together the cream cheese, 1 cup of cookie butter, and the remaining sugar until smooth and creamy.24 oz Cream cheese,1 cup Lotus Biscoff cookie butter,1 cup Sugar
- Add in the Greek yogurt and vanilla, and mix again.½ cup Greek yogurt,1 teaspoon Vanilla extract
- Then add in the eggs. Mix only until just combined- don't over-mix!3 large Eggs
- Pour the filling over the crust and spread into an even layer using a spatula.
- Bake for 40-45 minutes, or until the cheesecake is set and the center is only slightly jiggly. Remove immediately if it begins to crack!
- Without removing the cheesecake, open the oven door and turn off the heat. Allow to cool for one hour before removing and cooling to room temperature. Then melt the remaining cookie butter and pour it over the cheesecake, spreading it into a nice even layer.¾ cup Lotus Biscoff cookie butter,Biscoff cookie crumbles
- Transfer the cheesecake to the fridge, wrapped in plastic wrap, to set for at least 5 hours. Then slice, serve, and enjoy!
Notes
- Avoid opening the oven door as much as possible once the cheesecake is baking. This will avoid temperature changes that can cause cracks.
- The best way to avoid cheesecakes cracking is to use a water bath! Simply place the cheesecake pan in a larger roasting pan, and fill the roasting pan with ½-1" of hot water. Place both in the oven when it's time to bake the cheesecake.
- This recipe makes a square cheesecake perfect for cutting into bars, but you can also make a round cheesecake using a springform pan. If using springform, wrap the pan in foil before placing it in a water bath.
- Make sure not to mix the filling too much after adding the eggs! Once it looks evenly mixed in and no streaks of egg are visible, stop mixing it.
- Room temperature cream cheese will blend a lot easier than cold, making it easier to remove lumps.
- Feel free to adjust the levels of sugar to your tastes. The cookies are naturally sweet!
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