Biscoff Cookie Butter Cheesecake is a delightful dessert that combines the rich flavors of cream cheese with the unique taste of Biscoff cookie butter. This cheesecake is creamy, sweet, and absolutely irresistible. It’s perfect for gatherings, celebrations, or a cozy night in with the family.

why make this recipe

You should make this recipe because it’s so easy and incredibly tasty! The combination of cookie crumbs and creamy cheesecake makes for a dessert everyone will love. Plus, if you enjoy Biscoff cookies, this cheesecake is a must-try. It’s a crowd-pleaser that will impress your friends and family, and it’s just the right treat to satisfy your sweet tooth.

how to make Biscoff Cookie Butter Cheesecake

Ingredients:

2 cups Biscoff cookie crumbs
1/4 cup granulated sugar
1/2 cup unsalted butter, melted
16 oz cream cheese, softened
3/4 cup granulated sugar
1 cup Biscoff cookie butter

Directions:

Preheat your oven to 350°F (175°C).
In a mixing bowl, combine Biscoff cookie crumbs, granulated sugar, and melted butter. Mix until well combined.
Press the mixture firmly into the bottom of a 9-inch springform pan to form the crust.
Bake the crust for about 10 minutes, then remove it from the oven and let it cool.
In another bowl, beat the softened cream cheese until smooth. Gradually add in the granulated sugar and continue to beat until combined.
Add the Biscoff cookie butter and mix until fully incorporated.
Pour the cheesecake filling onto the cooled crust and spread it evenly.
Bake the cheesecake for about 50-60 minutes, or until the center is set.
Allow the cheesecake to cool at room temperature, then refrigerate for at least 4 hours before serving.

how to serve Biscoff Cookie Butter Cheesecake

You can serve this cheesecake plain or with some whipped cream on top. Adding chocolate shavings or a drizzle of caramel can make it even more special. It’s also great with fresh fruit like berries.

how to store Biscoff Cookie Butter Cheesecake

Store any leftover cheesecake in the refrigerator. Make sure to cover it well with plastic wrap or keep it in an airtight container. It will stay fresh for about 5-7 days.

tips to make Biscoff Cookie Butter Cheesecake

Make sure your cream cheese is at room temperature for a smooth filling.
Don’t skip cooling the crust; this helps keep it firm.
Let the cheesecake chill overnight for the best flavor and texture.

variation

If you want to add a twist, try mixing in some chopped nuts or a layer of Biscoff spread on top before serving. You can also use Oreo crumbs for the crust instead of Biscoff crumbs for a different taste.

FAQs

1. Can I make this cheesecake ahead of time?
Yes! It’s great to make it a day or two in advance. Just make sure to refrigerate it until you’re ready to serve.

2. Is it necessary to use a springform pan?
Using a springform pan makes it easier to remove the cheesecake after it’s set. If you don’t have one, you can use a regular pie pan, but it may be trickier to serve.

3. Can I freeze Biscoff Cookie Butter Cheesecake?
Yes, you can freeze it! Just make sure to wrap it tightly and it can last up to 3 months in the freezer. Let it thaw in the fridge before serving.

Biscoff Cookie Butter Cheesecake

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Ingredients

2 cups Biscoff cookie crumbs
1/4 cup granulated sugar
1/2 cup unsalted butter melted
16 oz cream cheese softened
3/4 cup granulated sugar
1 cup Biscoff cookie butter

Instructions

Preheat your oven to 350°F (175°C).
In a mixing bowl, combine Biscoff cookie crumbs, granulated sugar, and melted butter. Mix until well combined.
Press the mixture firmly into the bottom of a 9-inch springform pan to form the crust.
Bake the crust for about 10 minutes, then remove it from the oven and let it cool.
In another bowl, beat the softened cream cheese until smooth. Gradually add in the granulated sugar and continue to beat until combined.
Add the Biscoff cookie butter and mix until fully incorporated.
Pour the cheesecake filling onto the cooled crust and spread it evenly.
Bake the cheesecake for about 50-60 minutes, or until the center is set.
Allow the cheesecake to cool at room temperature, then refrigerate for at least 4 hours before serving.