This post may contain paid links. If you make a purchase through links on our site, we may earn a commission.
If you love crispy, crunchy Biscoff cookies, get ready for my Biscoff Cheesecake Recipe to change your life! This sweet and decadent cheesecake is packed with Biscoff cookies and Lotus cookie butter for an unbelievable treat.
Jump to:
Lotus Cheesecake
My love for Biscoff cookies is old and rooted in nostalgia. It’s the flavor of my grandparents’ 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 with it? Biscoff cheesecake is the perfect combination of creamy, decadent cheesecake filling, crisp and sweet cookie crust, and a topping of 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!
Intimidated by the concept of baking cheesecake? Don’t be! With my tips for keeping cheesecake from cracking and easy step-by-step instructions, you’ll be making perfectly smooth, picturesque cheesecake in no time!
Ingredients for Lotus Biscoff Cheesecake
- Biscoff cookies
- Unsalted butter
- Cream cheese
- Biscoff cookie butter
- White sugar
- Greek yogurt
- Vanilla
- Eggs
How to Make Cheesecake with Biscoff Crust
How to Make Biscoff Cookie Crust
- 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.
How to Make Cheesecake Filling
- In a large bowl and using a hand mixer, beat together 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 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.
- Transfer the cheesecake to the fridge, wrapped in plastic wrap, to set for at least 5 hours. Then slice, serve, and enjoy!
Tips for Making Cheesecake Bars
- Avoid opening the oven door as much as possible once the cheesecake is baking. This will avoid temperature changes that can cause cracks.
- Although our recipe does not require one, 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 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 a lot easier than cold, making it easier to remove lumps.
Top Tip – Instant Pot or Oven (No Water Bath)
You can also make this creamy biscoff cheesecake in the Instant Pot by following our Instant Pot Cheesecake Recipe, or in a springform pan without a water bath by following our Strawberry Swirl Cheesecake recipe. Simply use the same crust and topping ingredients you would use in this recipe.
FAQ for Biscoff Cheesecake Recipes
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!
Cheesecake Recipes
📌 Pin it for later!
Did you enjoy this page? Save it on Pinterest for later!If you enjoyed the recipe, leave a comment and a rating below!
📋 Recipe
Biscoff Cheesecake
Equipment
- 9×9 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
See our Cooking Conversions Chart for help converting measurements!
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!
Comments
No Comments