Biscoff Cheesecake with Crunchy Cookie Crust

This silky, creamy, and incredibly flavorful Biscoff cheesecake is the dessert you’ve been dreaming of. If you love Lotus Biscoff cookies and cookie butter, this cheesecake delivers the perfect balance of sweet spice and tangy cream cheese.

Biscoff cookies and cookie butter are ideal baking ingredients — warm, caramelized, and deeply comforting. This recipe makes the most of that flavor in both the crust and the filling.

Picture a thin buttery speculoos crust with a crisp edge, topped by a dense, velvety cookie-butter cheesecake filling. For serving, the cake is finished with a warm drizzle of cookie butter for extra gloss and flavor.

If you’re new to baking cheesecakes, don’t worry: this recipe is forgiving. It can be baked with a water bath for the creamiest texture, or baked without one with a few simple adjustments. Below you’ll find clear step-by-step instructions, ingredient notes, and expert tips to help you get consistent results.

Why this Lotus Biscoff cheesecake works

If you’re already a Biscoff fan, you’ll appreciate how well this dessert showcases cookie butter. If you’re discovering it for the first time, here are a few reasons to try the recipe:

• Impressive presentation. The cheesecake looks elegant and tastes gourmet, making it a great choice for gatherings or special occasions.
• Simple to make. The method is straightforward: a pressed cookie crust and a whipped cheesecake batter. Most steps are easy to follow even for home bakers.
• Delicious contrast. The warm, caramel-like notes of cookie butter pair beautifully with tangy cream cheese for a balanced, indulgent dessert.

Ingredients for Lotus Biscoff cheesecake

Full measurements are listed in the recipe card below. Use full-fat dairy for the best texture and flavor.

• Speculoos (Lotus) cookie crumbs — made by processing whole cookies into fine crumbs
• Light brown sugar
• Melted unsalted butter
• Full-fat cream cheese (room temperature)
• Granulated sugar
• Cornstarch (or all-purpose flour)
• Full-fat sour cream (or heavy cream)
• Large eggs (room temperature)
• Vanilla extract
• Lotus Biscoff spread, warmed slightly for drizzling
• Extra Lotus biscuits and whipped cream for decorating, if desired

How to make this Lotus Biscoff cheesecake

The recipe has two main parts: the speculoos crust and the cheesecake filling. Both parts are simple, but reading the instructions ahead will ensure the best results.

To make the crust

1. Pulse speculoos cookies in a food processor (or crush with a rolling pin) until you have fine crumbs.
2. Stir the crumbs with light brown sugar and melted butter until evenly combined.
3. Press the mixture firmly and evenly into the base of an 8-inch (or 9-inch) springform pan.
4. Bake the crust at 350°F (175°C) for about 12 minutes. Remove from the oven and let cool. Once cool, wrap the bottom and sides of the pan in foil to protect it for a water bath.

To make the cheesecake filling

1. Preheat the oven to 325°F (165°C).
2. Whisk together granulated sugar and cornstarch in a small bowl and set aside.
3. Beat the room-temperature cream cheese on medium speed until smooth and lump-free, scraping the bowl as needed.
4. Add the sugar-cornstarch mixture and mix until fully incorporated and smooth.
5. Beat in the sour cream until the texture is even.
6. Add the eggs one at a time, mixing on low speed and waiting until each egg is fully incorporated before adding the next. Scrape the bowl between additions.
7. Stir in the vanilla and drizzle in the warm cookie butter, folding carefully until the batter is uniform in color and texture.
8. Pour the batter over the cooled crust and gently tap the pan on the counter to release large air bubbles.
9. Place the springform pan inside a larger, deep baking pan. Pour boiling water into the outer pan until it reaches halfway up the side of the cheesecake pan (this is the water bath).
10. Cover the pan loosely with foil (vent a few small holes) and bake 40–45 minutes, until the edges are set and the center still jiggles slightly like soft jelly.
11. Turn off the oven and let the cake cool inside with the door closed for 1–3 hours. This gradual cooling prevents cracks.
12. When cool, remove from the oven, run a warm knife around the edge, and refrigerate until completely chilled before unmolding and serving.

Variations

This cheesecake recipe is a versatile base. Try these simple variations:

• Peanut butter. Swap cookie butter for smooth peanut butter for a classic nutty twist.
• S’mores. Use graham cracker crumbs for the crust, fold melted dark chocolate into the batter, and top with toasted marshmallow fluff.
• Oreo cheesecake. Use crushed Oreos for the crust and fold additional chopped Oreos into the batter.
• White or milk chocolate. Replace cookie butter with melted white or milk chocolate for a sweeter, creamier profile.

Expert tips

• Bring all ingredients to room temperature before mixing. This ensures a smooth, lump-free batter.
• The cheesecake is done when the edges are set and the center still jiggles slightly. Turn off the oven and cool the cake inside the closed oven for 1–3 hours to prevent cracks.
• Do not open the oven door frequently while baking. Sudden temperature changes cause cracks.
• If you bake without a water bath, place the cheesecake pan on a baking sheet and reduce the oven temperature slightly (around 275°F/135°C) to reduce the risk of overcooking the edges.
• Chill the cheesecake thoroughly for at least 1–2 hours before slicing for clean slices and best texture.

Yields and storage

This recipe makes one 8- or 9-inch cheesecake, serving about 12–16 slices depending on slice size. A springform pan is recommended for easy release. Once fully chilled, cover and refrigerate. The cake will keep well for up to five days when lightly covered. Store individual slices in an airtight container.

Recipe Card — Biscoff Cheesecake

Video credit: Sugar Salt Magic

More recipes you might like

Try other classics such as vanilla cheesecake, sponge cheesecake, or rich chocolate desserts for more baking inspiration.

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