There's something downright irresistible about a dessert that combines creamy textures and rich, spiced flavors. This Biscoff Cookie Butter Cheesecake Recipe is exactly that—a no-bake delight that layers smooth cheesecake with the signature caramelized crunch of Biscoff cookies and that luscious cookie butter spread. Trust me, it’s a decadent treat that’s as fun to make as it is to eat.
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Why You'll Love This Recipe
I can’t get enough of this recipe because it captures everything I adore about cookie butter in one creamy, dreamy cheesecake. It’s a showstopper that doesn’t need an oven, making it my go-to when I want an impressive dessert without the stress.
- No-bake ease: You’ll have your cheesecake ready quickly with minimal fuss—perfect for busy days or last-minute guests.
- Layered decadence: The hidden Biscoff cookie butter layer in the middle elevates every bite with a burst of flavor and texture.
- Perfect balance: Creamy, sweet, and slightly spiced, it’s a flavour combo that feels both indulgent and comforting.
- Impressive yet simple: You don’t need fancy tools or baking skills—just patience while it chills and sets.
Ingredients & Why They Work
Each ingredient is chosen not just for taste but for how it plays off the others to achieve that trademark Biscoff cookie butter cheesecake magic. The buttery crust, creamy filling, and extra cookie crunch all come together harmoniously.
- Biscoff cookies: These are the star for both the crust and the hidden crunch layer; their caramelized cinnamon notes give the cheesecake its unique character.
- Unsalted butter: Melted butter binds the crust perfectly without overpowering the biscoff flavor.
- Sea salt: Just a pinch enhances the sweetness and balance, preventing the cheesecake from tasting flat.
- Heavy whipping cream: Cold cream beaten to stiff peaks brings lightness and fluffy texture to the cheesecake.
- Cream cheese: Softened for easy mixing, it provides that classic creamy base crucial to any cheesecake.
- Powdered sugar: Sifted, so it blends smoothly without gritty sugar bites.
- Biscoff spread: This dreamy cookie butter is incorporated both in the filling and the hidden layer, layering that signature flavor throughout.
Make It Your Way
One of the reasons I keep coming back to this Biscoff Cookie Butter Cheesecake Recipe is how easy it is to tweak for your own tastes! You can dial up the cookie butter for a more intense flavor, or even try swapping out the crust cookies for something like graham crackers if you want a twist.
- Variation: I once made a chocolate swirl version by melting dark chocolate and folding it through the cheesecake filling before chilling. It gave a rich depth that pairs beautifully with biscoff’s caramel notes.
- Dietary tweak: For a gluten-free treat, use gluten-free speculoos-style cookies to keep that authentic flavor but safe for sensitive diets.
- Seasonal touch: Adding a sprinkle of crushed gingerbread cookies in the hidden layer adds a lovely holiday vibe.
Step-by-Step: How I Make Biscoff Cookie Butter Cheesecake Recipe
Step 1: Crafting the Ultimate Biscoff Crust
First, crush about 13 ounces of Biscoff cookies into fine crumbs—I like using a food processor for this for a nice uniform base but a zip-lock bag and rolling pin work just as well. Mix the crumbs with 5 tablespoons of melted unsalted butter and a pinch of sea salt to bring everything together. Press this mixture firmly into the base of a springform pan to form the crust. Don’t skimp on packing—this base needs to be sturdy enough to hold all that creamy filling and those cookie layers!
Step 2: Whipping Up the Creamy Filling
Beat 24 ounces of softened cream cheese until silky smooth. Gradually add 2 cups of sifted powdered sugar and 1 cup of Biscoff spread, blending until fully combined. In a separate bowl, whip 1 ¼ cups of cold heavy whipping cream with ⅛ teaspoon sea salt until stiff peaks form. Fold the whipped cream carefully into the cream cheese mixture—this step is crucial for that airy, melt-in-your-mouth texture.
Step 3: The Secret Layer of Goodness
Spread about ¾ cup of melted Biscoff spread evenly over your pressed crust. Then, sprinkle 6 crumbled Biscoff cookies on top for a delightful crunch surprise. This layer is what sets this cheesecake apart—a hidden treasure of texture and flavor that everyone loves discovering!
Step 4: Assemble & Chill
Pour the cheesecake filling over the cookie butter layer, smoothing it out with a spatula. For extra flair, drizzle ¼ cup of melted Biscoff spread on top and scatter 8 more crumbled cookies before popping the whole thing in the fridge. Let it chill for at least 4 hours, or ideally overnight, to set properly.
Top Tip
After making this cheesecake a few times, I’ve learned that attention to texture really makes all the difference. Here are my go-to tips for success:
- Chill Thoroughly: Don’t rush the chilling process; the cheesecake firms up best after a minimum of 4 hours, and overnight is even better.
- Whip Cream Properly: Use cold cream and beat to stiff peaks to get that perfect light texture, or your filling might feel dense.
- Press Crust Firmly: Take a moment to really press that cookie crust into the pan; it helps keep slices intact when serving.
- Room Temperature Ingredients: Soften your cream cheese well ahead of time to avoid lumps and ensure a smooth batter.
How to Serve Biscoff Cookie Butter Cheesecake Recipe
Garnishes
I love finishing this cheesecake with a sprinkle of extra crushed Biscoff cookies and a light drizzle of caramel sauce for added shine and a final sweet boost. Toasted chopped pecans or a dollop of whipped cream on the side make it feel extra special.
Side Dishes
This cheesecake pairs wonderfully with a strong cup of coffee or a rich chai latte, bringing out those warm spices in the Biscoff cookies. If serving at a party, fresh berries or a simple fruit salad add a refreshing contrast to the richness.
Creative Ways to Present
For birthdays or holidays, I sometimes arrange individual cheesecake slices on a platter lined with Biscoff crumbs and edible flowers—makes for a stunning presentation! Alternatively, layering the cheesecake in clear glass trifle bowls with alternating cookie crumbs and cream makes a fun, inviting dessert display.
Make Ahead and Storage
Storing Leftovers
I keep leftover cheesecake covered tightly with plastic wrap or in an airtight container in the fridge. It stays fresh and creamy for up to 5 days — if it lasts that long! I’ve found it tastes even better after a day or two as the flavors settle.
Freezing
If I’m making a big batch, I’ll slice the cheesecake and freeze individual portions wrapped well in plastic wrap and foil. This way, I pull out exactly what I need, and it defrosts beautifully in the fridge overnight without losing creaminess.
Reheating
This cheesecake is best enjoyed chilled and doesn’t require reheating. Just thaw frozen slices slowly in the fridge for the best texture and flavor experience.
Frequently Asked Questions:
Yes! Crunchy Biscoff spread can add a fun texture, but it might make the cheesecake slightly less smooth. If you like little bits of cookie butter crunch, it’s a delicious variation to try.
While a springform pan makes removing the cheesecake easier, you can use any cake pan lined with parchment paper and carefully invert or slice directly in the pan. Just press the crust firmly so it holds together.
For the best results, chill the cheesecake for at least 4 hours to let it set properly, but overnight chilling is ideal for a firmer texture and deeper flavor melding.
This version uses cream cheese and heavy cream, but to make it vegan or dairy-free, you can try substituting with plant-based cream cheese and whipped coconut cream. The flavor will be different, but still tasty!
Final Thoughts
This Biscoff Cookie Butter Cheesecake Recipe holds a special spot in my dessert rotation because it’s the perfect blend of simple prep and decadent flavor. It’s a crowd-pleaser that’s easy enough to make on a whim but impressive enough for celebrations. I can’t wait for you to try it and discover your own favorite ways to enjoy this cookie butter dream!
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Biscoff Cookie Butter Cheesecake Recipe
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 6 hours 20 minutes
- Yield: 12 servings
- Category: Dessert
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Description
This ultra creamy no-bake Biscoff Cheesecake features a crunchy Biscoff cookie crust, a luscious cream cheese filling infused with Biscoff spread, and a hidden layer of crushed Biscoff cookies and cookie butter in the middle. It's a quick and easy dessert packed with the warm, caramelized flavors of Biscoff that cheesecake lovers will adore.
Ingredients
Crust
- 13 oz biscoff cookies (375g, about 1.5 packs)
- 5 tablespoons unsalted butter (melted)
- ¼ teaspoon sea salt
Filling
- 24 oz cream cheese (softened)
- ⅛ teaspoon sea salt
- 2 cups powdered sugar (sifted)
- 1 cup biscoff spread
- 1 ¼ cup heavy whipping cream (cold)
Layer
- 6 biscoff cookies (crumbled)
- ¾ cup biscoff spread (melted)
- 8 cookies (crumbled)
Instructions
- Prepare Crust: Crush the biscoff cookies to fine crumbs in a food processor or by placing them in a sealed bag and crushing with a rolling pin. Combine the cookie crumbs with melted unsalted butter and ¼ teaspoon sea salt until evenly mixed. Press the mixture firmly into the base of a springform pan to form an even crust layer. Chill in the refrigerator while preparing the filling.
- Make Filling: In a large bowl, beat the softened cream cheese until smooth and creamy using a hand mixer or stand mixer. Add ⅛ teaspoon sea salt and sifted powdered sugar, mixing until fully incorporated and fluffy. Gently fold in the biscoff spread until evenly combined.
- Whip Cream: In a separate chilled bowl, whip the cold heavy whipping cream to stiff peaks using a mixer. Carefully fold the whipped cream into the cream cheese and biscoff mixture, preserving the airy texture.
- Layer the Cheesecake: Spread half of the cheesecake filling over the chilled crust. Drizzle and gently spread the melted ¾ cup biscoff spread over the filling. Sprinkle the crumbled 6 biscoff cookies evenly over the biscoff spread layer. Spread the remaining cheesecake filling over the cookie layer to cover completely.
- Top and Chill: Sprinkle the top with the 8 crumbled cookies for texture and visual appeal. Cover the cheesecake with plastic wrap and refrigerate for at least 6 hours, preferably overnight, to allow it to set and the flavors to meld perfectly.
- Serve: Once chilled and set, carefully remove the springform pan rim. Slice and serve chilled for a decadent, creamy dessert packed with biscoff flavors.
Notes
- This is a no-bake cheesecake, so refrigeration time is essential for setting.
- Use cold heavy cream for best whipping results.
- For a stronger biscoff flavor, swirl some extra biscoff spread on top before serving.
- Ensure cream cheese is fully softened to avoid lumps in the filling.
- You can substitute biscoff cookies with speculoos cookies for a similar flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 718 kcal
- Sugar: 46 g
- Sodium: 628 mg
- Fat: 41 g
- Saturated Fat: 16 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.2 g
- Carbohydrates: 73 g
- Fiber: 1 g
- Protein: 15 g
- Cholesterol: 47 mg
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