Biscoff Cookie Butter Cheesecake

Why You’ll Love This Recipe

• Biscoff Bliss: The signature spiced caramel flavor of Biscoff cookie butter shines in every bite.

• No-Bake Option: No oven required—this cheesecake sets perfectly in the fridge or freezer.

• Perfectly Balanced: Creamy, crunchy, sweet, and slightly tangy—it’s a flavor symphony!

• Customizable: Add whipped cream, crushed cookies, or chocolate drizzle for extra flair.

• Make-Ahead Friendly: Prep ahead and chill until ready to serve—perfect for stress-free entertaining.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

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

Directions

Step 1: Make the Crust

1. In a mixing bowl, combine the crushed Biscoff cookies, granulated sugar, and melted butter. Mix until the texture resembles wet sand.

2. 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.

3. Chill the crust in the fridge while you prepare the filling.

Step 2: Prepare the Filling

1. In a large mixing bowl, beat the softened cream cheese, Biscoff cookie butter, powdered sugar, and vanilla extract until smooth and creamy.

2. Gently fold in the whipped heavy cream until fully incorporated and the mixture is light and airy.

Step 3: Assemble the Cheesecake

1. Pour the filling over the chilled crust and spread it evenly with a spatula.

2. Smooth the top and tap the pan gently on the counter to remove air bubbles.

Step 4: Chill

1. Cover the cheesecake with plastic wrap and refrigerate for at least 4–6 hours, or until set. For faster setting, freeze for 2–3 hours.

Step 5: Add Toppings

1. Once set, drizzle additional Biscoff cookie butter over the top of the cheesecake.

2. Garnish with whipped cream, crushed Biscoff cookies, or a drizzle of caramel sauce if desired.

Step 6: Serve

1. Carefully remove the cheesecake from the springform pan or slice directly from the pie dish.

2. Slice and serve chilled for the ultimate creamy experience.

Servings and Timing

• Servings: 8–10

• Preparation Time: 20 minutes

• Chill Time: 4–6 hours

• Total Time: 4–6 hours and 20 minutes

Variations

• Chocolate Drizzle: Add a drizzle of melted dark or white chocolate for extra decadence.

• Layered Look: Swirl extra cookie butter into the filling before chilling for a marbled effect.

• Gluten-Free Option: Use gluten-free Biscoff-style cookies for the crust.

• Mini Cheesecakes: Divide the mixture into muffin liners for individual servings.

• Vegan Version: Substitute vegan cream cheese, whipped coconut cream, and plant-based cookie butter.

Tips for Success

• Softened Cream Cheese: Ensure the cream cheese is at room temperature for a smooth, lump-free filling.

• Chill Properly: Allow enough time for the cheesecake to set—it’s key to achieving the perfect texture.

• Storage: Store leftovers in an airtight container in the fridge for up to 3 days or freeze for longer storage.

Serving Suggestions

• Romantic Touch: Garnish with edible flowers or a dusting of cinnamon for elegance.

• Brunch Staple: Pair with coffee, tea, or fresh fruit for a complete meal.

• Party Platter: Serve alongside other desserts like brownies, tarts, or fruit skewers for variety.

Conclusion

This Biscoff Cookie Butter Cheesecake is a celebration of creamy textures, bold flavors, and effortless indulgence, offering a dessert that feels luxurious yet approachable. With its customizable options, endless charm, and ease of preparation, it’s a recipe that’s sure to impress whether you’re cooking for a special occasion, a casual snack, or simply craving something satisfying.

Biscoff Cookie Butter Cheesecake

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• Author: Amy
• Prep Time: 20 minutes
• Total Time: 4–6 hours and 20 minutes
• Yield: 8–10 servings
• Category: Dessert
• Method: No-Bake
• Cuisine: American
• Diet: Gluten Free

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Description

Biscoff Cookie Butter Cheesecake is a rich and creamy no-bake dessert that blends the spiced caramel flavor of Biscoff cookie butter with a smooth, tangy cheesecake filling. Perfectly balanced with a crunchy Biscoff cookie crust, this indulgent dessert is ideal for any occasion. Simple to make and customizable with toppings, it’s the ultimate treat for stress-free entertaining!

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Ingredients

For the Crust:

2 cups crushed Biscoff cookies (about 20 cookies)

¼ cup granulated sugar

6 tbsp unsalted butter, melted

For the Filling:

16 oz cream cheese, softened

½ cup Biscoff cookie butter (plus extra for topping)

½ 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

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Instructions

1. Make the Crust:

   • 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 preparing the filling.

2. 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.

3. Assemble the Cheesecake:

   • 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 air bubbles.

4. Chill:

   • Cover the cheesecake with plastic wrap and refrigerate for at least 4–6 hours, or until set. For faster setting, freeze for 2–3 hours.

5. Add Toppings:

   • Once set, drizzle additional Biscoff cookie butter over the top.

   • Garnish with whipped cream, crushed Biscoff cookies, or a drizzle of caramel sauce if desired.

6. Serve:

   • Carefully remove the cheesecake from the springform pan or slice directly from the pie dish.

   • Slice and serve chilled for the ultimate creamy experience.

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Notes

Chocolate Drizzle: Add a drizzle of melted dark or white chocolate for extra decadence.

Layered Look: Swirl extra cookie butter into the filling before chilling for a marbled effect.

Gluten-Free Option: Use gluten-free Biscoff-style cookies for the crust.

Mini Cheesecakes: Divide the mixture into muffin liners for individual servings.

Vegan Version: Substitute vegan cream cheese, whipped coconut cream, and plant-based cookie butter for a dairy-free dessert.