8-Inch Biscoff Cookie Butter Cheesecake

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A buttery Biscoff crust, creamy Biscoff cheesecake, and Biscoff whipped cream round out this ultra-decadent 8-Inch Biscoff Cookie Butter Cheesecake.

When it comes to indulgent desserts, cheesecake often tops the list. It’s rich, creamy, and the perfect canvas for a variety of flavors. But have you ever tried incorporating Biscoff cookie butter into your cheesecake? If not, you’re in for a treat! This 8-Inch Biscoff Cookie Butter Cheesecake combines a super easy cookie crust with a luscious cookie butter-infused cheesecake filling. It is then topped with smooth Biscoff cookie butter and a Biscoff whipped cream making this dessert total a showstopper.

What is Biscoff Cookie Butter?

Biscoff cookies, also known as speculoos, are spiced, caramelized cookies from Belgium. Biscoff cookie butter is a spread made from these cookies, which has a smooth, buttery texture similar to peanut butter but with a distinct spiced flavor. It’s delicious spread on toast, used in baking, or even eaten straight from the jar. When you incorporate it into cheesecake, it adds a unique depth of flavor that’s warm, slightly spiced, and wonderfully rich. Let’s make it.

8-Inch Biscoff Cookie Butter Cheesecake Recipe

Ingredients

For the Crust:

• 1 pack (8.8 oz / 250g) Biscoff Cookie Crumbs
• 2 tablespoons granulated sugar (30g)
• ½ cup salted butter, melted (115g)

For the Cheesecake:

• 32 oz cream cheese, softened (900g)
• 2 cups granulated sugar (400g)
• ⅔ cup Biscoff Cookie Butter (180g)
• ½ cup sour cream (120g)
• 2 tablespoons pure vanilla bean paste or vanilla extract (30ml)
• 3 large eggs + 1 large egg yolk, room temperature

For the Biscoff Topping:

• ½ cup cookie butter, melted (128g)

For the Biscoff Whipped Cream:

• ¾ cup heavy cream (180ml)
• 1 ½ tablespoons granulated sugar (18g)
• 2 tablespoons Biscoff Cookie Butter (30g)

Optional: Extra Biscoff cookies for garnish

Instructions

1. Prepare the Crust:
   In a medium bowl, mix the Biscoff cookie crumbs and sugar. Stir in the melted butter until well combined. Press the mixture into the bottom of an 8-inch springform pan. Set aside while preparing the cheesecake filling.
2. Make the Cheesecake:
   In a large bowl, beat the softened cream cheese until smooth. Gradually mix in the sugar, followed by the cookie butter, sour cream, and vanilla, ensuring everything is fully incorporated. Add the eggs and egg yolk one at a time, beating on low speed just until combined after each addition.
3. Bake the Cheesecake:
   Pour the cheesecake batter over the prepared crust. Place a shallow pan of hot water on the lower rack of the oven to create a water bath. Bake the cheesecake at 325°F (163°C) for 1 hour. After 1 hour, turn off the oven and leave the cheesecake inside, untouched, for another hour.
4. Cool the Cheesecake:
   After the second hour, remove the cheesecake from the oven and let it cool to room temperature. Once cooled, refrigerate the cheesecake for at least 4 hours or overnight.
5. Add the Biscoff Topping:
   Melt the cookie butter and spread it evenly over the top of the chilled cheesecake. Let it set in the fridge for 10-15 minutes.
6. Make the Whipped Cream:
   In a chilled bowl, beat the heavy cream and sugar until soft peaks form. Gently fold in the cookie butter until fully incorporated. Pipe or spoon the whipped cream over the cheesecake as desired.
7. Garnish and Serve:
   Garnish with extra Biscoff cookies if desired. Serve chilled and enjoy!

Why You’ll Love This Cheesecake

This 8-Inch Biscoff Cookie Butter Cheesecake is a flavor-packed dessert that’s surprisingly simple to make. The Biscoff cookie crust doesn’t require pre-baking, and the cheesecake filling comes together in just a few steps. The water bath (placing a shallow pan of hot water on the lower oven rack) ensures that your cheesecake bakes evenly and remains crack-free, while the cookie butter topping adds a luscious finish.

The whipped cream with a touch of cookie butter elevates the dessert, making each bite even more indulgent. Plus, the fact that you can add extra Biscoff cookies as a garnish makes this cheesecake both beautiful and delicious.

Whether you’re already a fan of Biscoff or just discovering it, this cheesecake is a must-try. The warm spice of the cookie butter pairs perfectly with the creamy texture of the cheesecake, making it a dessert that’s hard to resist.

Best Practices for Baking Cheesecake

1. Room Temperature Ingredients:
   Make sure your cream cheese, eggs, and sour cream are at room temperature. This ensures a smooth, lump-free filling that blends together easily.
2. Don’t Overbeat:
   When adding the eggs, mix on low speed and stop once they are fully incorporated. Overmixing can lead to a dense cheesecake or cause cracks during baking.
3. Use a Water Bath:
   A water bath helps regulate the oven temperature and keeps the cheesecake moist, preventing cracks on the surface. This water bath is in an external pan on the rack just below the cheesecake, so there is zero risk water leaking into the cheesecake.

Frequently Asked Questions

1. Can I use a different type of cookie for the crust?
Yes! If you can’t find Biscoff cookies or want to try something different, you can substitute graham crackers, digestive biscuits, or any other firm, crumbly cookie for the crust. However, using Biscoff cookies adds that signature spiced flavor, which complements the cookie butter filling.

2. Can I make this cheesecake ahead of time?
Absolutely. In fact, cheesecake is best when it’s made a day in advance. It needs several hours to chill and set, so making it the night before your event or gathering is ideal. You can also prepare the cheesecake up to 2 days in advance and store it, covered, in the refrigerator.

3. How do I store leftovers?
Store leftover cheesecake in the refrigerator, tightly covered with plastic wrap or in an airtight container. It will stay fresh for up to 5 days. You can also freeze individual slices by wrapping them in plastic wrap and placing them in a freezer-safe bag. Thaw in the refrigerator before serving.

4. Can I make this recipe gluten-free?
Yes! To make this recipe gluten-free, simply substitute gluten-free speculoos or ginger snap cookies for the Biscoff cookies. Additionally, ensure that the cookie butter you’re using is gluten-free. The rest of the cheesecake ingredients are naturally gluten-free. See a full list of dietary substitutions below for both dairy and gluten.

Products Used

Here is one link to all of the products I used in making this cheesecake. I linked the 8-inch springform pan, my mixers, the piping bags, piping tip, and more. 

8-Inch cheesecakes

Peruse my entire storefront for the items that I bake and style with daily! My promise to you is to never share a product that I don’t personally use and love.

Dietary Substitutions

I love providing gluten and dairy free substitutions so that those with alternate dietary needs can enjoy my recipes to their fullest! These are subs that I have either used and continue to stock in my own home, or that have come highly recommended from others. I want your baking experience to be the best it can be, and avoiding gluten or dairy shouldn’t hinder that process in the slightest. 

As always, here is a list of tried and true dietary substitutes, so that you can enjoy this recipe without the additions of gluten or dairy. 

Biscoff cookie butter is vegan, but not gluten free. Blue Sky Eating has recipes for both a gluten free Biscoff cookie sub and a spread as well! You’ll need to make a batch of the cookies and then use that to make the spread.  

Miyokos butter is a plant based brick that closely resembles dairy butter not only in its look, but it’s taste as well. It melts, browns, and spreads just like real butter, and truly is a fantastic substitute in this recipe. Use it at a 1:1 ratio in this recipe.

Miyokos also makes a wonderful cream cheese that would be an excellent dairy free base in this cheesecake.

Kite Hill makes a dairy free sour cream for those wanting to recreate this cheesecake without dairy.  

Silk Dairy Free Heavy Cream is a great option if adding a whipped topping to this dessert. 

Conclusion

Biscoff Cookie Butter Cheesecake is a dessert that combines the creamy richness of cheesecake with the irresistible flavor of Biscoff cookie butter. The simple crust, smooth filling, and decadent toppings make this a dessert worth savoring. Whether you’re a seasoned baker or new to making cheesecakes, this recipe is easy to follow and yields impressive results.

If you loved this 8-Inch Biscoff Cookie Butter Cheesecake recipe, I’d be so grateful for you to leave a 5 star rating + review. 

Tag @heathershomebakery on Instagram if you upload a pic too, because I want to see your creations. 

Lastly, post this recipe to any of your boards by tapping the Pinterest icon and clicking on your favorite photo. Save and enjoy! 

XO,

Heather 

PS- if you love Biscoff as much as I do, you definitely need to try my Biscoff Cookie Butter Tiramisu, my Biscoff Cinnamon Rolls, and my No-Bake Biscoff Cheesecake!