Biscoff Cookie Butter Cheesecake

This Biscoff Cookie Butter Cheesecake is a decadent, no-bake delight that perfectly marries the caramelized warmth of Speculoos cookies with the silky texture of classic cheesecake. It’s an absolute showstopper, boasting layers of crunchy Biscoff crust, a rich, smooth cookie butter filling, and a generous topping of more Biscoff spread and crumbled cookies. Whether you're a seasoned baker or a beginner looking for a simple yet impressive dessert, this Biscoff Cookie Butter Cheesecake recipe is your ticket to dessert heaven.

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Prep Time 30

Chilling Time 4

Total Time 4 30

Servings: 10 slices

Course: Cheesecake, Dessert

Cuisine: American, European (Belgian-inspired)

Ingredients Equipment Method Notes

Ingredients

For the Crust

250 grams Biscoff Lotus Cookies finely crushed (about 1 ¾ cups)
80 grams Unsalted Butter melted (about ⅓ cup)

For the Filling

680 grams Full-Fat Cream Cheese softened at room temperature (about 24 ounces)
200 grams Biscoff Cookie Butter Spread smooth variety, at room temperature (about ¾ cup + 2 tablespoons)
150 grams Granulated Sugar (about ¾ cup)
1 tsp Vanilla Extract
240 ml Heavy Cream cold (about 1 cup)

For the Topping (Optional)

120 grams Biscoff Cookie Butter Spread melted slightly for drizzling (about ½ cup)
5-6 Biscoff Lotus Cookies roughly crushed, for garnish

Equipment

9-inch springform pan
Food processor (optional, for crushing cookies)
Large mixing bowls
Electric Mixer (stand or handheld)
Rubber spatula
Offset spatula (optional)

Method

In a medium bowl, combine the finely crushed Biscoff cookie crumbs (1) and the melted unsalted butter (2). Mix thoroughly. Press the mixture firmly and evenly into the bottom of a 9-inch springform pan. Place in the refrigerator.
250 grams Biscoff Lotus Cookies, 80 grams Unsalted Butter
In a large mixing bowl, beat the softened cream cheese (4) until smooth and creamy.
680 grams Full-Fat Cream Cheese
Add the Biscoff cookie butter spread (5), granulated sugar (6), and vanilla extract (7) to the cream cheese. Beat until well combined and smooth.
200 grams Biscoff Cookie Butter Spread, 150 grams Granulated Sugar, 1 tsp Vanilla Extract
In a separate, cold bowl, whip the cold heavy cream (8) until stiff peaks form.
240 ml Heavy Cream
Gently fold the whipped cream into the cream cheese mixture until just combined.
Pour the cheesecake filling over the chilled Biscoff cookie crust. Spread evenly.
Cover and refrigerate for at least 4 hours, or preferably overnight.
Remove from pan. Drizzle melted Biscoff cookie butter spread (10) over the top and sprinkle with roughly crushed Biscoff Lotus cookies (11).
120 grams Biscoff Cookie Butter Spread, 5-6 Biscoff Lotus Cookies
Slice and serve chilled.

Notes

For clean slices, dip your knife in hot water and wipe it clean between each cut. Ensure all dairy ingredients are at room temperature for the smoothest filling.