Description
This indulgent Biscoff Cookie Butter Cheesecake brings together the irresistible flavors of Biscoff cookies and creamy cheesecake for a decadent dessert experience. The buttery, spiced Biscoff crust is the perfect base for a smooth, rich filling made with Biscoff cookie butter and whipped cream. Topped with more cookie butter, whipped cream, and crushed cookies, this cheesecake is a sweet treat that is sure to satisfy any dessert lover.
Ingredients
For the Crust:
2 cups crushed Biscoff cookies (about 20 cookies)
1/4 cup granulated sugar
6 tbsp unsalted butter, melted
For the Filling:
16 oz cream cheese, softened
1/2 cup Biscoff cookie butter (plus extra for topping)
1/2 cup powdered sugar
1 tsp vanilla extract
1 cup heavy whipping cream, whipped to stiff peaks
Optional Toppings:
Whipped cream
Crushed Biscoff cookies
Drizzled Biscoff cookie butter
Caramel sauce
Instructions
In a mixing bowl, combine the crushed Biscoff cookies, granulated sugar, and melted butter. Mix until the texture resembles wet sand. Press the mixture firmly into the bottom of a 9-inch springform pan or pie dish. Use the back of a spoon or the bottom of a glass to press it evenly. Chill the crust in the fridge while you prepare the filling.
In a large mixing bowl, beat the softened cream cheese, Biscoff cookie butter, powdered sugar, and vanilla extract until smooth and creamy. Gently fold in the whipped heavy cream until fully incorporated and the mixture is light and airy.
Pour the filling over the chilled crust and spread it evenly with a spatula. Smooth the top and tap the pan gently on the counter to remove any air bubbles.
Cover the cheesecake with plastic wrap and refrigerate for at least 4–6 hours, or until set. For a faster setting, freeze for 2–3 hours.
Once set, drizzle additional Biscoff cookie butter over the top of the cheesecake. Garnish with whipped cream, crushed Biscoff cookies, or a drizzle of caramel sauce if desired.
Carefully remove the cheesecake from the springform pan or slice directly from the pie dish. Slice and serve chilled for the ultimate creamy experience. Enjoy!
Notes
Be sure to let the cheesecake chill for at least 4–6 hours to allow the filling to set properly. For a quicker result, freezing the cheesecake for 2–3 hours will also work.
If you want to take the cheesecake to the next level, feel free to drizzle caramel sauce along with the cookie butter for extra sweetness and flavor.
You can adjust the amount of cookie butter on top based on how much of the Biscoff flavor you want to showcase. Adding whipped cream and crushed cookies provides a delightful contrast in texture.